Mexican smoked tofu

Prepare rice as per packet instructions.

Heat 1 tbsp olive oil in large, non-stick frying pan over medium heat.

Add the red pepper and cook for 2-3mins, until just softened.

Add the black beans and stir for a further 1-2mins.

Add the tofu, chilli flakes, cumin, and paprika, and season with salt and pepper. Stir lightly and cook for 5mins.

Add the nut butter, lime juice, and water, and cook for a further 1-2mins and set aside.

Thinly slice the avocado and set aside. Prepare the lettuce, tomatoes, and spring onion, and set aside to top the bowls.

Prepare the dressing by adding the yoghurt, garlic, lime, 2 tbsp olive oil, coriander, mint, jalapeños (if using), and salt and pepper to a blender. Blend until completely smooth and set aside in a small bowl.

Make up the bowls by adding the rice, tofu and bean mix, lettuce, tomato, avocado, and spring onion, and drizzle with the dressing.