Chili Lime Tofu Corn Salad

• Tofu(400 g)
• Corn(300 g)
• Avocado(2)
• Lettuce(1)
• Black Beans(400 g)
• Cherry Tomatoes(250 g)
• Red Onion(1)
• Coriander(15 g)
• Lime(2)
• Olive oil(4 tbsp)
• Jalapeno(1)
• Cumin(1 tsp)
• Smoked paprika(1 tsp)
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Pat the {Tofu} dry, then tear it into bite-size pieces. Thinly slice the {Red Onion}, halve the {Cherry Tomatoes}, drain and rinse the {Black Beans}, roughly chop the {Fresh cilantro}, shred the {Lettuce}, dice the {Avocado}, finely chop the {Jalapeno}, and juice the {Lime}.

   ~12 min

2. 2

   Whisk the lime juice with {Olive oil}, {Jalapeno}, {Cumin}, {Smoked paprika}, {Salt}, and {Black pepper} in a large bowl until combined.

   ~2 min

3. 3

   Heat a large frying pan over medium-high heat with {Olive oil}. Add the {Tofu} and {Corn}, season lightly, and cook until the tofu is golden at the edges and the corn is lightly blistered, 8 minutes, tossing a few times.

   ~8 min

4. 4

   Add the warm {Tofu} and {Corn} to the bowl with the dressing, then toss in the {Black Beans}, {Cherry Tomatoes}, {Red Onion}, {Lettuce}, and half the {Fresh cilantro} until everything is evenly coated.

   ~3 min

5. 5

   Gently fold through the {Avocado}, then serve the salad scattered with the remaining {Fresh cilantro}.

   ~0 min