Cajun-style Tofu with Corn Salsa & Crispy Salad

Serves 4

396g pack of firm tofu 2tsp dried thyme 1½tsp sweet paprika 1tsp smoked paprika 1tsp dried oregano ½tsp garlic granules ½tsp cayenne pepper Calorie controlled cooking spray

2 corn cobs

10 cherry tomatoes, halved

3 spring onions, finely sliced

1 red chilli, finely diced A small handful of coriander, finely chopped

170g mixed salad leaves

Wrap the tofu in kitchen paper on a plate, put another plate on top and weigh it down with a tin of food. Leave for 30 minutes to drain, pour off the liquid and cut the tofu into 12 slices.

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.

Next make the corn salsa. 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. 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 in a bowl, toss with the cherry tomatoes, spring onions, chilli and coriander. Set aside.

Reheat the same 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.