Peri Peri Tofu, Kidney Bean & Sweetcorn Salad

Drain your tofu and pat it dry with kitchen paper

Cut the tofu into cubes

Add the tofu cubes to a bowl with your soy sauce and set aside to marinate

Peel and finely slice your shallot[s]

Combine your chipotle paste with your tomato paste, dried oregano and the juice of half your lemon[s] in a bowl

Add 1/2 tbsp [3/4 tbsp] [1 tbsp] olive oil, 1 tbsp [1 1/2 tbsp] [2 tbsp] cold water and mix to combine – this is your chipotle sauce

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once very hot, add the marinated tofu cubes and cook for 5-6 min, turning occasionally until golden and crisp

While the tofu is cooking, drain your sweetcorn

Drain and rinse your red kidney beans

Wash your lettuce, pat it dry with kitchen paper, then remove 6 [8] [12] outer leaves and set aside for later

Shred the inner core[s]

Add the chipotle sauce to the pan with the tofu and cook over a high heat for 2-3 min turning a few times or until the sauce has reduced and the tofu is coated

Once done, remove from the pan and set aside for later (save the pan!) – this is your chipotle tofu

Meanwhile, in a separate small bowl combine the juice of the remaining lemon with a small drizzle of olive oil – this is your tangy lemon dressing

Add the sliced shallot, drained sweetcorn and drained red kidney beans to the reserved pan with your ground smoked paprika and cook for 2-3 min further or until the shallot has softened – this is your smoky sweetcorn & beans