Chilli and lime tofu with corn salad
Dig into this chilli and lime tofu with corn salad for dinner tonight. It’s a tasty dish that’s perfect any night of the week.
Note: + Cooling & 10 mins marinating time
- 2 long green chillies, seeded, finely chopped
- 1 garlic clove, crushed
- 2 limes, zested, juiced
- 450g pkt firm tofu, thinly sliced
- 2 corn cobs, husks and silk removed
- 120g pkt Coles Australian Baby Spinach and Rocket
- 1/3 cup coriander leaves
- 2 tbs white wine vinegar
- 1 tbs olive oil
- 4 radishes, thinly sliced
- 2 spring onions, thinly sliced lengthways
- 1 avocado, stoned, peeled, thinly sliced
Combine the chilli, garlic, lime zest and lime juice in a medium bowl. Reserve half the chilli mixture in a small bowl. Add tofu to remaining chilli mixture. Turn to coat. Set aside for 10 mins to develop the flavours.
Heat a barbecue grill or chargrill on medium. Cook the corn, turning occasionally, for 10 mins or until tender and charred. Cool slightly. Use a small serrated knife to cut down the sides of the corn to release kernels. Transfer to a bowl. Cook tofu for 1-2 mins each side or until lightly charred.
Add spinach and rocket to the corn with the coriander. Toss to combine.
Add vinegar and oil to the reserved chilli mixture and stir to combine.
Divide the corn mixture among serving plates. Top with tofu, radish, spring onion and avocado. Drizzle with the dressing.
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Energy 1544kJ/309 cals (15%) Protein 19g (38%) Fat 23g (33%) Sat Fat 4g (17%) Sodium 63mg (2%) Carbs 14 (5%) Sugar 5g (6%) Dietary Fibre 13g (370%)
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The fiber and healthy fats in avocado are what make it a superfood for long lasting energy stores. It also contains many of the B vitamins that help with your red blood cell count which in turn helps regulate your iron levels!