Smoky chipotle tofu with tomatoes and avocado

Smoky chipotle tofu with tomatoes and avocado
  • Serves icon Serves 2-3
  • Time icon Hands-on time 15 min. Simmering time 7-8 min

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

Recipe from Meat-free Mexican by Thomasina Miers (Hodder & Stoughton £25)

Nutrition: per serving

Calories
305kcals
Fat
25g (4.5g saturated)
Protein
11.9g
Carbohydrates
4.8g (3.8g sugars)
Fibre
6.7g
Salt
1.5g
Calories
305kcals
Fat
25g (4.5g saturated)
Protein
11.9g
Carbohydrates
4.8g (3.8g sugars)
Fibre
6.7g
Salt
1.5g

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

For the smashed avocado

  • 1 large avocado
  • Grated zest and juice 1 lime

Optional avocado flavourings

  • Garlic cloves
  • Chilli oil or Korean chilli flakes
  • Chopped coriander, chervil, tarragon, basil or dill
  • Drizzle of tahini

Method

  1. 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.
  2. 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.

Recipe By

Thomasina Miers

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