Ingredients
- 160g Naked/Smoked Tofoo
- 1 tsp Cajun seasoning
- 1 corn on the cob
- 2 flour tortillas
- 1 avocado, peeled, stoned peeled and sliced
- 1 tbsp oil
- 4 tbsp tomato salsa
- 1 tbsp torn flat leaf parley
Get started
- Cut the Tofoo into cubes and toss with the Cajun spices. Heat the oil in a frying pan and cook the Tofoo for 5 minutes, stirring.
- Grill the corn cob for 7 to 8 minutes, turning frequently until all sides are just lightly charred. Stand upright on a board holding it with a clean cloth and using a sharp knife, slice the kernels off.
- Warm each flour tortilla in a clean pan. Top with cooked Tofoo, slices of avocado and the corn. Add 2 spoonfuls of salsa to each one and scatter with parsley.
