RECIPE: HOW TO DO SMOKY CHIPOTLE TOFU WITH TOMATOES AND AVOCADO

RECIPE: HOW TO DO SMOKY CHIPOTLE TOFU WITH TOMATOES AND AVOCADO

Pair warm, intensely smoky, chipotle tofu with soothing smashed avocado. This vegan combo is incredible on toast or in breakfast tacos.

RECIPE SMOKY CHIPOTLE TOFU WITH TOMATOES AND AVOCADO

Dificulty: Easy
Portion: Serves 2-3
Time: Hands-on time 15 min. Simmering time 7-8 min

Ingredients

2 tbsp olive oil
225g block smoked firm tofu, cut into small cubes
3 tbsp chipotles in adobo
½ tsp sea salt
3 spring onions, finely sliced
150g cherry tomatoes, halved
Tacos or toast to serve
1 large avocado
Grated zest and juice 1 lime
Garlic cloves
Chilli oil or Korean chilli flakes
Chopped coriander, chervil, tarragon, basil or dill
Drizzle of tahini

Step by step preparation

For the smashed avocado, cut the avocado in half and discard the stone. Mash the garlic, if using, with ½ tsp salt using a knife or pestle and mortar. Mash with the avocado, then add the lime zest and juice (and, if using, the chilli oil/flakes, herbs and tahini). Season to taste.
Heat a frying pan over a medium-high heat and, when hot, add the olive oil, then the tofu. Fry for a few minutes until crisp, then add the chipotles. Stir-fry for a few minutes, seasoning with the sea salt, then add the spring onions and tomatoes. Turn the heat to medium and cook for 7-8 minutes until the tomatoes begin to break down. Taste and adjust the seasoning, then serve with the smashed avocado, in tacos or on toast.

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