Tofu salsa with crispy snapper
( SERVES 4 )
This tofu salsa is deliciously simple and perfect to serve with quick crispy fish. It also goes well alongside chicken or as part of a tortilla wrap with your favourite filling. It is best eaten on the day to prevent the avocado going brown.
|150 g||Soft tofu|
|100 g||Ricotta cheese|
|1 tsp||Lime zest|
|2 Tbsp||Lime juice|
|¼ cup||Chopped coriander|
|1 serving||Salt and freshly ground black pepper|
1. For the salsa, break the tofu into small pieces and place in a small bowl. Add the avocado, ricotta, lime zest, juice and coriander. Season with salt and pepper.
2. Heat the oil to a medium heat in a large frying pan. Cook the fish fillets, skin side down, for 2 or 3 minutes, then flip and cook a further 3 minutes. Cooking time depends on the thickness of your fish. Season with salt and pepper.
3. Serve the fish hot, with tofu salsa and a green bean and tomato salad. Place extra lime wedges on the side to squeeze over.
See more of Angela's simple dishes with a flavour hit