Charred Chipotle Tofu with Mung Bean Salsa
Combine the chipotle sauce, tomato paste and tamari in a shallow glass or ceramic dish. Add the tofu and turn to coat. Cover. Place in the fridge for 1 hour to marinate.
- Cook1 h 20 min
- Total1 h 20 min
- Serves4
- LevelIntermediate
Ingredients
- 2 tsp. chipotle sauce
- 1 tbsp. no-added-salt tomato paste
- 1 tbsp. salt-reduced tamari
- 350g firm tofu cut into 8 slices
- 3 large corncobs, husks removed
- 200g pkt mung bean sprouts, rinsed, drained
- 1 cup fresh coriander leaves
- 1/2 firm ripe avocado, chopped
- 1 long fresh green chilli, seeded, sliced
- 1 tbsp. lime juice
- 2 tsps. extra virgin olive oil
- 4 small corn tortillas, grilled, to serve
- to serve lime wedges
Method
- Combine the chipotle sauce, tomato paste and tamari in a shallow glass or ceramic dish. Add the tofu and turn to coat. Cover. Place in the fridge for 1 hour to marinate.
- Preheat a chargrill or barbecue on medium-high. Spray the corn with oil. Cook the corn, turning, for 8-10 minutes, or until lightly charred and tender. Cool slightly. Cook the tofu for 2 minutes each side or until lightly charred and golden.
- Use a sharp knife to remove the kernels from the cob. Combine the corn, sprouts, coriander, avocado and chilli in a bowl. Whisk together the lime juice and olive oil. Add to the corn mixture. Toss to combine. 4 Divide the salad among plates. Top with the tofu. Serve with the tortillas and lime.
