Scrambled Tofu Burrito Bowl (vegan)

Directions

• I use sachets of microwavable rice, which make things easier and you can leave the rice for the last step, but if you have to boil the rice then do so now, according to instructions, and leave to steam until ready to serve.
• Zest the lime, then cut in quarter wedges. Peel and chop the garlic (or use a garlic press).
  Roughly chop the coriander (stalks and all). Quarter the baby plum tomatoes.
  Drain and rinse the pinto beans under a tap. Pour the drained beans into a bowl and lightly crush with a masher or the back of a fork.
• In a small bowl, combine the tomatoes, lime zest, juice of 2 of the lime wedges, half the coriander and a tablespoon of olive oil. Season with salt and pepper. This is your tomato salsa.
• Halve the avocado and remove the stone. Use a tablespoon to scoop out the flesh in one piece, then thinly slice and season with salt and pepper. 
• Heat 2 frying pans with a drizzle of olive oil – once hot, add half the garlic to each pan, and cook until fragrant (1 minute).
  In one pan, add the crushed pinto beans, chipotle paste and the 100ml water, stir to combine. Reduce the heat to low and simmer until thickened, 7 mins.
  In the other pan, crumble the tofu into small pieces, then add the turmeric and nutritional yeast, stirring until the mixture resembles scrambled egg. Season with salt and pepper, and add a pinch of black salt (Kala Nalak) if you have it (this will add a sulphur, eggy taste).
  Fry, stirring occasionally, until warmed through, 5 mins.
• If you haven’t already cooked the rice, do so now, in the microwave, according to instructions.
• Both pans should be finished around the same time. Share the rice between your bowls. Arrange your scrambled tofu, chipotle beans, tomato salsa and avocado in separate sections over the rice. Garnish with the remaining coriander and a lime wedge.