Cajun-style tofu with corn salsa and crispy salad

Total Time
0:40
Prep
0:15
Cook
0:25
Serves
4
Difficulty
Moderate
Tofu is perfect for absorbing lots of other flavours – in this dish it’s teamed with Cajun spices.
Ingredients
  • Plain Tofu
    396 g
  • Thyme, Dried
    2 teaspoons, level
  • Paprika
    2 ½ teaspoons, level, 1 tsp smoked paprika, the rest sweet paprika
  • Oregano, Dried
    1 teaspoons, level
  • Morrisons Garlic Granules
    3 g
  • Cayenne Pepper
    ½ teaspoons, level
  • Calorie controlled cooking spray
    4 spray(s)
  • Co-op Corn on the Cob
    2 portion(s)
  • Cherry Tomatoes
    10 individual, halved
  • Spring Onions
    3 medium, finely sliced
  • Chilli, Green or Red
    1 individual, finely diced
  • Coriander, fresh
    1 teaspoons, finely chopped
  • Salad (zero SmartPoints values)
    170 g
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.

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