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
Smoked Tofoo Sticks with Black Bean and Avocado Salsa
Serves 4 • Prep 15 min • Cooking
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
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.