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Tossed Sweetcorn, Tofu and Jalapeño Salad

Yields1 ServingPrep Time10 minsTotal Time10 mins

Ingredients
 2 corncobs
 1 tbsp butter or coconut oil for a vegan option
 1 pack soft tofu (280 g)
 1 lemon or lime juiced
 2 tsp rock salt
 1-2 green jalapeño chillies
Method
1

Wrap the corncobs in kitchen roll and microwave for 5-6 mins or boil the corn in a pan with water & salt

2

Once your corn is ready, cut the kernels off and transfer them to a pan with sizzling butter

3

Toss your kernels in butter or coconut oil on high heat

4

Meanwhile, in a bowl crumble the tofu and season with 1 tsp rock salt

5

Once the kernels start browning, add 1 tsp salt & your lemon or lime juice

6

Optional: you can add chilli powder if you like some extra heat

7

Chop up your jalapeños into thin slices

8

Add to your pan the crumbled tofu and your sliced jalapeños

9

Toss for 1-2 mins on high flame

10

Enjoy hot or cold!