Blackened tofu with succotash and coconut rice

Ingredients

For 4 servings.

Volume measures: 1 cup = 240 ml; 1 tbsp = 15 ml; 1 tsp = 5 ml. Use gram quantities where provided.

• 450 g extra-firm tofu
• 1½ tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp oregano
• ¼ tsp thyme
• ¼ tsp cayenne pepper
• ½ tsp black pepper
• ¼ tsp salt for tofu
• 2 tbsp nutritional yeast
• 1 tbsp soy sauce
• 2 tbsp oil for tofu
• 1 cup jasmine rice
• ¾ cup coconut milk
• ¾ cup water
• ½ tsp salt for rice
• 2 tbsp olive oil for succotash
• 280 g frozen lima beans, thawed
• 3 cups cooked sweetcorn
• 1 bunch spring onions
• 1 punnet cherry tomatoes, about 300 g
• ½ cup coriander
• ½ cup basil
• 4 tbsp lime juice
• Salt and pepper for vegetables to taste

Step-by-step method

1. Rinse rice and combine with coconut milk, water and salt in a saucepan. Bring to a boil, cover and simmer over very low heat for 15 minutes.
2. Turn off the heat and rest the rice covered for 10 minutes. Meanwhile, dry the tofu and cut into roughly 1 cm steaks.
3. Brush tofu with soy sauce. Mix all tofu spices, salt and nutritional yeast and coat both sides.
4. Heat oil in a pan over medium heat. Cook tofu for 3–4 minutes per side until deeply browned without burning.
5. In another pan, heat olive oil. Sauté lima beans, corn and pale spring onion parts for 5–6 minutes until hot and lightly browned.
6. Remove vegetables from the heat; fold in chopped tomatoes, green spring onion tops, herbs and lime juice. Season and serve with fluffed rice and tofu.