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Smoky chipotle tofu with tomatoes and avocado

Pair warm, intensely smoky, chipotle tofu with soothing smashed avocado. This vegan combo is incredible on toast or in breakfast tacos.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 3 people
Ingredients Method

Ingredients
  

  • 2 tbsp olive oil
  • 225 g block smoked firm tofu cut into small cubes
  • 3 tbsp chipotles in adobo
  • ½ tsp sea salt
  • 3 spring onions finely sliced
  • 150 g cherry tomatoes halved
  • tacos or toast to serve
  • 1 large avocado
  • grated zest and juice 1 lime
  • garlic cloves
  • chilli oil or Korean chilli flakes
  • chopped coriander, chervil, tarragon, basil or dill
  • drizzle of tahini

Method
 

  1. For the smashed avocado, cut the avocado in half and discard the stone. Mash the garlic, if using, with ½ tsp salt using a knife or pestle and mortar. Mash with the avocado, then add the lime zest and juice (and, if using, the chilli oil/flakes, herbs and tahini). Season to taste.
  2. Heat a frying pan over a medium-high heat and, when hot, add the olive oil, then the tofu. Fry for a few minutes until crisp, then add the chipotles. Stir-fry for a few minutes, seasoning with the sea salt, then add the spring onions and tomatoes. Turn the heat to medium and cook for 7-8 minutes until the tomatoes begin to break down. Taste and adjust the seasoning, then serve with the smashed avocado, in tacos or on toast.