INGREDIENTS: (Serves 2)
- 1 Shallot
- 1 Gem Lettuce
- 2tsp Smoked Paprika
- 1/2tsp Cayenne Pepper
- 5g Coriander
- 280g Plain Tofu
- 1tsp Dried Oregano
- 1 Tomato
- 1 Garlic Clove
- 1tsp Ground Cumin
- 1tsp Ground Coriander
- 15ml White Wine Vinegar
- 2 Sweetcorn Cobettes
- 6 Plain Tortillas
MACROS:
- 556 Calories
- 67g Carbs
- 31g Protein
- 19g Fat
METHOD:
- Peel and finely dice the shallot and garlic
- Grate the corn cobettes onto a plate, right down to the core
- Add the white wine vinegar, 1/4 shallot and 1tsp sugar to a bowl and mix, set aside
- Heat a saucepan and spray with fry light, add the remaining shallot with a pinch of salt and cook for 1-2 mins
- Once softened, add the garlic, cumin, oregano, ground coriander, cayenne pepper, 1/2 the paprika and 50ml water and cook for 1-2 minutes or until fragrant
- Once fragrant, add the grated corn and a pinch of salt, reduce the heat, cover and cook for 5 mins or until creamy, then remove from the heat. If it looks a little dry, add more water
- Drain the tofu and pat it dry with kitchen roll. Cut into strips and coat with the remaining paprika
- Heat a large frying pan and spray with fry light, add the tofu strips and cook for 5-6 mins, turning occasionally until crispy on all sides
- Whilst the tofu is cooking, finely dice the tomato, chop the coriander finely and add to the bowl with the pickled shallot and a pinch of salt and mix to combine
- Shred the lettuce
- Add the tortillas to a plate and pop into the microwave for 1-2 minutes until warmed through
- Load up your tortillas with crispy tofu, spiced creamy corn, shredded lettuce and tomato salsa and enjoy!
