Spicy Tofu Bowls with Sweet Corn Salsa

veganwithgusto.com

Adventures in RVing

We are pesky pescatarians who eat mostly plant-based meals.

subheading: Tofu and Marinade:

1 block tofu - firm or extra firm, 14 to 16 ounces (450 to 500 grams)

3 tablespoons soy sauce - Tamari or coconut aminos for gluten-free

1 tablespoon ginger - peeled and roughly chopped

1 clove garlic - chopped

1 small jalapeno - sliced in half (remove the seeds to reduce spice)

½ teaspoon ground cumin

1 tablespoon maple syrup

3 tablespoons lime juice

1 cup cilantro - leaves and tender stems

subheading: Corn Salsa:

2 cups sweet corn - 10 ounce/300 gram can

1 small red bell pepper - core removed and diced small

1 small yellow bell pepper - core removed and diced small

1 small red onion - chopped

½ cup cilantro - chopped

2 tablespoons lime juice

subheading: Avocado Dressing:

1 medium avocado - peeled

1 clove garlic - minced

¼ cup lime juice

½ cup cilantro - leaves and stems roughly chopped

1 teaspoon maple syrup

¼ to ½ cup water - depending on the consistency you like

salt and black pepper to taste

6 to 8 cups arugula - or other salad greens of choice

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