Chipotle Tofu Rice Bowl

Wash your Tilda Brown Basmati Rice in cold water, then pop it in a large saucepan and cover with cold water. Bring the rice to a simmer, then cover with a lid and cook for 20-25 minutes until cooked through.

Heat your grill to its highest setting.

Rub your corn with oil and salt, then pop onto a tray and grill until it is charred and blistered, turning occasionally so it cooks evenly.

Once cool enough to handle, slice off the corn from the cob and set aside.

Chop up the tofu into 2cm squares. Mix 2 tbsp of your cornflour, cayenne pepper, oregano, garlic powder and ground cumin together in a bowl with a pinch of salt and add your tofu. Toss to coat your tofu in the spiced flour mixture.

Add a small glug of oil into a frying pan and fry the tofu on all sides until golden brown for 2-3 minutes. Transfer to a plate lined with a paper towel.

In the same pan, add a little oil and grate in your clove of garlic. Fry for one minute, then add your tomato purée and cook for 5 minutes until it is a dark brown. Add in the chipotle paste and the agave.

Mix your remaining cornflour with 1 tbsp water. Pour 250ml water into your pan, then add your cornstarch slurry. Mix well until combined, then simmer until you have a thick sauce. Toss in the tofu and coat, adding a little more water to loosen if necessary.

Finely chop up the red onion, coriander and green chilli. Dice the tomatoes.

Combine the tomatoes, coriander, chilli and half of the red onion in a bowl. Squeeze in the juice of a lime and season with salt.

Back to the rice. In another pan, fry your remaining red onion and cumin seeds in oil for 5-6 minutes until softened. Add in the tin of drained black beans and mix gently to warm through. Drain the cooked rice and stir through with the beans.

Time to plate up. Spoon some rice into your bowl and top with your chipotle tofu, tomato salsa and corn. Dig in.