Name: Southern-style fried tofu with bean and sweetcorn salad
Total time: 1200 s
Yield: 4
Ingredients: 2 pack super-firm tofu; 2 jar vegan chicken seasoning; to taste extra hot chilli sauce; 1 tin mixed beans; 1 tin sweetcorn; 1 red onion; 1 red pepper; 25 gram coriander; 1 lime; 4 tablespoon red wine vinegar; 1 teaspoon ground cumin

Step 1

First, mix the beans (1 tin) , sweetcorn (1 tin) , onion (1) , pepper (1) , coriander (25 g) , lime zest and juice (1) , vinegar (60 mL) and cumin (2 g) in a large bowl along with 2 tbsp olive oil and some salt and pepper. Set aside to allow the flavours to mingle.

Step 2

Squeeze as much moisture as you can from the block of tofu with your hands. Cut the tofu (2 packs) into 1cm-thick slices, then pat these dry with kitchen paper.

Step 3

Place the tofu slices and the vegan chicken seasoning (2 jars) into another large bowl, and mix with your hands until the tofu is coated.

Step 4

Heat a generous splash of vegetable oil in a large frying pan, swirling around so it coats the whole surface. Fry the tofu for 10 minutes or so, turning regularly, until golden, then remove from the pan and rest on some kitchen paper for a couple of minutes.

Step 5

Serve the fried tofu along with the bean and corn salad, with the chilli sauce (to taste) on the side.

Southern-style fried tofu with bean and sweetcorn salad

RECIPE

Ingredients

For the salad

Method

Rate this recipe

Tags

More from Marks & Spencer

No-churn roasted plum and mascarpone ice cream

Roasted pumpkin salad with tahini dressing and pomegranate

Avocado, pea and feta dip with garlic flatbreads

Honeyed citrus salad

Port-poached pears with granola

Super-saucy meatball sub

Melty brie, ham and cranberry toastie

Mini pitta pizzas

Watercolour layer cake

On-the-ball burgers

Pumpkin spice French toast

Veg-packed mac and cheese

Roasted sweet potatoes with herby smash and yogurt dressing

Smoked salmon and courgette tagliatelle

Clementine and cranberry tarte tatin with clementine granita

Truffle brie crostini