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Rosemary Tofu & Corn “Nachos “

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Ingredients

Adjust Servings:
200g Smoked tofu - cut into 1cm cubes
1tblsp Dried Rosemary
1 Lemon - juice
4tblsp Coconut aminos
1 large Sweet Potato - cut into very thin slices
75g Alpro plain yoghurt ( or any other plain unsweetened plant based yoghurt)
0.5 tsp Smoked Paprika
1 Avocado - peeled and deseeded
1 Lemon - juice
1 x 198g Sweetcorn - tinned - drained and rinsed
1 x 400g Black Beans - tinned - drained and rinsed

Rosemary Tofu & Corn “Nachos “

Features:

    Ingredients

    Directions

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    Steps

    1
    Done

    Mix the lemon, rosemary and aminos together. Season. Coat the tofu in this. Marinate for at least 10 minutes (overnight is better).

    2
    Done

    Spread the potatoes so they are to touching on oven tray (s). Season. Bake for 20 minutes until turning brown, turn over. Bake for another 15-20 minutes until cooked and going crispy but not burnt. The thickness will denote the cooking time.

    3
    Done

    When you turn the potatoes put the tofu on another tray in the oven.

    4
    Done

    Mix the yoghurt with the paprika. Season. Set aside.

    5
    Done

    Mash the avocado roughly with the lemon juice. Season.

    6
    Done

    In an oven proof serving dish (or use the oven tray to save on dishes!). Layer randomly the tofu, sweet potatoes, sweetcorn, black beans, avocado, and yoghurt. Bake for 5 minutes.

    RdC

    previous
    Passionfruit Overnight Oats
    next
    Herbed Vegetable Broth
    previous
    Passionfruit Overnight Oats
    next
    Herbed Vegetable Broth

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