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Charred chipotle tofu with mung bean salsa
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Prep Time:
80 minutes
Cook Time:
15 minutes
Total Time:
95 minutes
Elevate tofu with zesty Mexican flavors.
Ingredients:
  • 2 tsp chipotle sauce
  • 22.20 gm no-added-salt tomato paste
  • 20.00 ml salt-reduced tamari
  • 350g firm tofu, cut into 8 slices
  • 3 large corncobs, husks removed
  • 200g pkt mung bean sprouts, rinsed, drained
  • 250.00 ml fresh coriander leaves
  • 1/2 firm ripe avocado, chopped
  • 1 long fresh green chilli, seeded, sliced
  • 21.00 gm lime juice
  • 9.20 gm extra virgin olive oil
  • 4 small corn tortillas, grilled, to serve
Instructions:
  • Mix the chipotle sauce, tomato paste, and tamari in a shallow glass or ceramic dish. Coat the tofu with the marinade, cover, and refrigerate for 1 hour.
  • Heat a chargrill or barbecue to medium-high heat. Give the corn a light spray of oil. Grill the corn, turning occasionally, for 8-10 minutes until charred and tender. Let it cool slightly. Grill the tofu for 2 minutes on each side until golden and lightly charred.
  • Carefully slice off the corn kernels from the cob. Mix the corn, sprouts, coriander, avocado, and chili in a bowl. Whisk lime juice and olive oil together, then pour over the corn mixture. Gently toss everything together. Serve the salad on plates, topped with tofu, alongside tortillas and lime.

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