Cajun Tofu Salad with Yoghurt Dressing

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Boil half a kettle and cook the quinoa for 12 minutes in a small pot.

Step 2

Drain the tofu, pat dry with paper towel and slice into 8 triangles.

Step 3

Heat a medium frying pan with 2 tsp oil on medium heat. Add the tofu and cook for 3-4 mins on each side, until golden. Stir in the spice then remove from the heat and set aside.

Step 4

Zest half a lime and the juice from that half. Add the zest and juice to a bowl and mix well with the yoghurt. Set aside

Step 5

Heat the medium frying pan again with 2 tsp oil on medium-high heat. Drain the sweetcorn and add to the pan. Cook for 3 mins, then add the quinoa. Cover with a lid and steam for 2-3 mins, until piping hot.

Step 6

Halve the tomatoes. Thinly slice the spring onions. Stir everything through the quinoa and season with sea salt and black pepper.

Step 7

Serve the quinoa topped with the tofu. Drizzle over the lime yoghurt. Garnish with the remaining lime wedges.