Smoky chipotle tofu with tomatoes and avocado

Ingreadient

• 2 tbsp olive oil
• 225g block smoked firm tofu, cut into small cubes
• 3 tbsp chipotles in adobo
• ½ tsp sea salt
• 3 spring onions, finely sliced
• 150g 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

Instruction

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.