- Healthier living
- Vegetarian
- Vegan
- Wheat free
- No added sugar
- Nut free
- Lactose free
- Gluten free
- Egg free
- Dairy free
- Shellfish free
- Seafood free
- High in dietary fibre
- High in protein
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.
- Serves4
- Cook time15 minutes
- Prep time15 minutes, + Cooling & 10 mins marinating time
Ingredients
- 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
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
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.Step 2
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.Step 3
Add spinach and rocket to the corn with the coriander. Toss to combine.Step 4
Add vinegar and oil to the reserved chilli mixture and stir to combine.Step 5
Divide the corn mixture among serving plates. Top with tofu, radish, spring onion and avocado. Drizzle with the dressing.
Chilli and lime tofu with corn salad
- Serves4
- Cook time15 minutes
- Prep time15 minutes, + Cooling & 10 mins marinating time
Ingredients
- 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
Description
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.
Method
Step 1
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.Step 2
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.Step 3
Add spinach and rocket to the corn with the coriander. Toss to combine.Step 4
Add vinegar and oil to the reserved chilli mixture and stir to combine.Step 5
Divide the corn mixture among serving plates. Top with tofu, radish, spring onion and avocado. Drizzle with the dressing.