Ingredients:

1. Brown rice
2. Extra Firm Tofu
3. Blend of spices of your choosing (I used cumin, chilli, dash of cinnamon, and taco seasoning)
4. Frozen corn
5. Canned organic black beans
6. cojita cheese
7. Butter
8. Salt & Pepper
9. Olive oil
10. Half onion
11. Clove of Garlic
12. 1 teaspoon of apple cider vinegar

Tofu:

1. Cut two slits into the package and let tofu drain for around 1 hour
2. Heat up some olive oil in a saute pan (medium heat) and add the onion and garlic
3. saute until the vegetables turn soft
   • dont want to cook them for too long or they will burn and caramelize 
4. Crumble the tofu into the pan and let it sit for around 8 minutes
   • this will help the water steam off and give you time to drink a glass of wine, you deserve it.
5. Continue mixing the tofu until you have reached your desired “crust” (I usually wait 20 minutes as I like mine VERY brown) 
6. Mix in the spices blend and cook for around 3-5 more minutes
7. Finish it with the apple cider vinegar and make sure there aren’t any tofu pieces stuck to the pan.

Corn:

1. Chop a knob of butter into a warm saucepan 
   • Dont even think about it, good corn needs ALOT of butter
2. empty the bag of defrosted corn into the saucepan and let it soften (3 – 5 min)
3. add a second knob of butter (I told you) and season with salt and pepper
   • probably the easiest but most savory recipe I’ve made