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Cajun-style tofu with corn salsa

Cajun-style tofu with corn salsa

Total Time
1 hr 10 min
15 min
25 min
Tofu is perfect for absorbing lots of other flavours – in this dish it’s teamed with Cajun spices.


Firm tofu

400 g

Dried thyme

2 tsp

Ground paprika

1½ tsp, sweet variety

Smoked paprika

1 tsp

Dried oregano

1 tsp

Garlic powder or flakes

½ tsp, dried variety

Ground cayenne pepper

½ tsp


2 cob(s), small

Cherry tomatoes

10 individual, halved

Green shallot(s)

3 individual, finely sliced

Fresh red chilli

1 whole, deseeded and sliced

Fresh coriander

2 tbs, chopped

Mixed salad leaves

6 cup(s), (180g)

Oil spray

2 x 3 second spray(s)


  1. Wrap tofu in kitchen paper and put on a plate. Put another plate on top and weigh it down using a full can of food. Leave for 30 minutes to drain, pour off the liquid and cut into 12 slices.
  2. Combine thyme, paprika, oregano, garlic granules and cayenne pepper in a small bowl. Dust tofu slices in the spices, then cover and set aside.
  3. Lightly spray a large chargrill pan with oil and heat over medium-high heat. Add corn cobs and cook for 10-15 minutes, turning occasionally until they are evenly charred.
  4. Transfer corn to a chopping board and cool slightly. Use a sharp knife to slice corn kernels off the cobs. Leave to cool completely then toss with cherry tomatoes, shallots, chilli and coriander. Set aside.
  5. Lightly spray chargrill pan with oil and reheat again. Add tofu and cook on both sides for 3 minutes. Arrange salad leaves on plates and top with corn salsa and tofu.


You can use 2 fresh corn cobs instead of frozen. Splash water and microwave on high for 5 minutes then remove husks and cut in half crossways before chargrilling.