Cajun-style tofu with corn salsa & crispy salad

Prep 15 mins Cook 25 mins ● PERSONALPOINTS: 0-4

SERVES 4

● 396g pack firm tofu

● 2 tsp dried thyme

● 1 ½ tsp sweet paprika

● 1 tsp smoked paprika

● 1 tsp dried oregano

● ½ tsp garlic granules

● ½ tsp cayenne pepper

● Calorie-controlled cooking spray

● 2 corn cobs

● 10 cherry tomatoes, halved

● 3 spring onions, finely sliced

● 1 red chilli, finely diced

● Small handful of coriander, finely chopped

● 170g mixed salad leaves

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

Combine the thyme, paprikas, oregano, garlic granules and cayenne pepper in a bowl. Dust the tofu slices in the spices, cover and set aside. Mist a large griddle pan with cooking spray and put over a medium-high heat. Add the corn cobs and fry 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 toss with the cherry tomatoes, spring onions, chilli and coriander. Set aside. Reheat the 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 before serving.