Crispy tofu with avocado, charred sweetcorn & salsa | Avocado Recipes

For the GEM® Avocado, sweetcorn & piquillo pepper salsa:

For the tofu:

Once the salsa is made prepare the tofu.

2 x 200g packets smoked tofu, each cut in to 4 even slabs
1.5 tbsp corn flour
1.5 tbsp gram flour – chickpea flour
1.5 tbsp garam masala
1 tbsp Urfa chilli – if you can’t find urfra chilli in your local supermarket, replace with pul biber or Aleppo chilli instead. Half the amount if using ordinary dried chillies
0.5 tsp salt
2 tbsp vegetable oil

To serve:

For the salsa:

Heat 1 tbsp of the oil in a pan over moderate heat and add the onion and garlic. Cook for 5 minutes or until soft and beginning to caramelise. Add the smoked paprika, cook for another minute stirring frequently, then add the sherry vinegar. Continue to cook until the vinegar has completely evaporated. Tip in to a medium bowl and set aside to cool.
Clean the pan and return to the hob. Add a little more oil and heat over high heat. When smoking hot add the corn kernels and cook, covered with a lid, until they start to pop and colour. Then take the pan off the heat and add the corn to the onion in the bowl. Set aside to cool.
Once cool, add the remaining ingredients and mix carefully, but well. Check seasoning and adjust to taste. Set aside until ready to serve.

For the tofu:

Mix the flour, spices and salt together. Heat the coconut oil in a pan over a moderate heat. Once the oil is hot, dust the tofu liberally in the flour mix and sallow fry for three minutes or so on each side until crisp. Drain on a paper towel.

To serve:

Gently wilt the spinach in a pan with a little Extra Virgin olive oil and divide between four plates. Lay two pieces of the tofu on each plate and then scatter liberally with the salsa.