QUKES® & SOLANATO® VEGETARIAN TACO BOWL

Ingredients

• 2 x 200g Qukes^® baby cucumbers, halved
• 200g Sweet Solanato® Tomatoes
• 2 corn cobs, peeled
• 2 tbs cornflour
• 40g sachet (2 1/2 tbs) taco or fajita seasoning
• 400g firm tofu, drained, cut into 3cm pieces
• 2 tbs vegetable oil
• 4 tbs chipotle mayonaise
• 2 cups cooked brown rice, warmed
• 400g can black beans, drained, rinsed
• 1 cos lettuce, chopped
• 1 avocado, roughly mashed
• 1/2 cup coriander leaves, corn chips and lime wedges, to serve

Method

1. Microwave or boil the corn cobs until tender. Drain well. Preheat a barbecue or chargrill on high. Barbecue corn, turning occasionally, for 8-10 minutes or until charred. Remove to a board and slice the kernels from the corn.
2. Meanwhile, combine the cornflour and spice on a plate. Add the tofu and turn to coat. Heat oil in a frying pan over medium-high. Cook tofu for 4 minutes, turning until golden.
3. Spoon mayonnaise over the base of 4 serving bowls. Add rice, Qukes®, tomatoes, corn, black beans, lettuce and tofu. Top with avocado and coriander. Serve with corn chips and lime wedges.