Mexican Tofu with Black Garlic Crema

Steps

1. Cook rice Combine rice, water and a pinch of salt in a pot and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, still covered, for 8 more minutes. Do not lift lid during cooking.
2. Prep veggies Finely dice onion, grate carrot and finely chop black garlic.
3. Cook tofu Heat a drizzle of oil in a fry-pan on medium heat and cook onion and carrot for 4-5 minutes, until softened. Crumble tofu into pan and add Mexican spices and ½ teaspoon salt, cook for about 1-2 minutes, until fragrant.
4. Simmer tofu Add canned tomatoes to pan and simmer for about 5 minutes, until thickened. Season to taste.
5. Make salsa and crema Halve cherry tomatoes, dice cucumber and thinly slice spring onions. Add to a bowl and toss with a drizzle of oil and vinegar and season to taste. In a small bowl, whisk together black garlic and sour cream.
6. Serve rice topped with tofu, salsa, black garlic crema and sunflower seeds