Cajun-style tofu with corn salsa
0
Points®
Total time: 1 hr 10 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Tofu is perfect for absorbing lots of other flavours – in this dish it’s teamed with Cajun spices.
Ingredients
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
Corn
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)
Instructions
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.
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