Cajun style tofu & corn salad

Instructions

1. Wrap the tofu in kitchen paper and put on a plate. Put another plate on top and weigh it down using a full tin of food. Leave for 30 minutes to drain, pour off the liquid and cut into 12 slices.
2. Combine the thyme, paprikas, oregano, garlic granules and cayenne pepper in a small bowl. Dust the tofu slices in the spices, then cover and set aside.
3. Mist a large griddle pan with cooking spray and put over a medium-high heat. Add the corn cobs and cook for 15-20 minutes, turning occasionally until they are evenly charred.
4. Remove from the heat and let cool slightly. Use a sharp knife to slice the corn kernels off the cobs. Leave to cool completely then toss with the cherry tomatoes, spring onions, chilli and coriander. Set aside.
5. Reheat the griddle pan and mist again with cooking spray. Add the tofu and cook on both sides for 3 minutes. Arrange the salad leaves on plates and top with the corn salsa and tofu.