INGREDIENTS:
Barbecue Braised Tofu:
- 400g of firm tofu, sliced
- 1 tbsp of olive oil
- 1/2 cup of barbecue sauce (vegan)
- 1 tbsp of soy sauce
- 1 tbsp of maple syrup or agave nectar
-1 teaspoon of smoked paprika
- Salt & pepper
Mexican Style Spicy Rice:
- 1 cup of long-grain rice (white or brown)
- 1 tablespoon of olive oil
- 1 red onion, finely chopped
- 2 cloves of garlic, minced
- 1 red chilli, finely chopped
- 1 cup of sweetcorn
- 1 courgette, diced
-10-12 cherry tomatoes
- 1 tbsp of chilli powder
- 1 tbsp of ground cumin
- 1 tbsp of paprika
-Salt & pepper
- Fresh coriander
Method:
For the Barbecue Braised Tofu:
1. In a bowl, whisk together the barbecue sauce, soy sauce, maple syrup or agave nectar, smoked paprika,salt, & pepper.
2. Add the tofu to the marinade & toss to coat. Let it marinate for at least 10 minutes.
3. In a pan, heat olive oil over medium heat. Add themarinated tofu & cook until it's lightly browned & caramelized on all sides. Set aside.
Mexican Style Spicy Rice:
1. Cook the rice according to package instructions. Set aside.
2. In a pan, heat olive oil over medium heat. Add thechopped onion, minced garlic, & red chilli. Sauté untilfragrant.
3. Add the diced courgette & cherry tomatoes to the pan. Cook until they're slightly charred and tender.4. Stir in the ground cumin, chili powder, paprika, salt,and pepper. Cook for another minute to release theflavors.
5. Add the cooked rice and sweetcorn to the pan.Toss everything together until well combined.