Charred chipotle tofu with mung bean salsa

Cooking Vegetarian Charred chipotle tofu with mung bean salsa

Spice up tofu with this Mexican-inspired recipe.

Lables: Vegetarian Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Combine the chipotle sauce, tomato paste and tamari in a shallow glass or ceramic dish. Add the tofu and turn to coat. Cover. Place in the fridge for 1 hour to marinate.
  2. Preheat a chargrill or barbecue on medium-high. Spray the corn with oil. Cook the corn, turning, for 8-10 minutes, or until lightly charred and tender. Cool slightly. Cook the tofu for 2 minutes each side or until lightly charred and golden.
  3. Use a sharp knife to remove the kernels from the cob. Combine the corn, sprouts, coriander, avocado and chilli in a bowl. Whisk together the lime juice and olive oil. Add to the corn mixture. Toss to combine. 4 Divide the salad among plates. Top with the tofu. Serve with the tortillas and lime.

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2 tsp chipotle sauce
1 tbsp no-added-salt tomato paste
1 tbsp salt-reduced tamari
350g firm tofu, cut into 8 slices
3 large corncobs, husks removed
200g pkt mung bean sprouts, rinsed, drained
1 cup fresh coriander leaves
1/2 firm ripe avocado, chopped
1 long fresh green chilli, seeded, sliced
1 tbsp lime juice
2 tsp extra virgin olive oil
4 small corn tortillas, grilled, to serve
Lime wedges, to serve

Adv

Autors
Preparation time
1:20
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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