2. Dice avocado. Slice 1/2 the coriander and 1/2 the chives. Combine with yoghurt, 1/2 lime juice and 2 tbsp water. Blend using stick mixer or blender until smooth. Season with salt and pepper to taste.
3. Slice remaining chives, coriander and dice tomatoes. Remove corn kernels from cobs. Combine with drained beans, 1 tbsp olive oil and 1/2 lime juice. Season with salt and pepper to taste.
4. Dice tofu. Combine 1 tsp paprika, 1/2 tsp cumin and turmeric with 1 tbsp oil and coat tofu. Heat 1 tbsp oil in a frypan over high heat. Cook for 3-4 minutes, turning, until charred. Season with salt and pepper to taste.
5. Divide rice between serving bowls. Top with tofu, salsa and dressing.
Slice jalapeño to garnish.
Scramble the tofu instead of dicing if preferred.
Dollop with any extra yoghurt if desired.
Coriander 1/2 bunch
Chives 1/2 bunch
Natural Yoghurt 1/2 tub (100g)
Corn cobs 2
Black beans 400g
Firm Tofu 1 packet (400g)
From your pantry:
oil (for cooking + olive), salt, pepper, smoked paprika, ground cumin, ground turmeric