Healthy Veggie Taco Rice

• 1 block Koya tofu
• 1 small Carrot
• 1/2 Onion
• 1 Green pepper
• 3 leaves Lettuce
• 1 Baby leaves
• 5 Cherry tomatoes
• 1/2 Avocado
• 1/4 bunch Cilantro
• 1 tbsp Olive oil
• 50 ml Water
• 3 tbsp Ketchup
• 2 tbsp Japanese Worcestershire-style sauce
• 1 and 1/2 tablespoons Chili powder
• 2 tsp Soy sauce
• 1 Salt and pepper
• 2 servings Warm brown rice (or white rice)
• 1 Soy mayonnaise
• 1 Cheese (instead of soy mayonnaise)
• 1 Tortilla chips

1. Soak the koya tofu in warm water.
2. Wash the vegetables and drain well before cutting.
3. Cut the lettuce into thick strips and the cherry tomatoes in half.
4. Avocado tends to change colour, so leave the cutting of that for later.
5. Vegetarian Taco Meat Drain any excess water off the tofu and blend in a food processor.
6. Finely chop the vegetables marked with .
7. Heat a frying pan and add some olive oil.
8. Stir fry the finely chopped vegetables marked with , then add the blended tofu and stir-fry together.
9. Once cooked, add the flavouring ingredients marked with and bring to the boil whilst continuing to stir fry.
10. Keep checking the taste of the meat, seasoning with a little salt and pepper to adjust.
11. (I often add sauces, soy sauce, and chili here).
12. Now it's finally time to cut the avocado.
13. If you have any, a few drops of lemon juice will help stop the avocado from changing colour.
14. Be careful not to add too much though, or the avocado may become too sour.
15. Put the cooked brown rice on a plate.
16. On top of that, add the vegetables marked with , then the taco "meat", then the soy mayonnaise (or cheese).
17. Decorate with tortilla chips to finish.

carrot, onion, green pepper, leaves, tomatoes, avocado, cilantro, olive oil, water, ketchup, sauce, chili powder, soy sauce, salt, brown rice, mayonnaise, cheese, tortilla chips

Taken from cookpad.com/us/recipes/153411-healthy-veggie-taco-rice (may not work)