Tofu, Ripple Courgette and Sweet corn Salad, Vegan Healthy and Delicious-Try it Today!

Ingredients:

➡️For the sauce:

• 1 shallot, finely chopped
• 2 garlic cloves, finely chopped
• 2 teaspoons smoked paprika
• 1 red chili pepper, deseeded and finely chopped
• Juice of 1/2 lemon
• 2 teaspoons balsamic vinegar
• Olive oil
• Salt and black pepper to taste

➡️For the salad:

• 280g firm tofu, diced into cubes
• 1 courgette, sliced into ripples
• A handful of fresh coriander, finely chopped
• A handful of fresh basil, finely chopped
• 4 sweetcorn cobs
• Rapeseed oil
• Salt and black pepper to taste

Serve 2

Instructions:

1. Prepare the sauce:

• Heat some olive oil in a frying pan over medium heat.
• Add the chopped shallot, garlic, and red chili pepper. Cook until they become soft and fragrant.
• Turn off the heat and stir in the smoked paprika. Set the sauce aside to cool.

2. Cook the tofu and sweetcorn:

• In another frying pan, heat some vegetable oil over medium heat.
• Fry the tofu cubes until they turn golden brown. Then, move them to one side of the pan.
• Place the sweetcorn cobs in the middle of the pan and slow roast them, turning frequently until they are golden brown on all sides.

3. Make the dressing:

• Add the lemon juice and balsamic vinegar to the sauce. Mix well.

4. Assemble the salad:

• In the pan with the tofu, add the sliced courgette, finely chopped coriander, and basil.
• Season the mixture with salt and black pepper to taste.
• Once the sweetcorn cobs are cooked, cut the kernels off the cobs.

5. Serve:

• Transfer the tofu, courgette, and herb mixture to a serving bowl.
• Sprinkle the grilled sweetcorn kernels on top.
• Enjoy your delicious vegan salad!