Ingredients
For the Tofoo
225g Smoked Tofoo, cut into medium sized cubes
1 tsp smoked paprika
1 tsp garlic granules
1 tsp dried oregano
Olive oil spray
For the salad
100g tinned sweetcorn, drained
200g jarred roast red peppers, drained and roughly chopped
200g tinned black beans, drained
1/2 avocado, diced
1/2 red onion, diced
1 pack microwave wild rice
For the dressing
2 tbsp olive oil
1 heaped tsp chipotle paste
1 tbsp honey/maple syrup
Juice of 1 lime
Get started
- Pre-heat oven to gas 6, 200°C, fan 180°C and line a large baking tray with baking paper. Start by mixing all dry Tofoo ingredients in a large bowl. Add your Tofoo and toss to coat. Lay in a single layer on your baking tray, spritz all over with olive oil spray and pop in the oven for 15-20 mins (turning half way through).
- Meanwhile, prep all of your salad ingredients and set aside. Mix all dressing ingredients plus a pinch of salt and pepper and set aside. Microwave your rice as per the package instructions.
- To serve, split your rice across bowls, top with salad ingredients so each sits individually to create a technicolour of ingredients and finish by topping with your baked Tofoo. Drizzle all over with dressing and tuck into a salad with a kick!
