Bean, Corn & Tortilla Salad

Place avocado, lime juice and garlic in a high sided container.

• ½ Avocado (~ 3.5 oz)
• ½ Garlic clove (~ 0.1 oz)
• ½ Lime, organic (~ 0.7 oz)

Add the cilantro, yogurt, and water and blend with an immersion blender until you get a smooth and creamy dressing. Season with salt and pepper.

• 2 twigs of Cilantro, fresh or frozen (~ 1 tsp)
• 3 Tbsp Soy yogurt
• 2 Tbsp Water
• Salt
• Black pepper

Cut the salad into bite-size pieces, halve the tomatoes and put into a bowl with the corn and beans.

• 1 Romaine lettuce (~ 4.2 oz)
• 3.5 oz Cherry tomatoes
• ¼ cup Kidney beans, canned
• 1⁄3 cup Sweet corn, canned

Dice the Tofu. Heat the olive oil in a non-stick frying pan over medium heat. Fry the tofu until golden brown. Add the agave syrup and caramelize for approx. 1-2 minutes.

• 2.5 oz Tofu
• 1 tsp Olive oil
• ½ tsp Agave syrup

Add the cumin, paprika, tomato paste, and water and fry for another 1-2 minutes. Stir occasionally.

• ¼ tsp Cumin, ground
• ¼ tsp Sweet paprika, ground
• ½ tsp Tomato paste
• 1 ⁠½ Tbsp Water

Season the tofu with salt and pepper and add to the bowl.

• Salt
• Black pepper

Heat a non-stick frying pan over medium heat. Add the tortilla to the pan and cook for approx. 30 seconds from each side.

• 1 Flour tortilla (~ 2.3 oz)

Drizzle the dressing into the bowl, toss lightly until coated evenly and serve with the tortilla.

Enjoy your meal!