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!
