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.
Tofu salsa
| 150 g | Soft tofu (Main) |
| ½ | Avocados, smashed (Main) |
| 100 g | Ricotta cheese (Main) |
| 1 tsp | Lime zest |
| 2 Tbsp | Lime juice |
| ¼ cup | Chopped coriander |
| 1 serving | Salt and freshly ground black pepper |
Fish
| 1 Tbsp | Olive oil |
| 4 | Snapper fillets, skin on (Main) |
| 2 | Limes, to serve |
Directions
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 aflavourhit
