Ingredients

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225g Smoked Tofoo

400g can black beans, drained

Rocket leaves

1 tbsp olive oil

100g canned sweetcorn

Toasted pittas

1 tsp sumac

4 spring onions trimmed and thinly sliced

2 cloves of garlic, peeled and very finely chopped

1 ripe avocado, peeled stoned and finely chopped

1 red chilli deseeded and chopped

Finely grated zest and juice of 1 lime

1 tbsp maple syrup

2 tbsp chopped fresh coriander

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Smoked Tofoo Sticks with Black Bean and Avocado Salsa

Serves 4 • Prep 15 min • Cooking

Smoked Tofoo Sticks with Black Bean and Avocado Salsa
Ingredients

Underline

225g Smoked Tofoo

1 tbsp olive oil

1 tsp sumac

2 cloves of garlic, peeled and very finely chopped

400g can black beans, drained

100g canned sweetcorn

4 spring onions trimmed and thinly sliced

1 ripe avocado, peeled stoned and finely chopped

1 red chilli deseeded and chopped

Finely grated zest and juice of 1 lime

1 tbsp maple syrup

2 tbsp chopped fresh coriander

Rocket leaves

Toasted pittas

Method

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1. Cut the Tofoo into 16 equal sized cubes, toss with the olive oil, sumac and garlic then thread onto skewers. Grill for 5 to 6 minutes, turning half way through.

2. Meanwhile, mix together the black beans, sweetcorn, spring onions, avocado, chilli, lime zest and juice and maple syrup, toss in the coriander and spoon into a serving dish.

3. Serve the grilled tofu sticks with salsa and toasted pitta, garnish with fresh rocket leaves.