Mexican Beanstew with Tofu

Dice the tofu. Bring rice, vegetable broth, kidney beans, corn, tomatoes and tofu to a boil.

• 3.5 oz Smoked tofu
• ½ cup Rice
• 1 ⁠¼ cups Vegetable broth
• ¾ cup Kidney beans, canned
• 1⁄3 cup Sweet corn, canned
• 7.1 oz Tomatoes, diced, canned

Finely chop the garlic and add to the pot with the crushed peppers, cumin, cocoa, and cinnamon.

• 1 Garlic clove (~ 0.1 oz)
• ½ tsp Crushed pepper
• ½ tsp Cumin, ground
• ½ tsp Cocoa powder
• ¼ tsp Cinnamon, ground

Season with salt and pepper. Put the lid on the pot and let simmer on low heat for approx 20 minutes. Stir ocassionally.

• Salt
• Black pepper

Peel and remove the pit from the avocado, put in a bowl and mash with a fork.

• ½ Avocado (~ 3.5 oz)

Finely chop the tomato and onion, add to the bowl and mix well.

• ½ Tomato (~ 2.1 oz)
• ½ Onion, red (~ 1.5 oz)

Season with salt, pepper, and lemon juice.

• Salt
• Black pepper
• ½ Lemon (~ 1 oz)

Coarsely chop the cilantro. Serve the rice and top with guacamole and cilantro.

• 1 twig of Cilantro, fresh or frozen (~ ½ tsp)

Enjoy your meal!