Ingredients.
🔹 1 lime, sliced
🔹 cilantro, for garnish
🔹 corn tortilla chips
🔹 1-2 tbsp vegan butter
🔹 1 lime, juiced
🔹 160g leftover pulled tofu
🔹 1/2 cup pico de gallo
🔹 1/2 cup cilantro, chopped
🔹 1 package rice
🔹 salt, to taste
🔹 4 tbsp chipotle beans
Method.
▶️ In a frying pan, heat vegan butter over medium heat. Add rinsed and drained rice. Cook until heated through. Add lime juice, cilantro and salt. Stir.
▶️ Reheat tofu in the same pan as rice.
▶️ Divide rice and tofu between 2 bowls. Add pico de gallo, chipotle beans, lime wedges and tortilla chips. Sprinkle with cilantro.
Enjoy!