Chipotle & Orange Tofu Cauliflower Rice Bowl With Salsa & Smashed Avo

Add your white long grain rice and cauliflower rice to a pot with a lid with 110ml [175ml] [225ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

Drain your tofu and pat it dry with kitchen paper

Tear your tofu into large chunks

Add the torn tofu to a bowl with your gluten free soy sauce, ground smoked paprika, roasted garlic paste and cornflour

Give everything a good mix up until the tofu is fully coated – this is your coated tofu

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a high heat

Once hot, add the coated tofu to the pan (reserve the bowl) with a pinch of salt and pepper and cook for 6-7 min or until golden and crispy – this is your crispy tofu

Meanwhile, chop your tomato[es] roughly

Chop your coriander finely, including the stalks

Add the chopped tomato and most of the chopped coriander (save some for garnish!) to a bowl with your white wine vinegar, a pinch of salt and a drizzle of olive oil

Mix it all together – this is your tomato salsa

Roll your orange[s] with your hand on a hard surface (to release more juice) and cut in half

Add the juice of your orange[s] to the reserved bowl with your chipotle paste (can't handle the heat? Go easy!) and 100ml [130ml] [170ml] cold water

Season with a pinch of salt and sugar and stir it all together – this is your chipotle & orange sauce

Once crisp, add the chipotle & orange sauce to the pan with the tofu and cook for a further 2-3 min or until the sauce has thickened and the tofu is fully coated – this is your chipotle & orange tofu