Mexican Slaw With Chilli Tofu
Total Time
20 minutes
Prep Time
0 seconds
Cook Time
20 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- ¼ small white cabbage
- 2 carrots
- 1 red onion
- 1 x 7 oz tin sweetcorn
- 0.5 oz coriander
How would you rate this recipe?
Preparation
Step 1
To make the slaw, place the cabbage, carrots, red onion, sweetcorn and coriander in a large bowl. Mix the chermoula with the yoghurt, tip into the vegetables and toss to coat.
Step 2
To prepare the tofu, mix the paprika and chilli flakes with the oil to form a paste. Add the tofu and toss to coat. Place a small frying pan over high heat. Once hot, add the coated tofu and fry for 1 minute on each side until golden; add the seeds and fry for 30 seconds until they begin to turn golden. Set aside to cool completely. Toast the pittas.
Step 3
Put ½ of the slaw onto a plate and top with ½ of the tofu and seeds; serve with ½ of the pitta on the side. Place the remainder in an airtight container and store in the fridge to be used the following day.
Step 4
Save recipe for the next time?
