Mexican Tofu Chilli with Guacamole

Steps

1. Combine rice, water and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. While rice cooks, prepare veggies. Grate carrot and tofu; dice red onion and capsicum 1cm; roughly chop garlic.
3. Heat a drizzle of oil in a large fry-pan on medium heat. Add carrot, tofu, red onion, capsicum, garlic and chilli spice mix. Cook for 4–5 minutes, or until carrot is tender, stirring frequently.
4. Add remaining Mexican tofu chilli ingredients and stir to combine. Bring to a simmer and cook for about 8 minutes or until chilli thickens. Season to taste with salt and pepper.
5. While chilli cooks, make the guacamole. Cut avocado in half, remove stone and scoop out the flesh with a spoon. Add to a bowl with lemon juice and coriander and mash with a fork. Season to taste with salt and pepper.
6. Spoon ¾ cup of cooked rice into bowls and top with a big spoonful of Mexican tofu chilli. Crumble over feta, a dollop of guacamole and a generous amount of spicy sunflower seeds.