300gm firm tofu, cut into long blocks & place on paper towel to absorb water
½ tsp cayenne pepper
½ tsp smoked paprika (pimenton)
2 Tb olive oil
1 baby cos lettuce, washed and separated into cups
½ bunch coriander, washed, roots trimmed and roughly chopped
2 cloves garlic, remove skin
½ lemon, zest and juice
2 tomatoes, diced
½ red onion, diced
sea salt & pepper
½ avocado, diced
Mix 1 Tb oil and spices together, add tofu and coat.
For pesto, blitz together coriander leaves and stalks, remaining oil, garlic, pinch salt, lemon zest and ½ juice. Set aside in small bowl.
Mix together tomato and onion to make a simple salsa, season with salt and pepper.
Squeeze remaining lemon juice over diced avocado.
Fry tofu on a medium heat until golden brown.
To serve, place tofu piece into lettuce cup and top with salsa, avocado and pesto.
Firm tofu will take on more flavour than soft because the water content is lower. Tofu is high in protein, calcium and iron.