Tofu Vegetarian Taco Rice

• 150 grams Firm tofu
• 30 grams Kidney beans
• 50 grams Onion
• 1/2 Tomato (medium size)
• 1/2 clove Garlic
• 1 dash Salt and pepper
• 2 tsp Chili powder
• 1 tbsp Japanese Worcestershire-style Sauce
• 1 tbsp Ketchup
• 1 tsp Soy sauce
• 1/2 tbsp Vegetable oil
• 1 rice bowl Brown rice (or white rice)
• 5 slice Avocado
• 2 and 2 leaves Cherry tomatoes and lettuce
• 1 bunch Shredded cheese

1. Wrap the tofu in two layers of paper towels and heat in the microwave for 2 minutes at 600 W. Replace the paper towels.
2. Finely chop the onions, tomatoes, and garlic.
3. Heat the oil in a frying pan and stir-fry the garlic, onions, tofu, and tomatoes until the moisture evaporates.
4. Add the kidney beans.
5. Add the ingredients from above, then when the flavors are evenly distributed, add the soy sauce.
6. Pile the plate up with rice, then top with Step 4.
7. Add the avocado, tomatoes, cheese, and lettuce.

tofu, kidney beans, onion, tomato, clove garlic, salt, chili powder, sauce, ketchup, soy sauce, vegetable oil, rice bowl brown rice, avocado, tomatoes, shredded cheese

Taken from cookpad.com/us/recipes/157332-tofu-vegetarian-taco-rice (may not work)