Vegan Grilled Tofu with Mexican Rice

• 份量: Serves: 4
• 总时间: 43 minutes

配料

Vegan Tofu & Marinade

400g firm tofu, pressed and sliced

2 tbsp olive oil

1 tbsp smoked paprika

1 tsp chilli powder

1 tsp ground cumin

2 garlic cloves, crushed

Juice of 1 lime

Pinch of salt

Mexican Rice

200g long grain rice

1 tbsp olive oil

1 small red onion, diced

2 garlic cloves, crushed

1 tbsp tomato purée

400ml vegetable stock

160g sweetcorn

1 tsp smoked paprika

Fresh coriander, chopped

Padrón Peppers

200g Padrón peppers

1 tbsp olive oil

Pinch of sea salt

步骤

Whisk together the olive oil, smoked paprika, chilli powder, cumin, garlic, lime juice and salt. Coat the tofu slices and leave to marinate for at least 20 minutes, this vegan tofu steak soaks up all that smoky flavour.

Fry the onion and garlic in olive oil until softened, stir in the tomato purée and smoked paprika, then add the rice and stock. Cover and simmer for 15 to 18 minutes until tender.

Stir the sweetcorn and chopped coriander through the cooked rice.

Griddle the marinated tofu for 3 to 4 minutes each side until charred and cooked through.

Toss the Padrón peppers in olive oil and blister in a hot dry pan for 3 to 4 minutes until charred all over, then season with sea salt.

Slice the vegan tofu steak and lay over the Mexican rice.

Scatter the blistered Padrón peppers alongside and finish with extra coriander.