John Torode's spiced tofu with black-eyed pea salsa and smashed avo
Will.I.Am and Taboo are in the kitchen with John Torode as he makes his own black eyed peas for... The Black Eyed Peas!
John's whipping up a tasty dish for the special guests, a vegan-friendly spiced tofu with a black eyed pea, tomato salsa and smashed avocado, which means it’s the perfect meat-free Monday meal.
Spiced tofu with black-eyed pea salsa and smashed avo
For the spiced tofu:
20g whole white peppercorns
20g Maldon salt
30g plain flour
10g chilli powder
100g garlic bulbs
Oil for deep frying
300g firm tofu, cut into the size of a small match box, and kept wet
50g fresh coriander, leaves picked
For the salsa:
2 tomatoes, finely diced
Half red onion, finely diced
Quarter of a cucumber, finely diced
2 red chilli, finely chopped
2 tbsp chopped fresh coriander
100g cooked and drained black eyed beans / peas
Juice of 2 limes
Splash of olive oil
For the quick slaw:
1 green cabbage shredded as fine as possible
20ml olive oil
For the smashed avo:
2-3 large ripe avocados - you cannot smash an unripe avocado!!
Half a lemon, juiced
1 lime, juiced
10 drops of tabasco
For the tomato mole:
20ml vegetable oil
1 onion, chopped
4 fresh long red chillies, chopped
1 Ancho chilli, chopped
3 Cascabel chillies, chopped
1 clove garlic
1 tin sweet corn, drained
2 large tomatoes, chopped
Salt freshly ground black pepper
John’s homemade chilli sauce (optional):
450ml white vinegar
50g red chillies, chopped
50g red pepper, chopped
20g diced red chilli
20g diced red peppers
12 small soft taco shells (these need to be very small )
To make the tofu, crush the white pepper and the salt in a mortar and pestle, so that the pepper is a little smaller than kibble but not too fine. Mix the flours with the crushed salt and pepper and add the chilli powder.
Peel and slice the garlic. Fill a deep pan one third full with oil and heat to 180c. Carefully deep fry the sliced garlic and husks until crispy. Drain on kitchen paper.
Toss the wet tofu in the seasoned flour mix and deep fry in batches until crisp. Drain on kitchen paper then top with some of the dressing, the fried garlic and some fresh coriander leaves.
To make the salsa, mix together the diced tomato, onion and cucumber. Add the chilli and combine together with the chopped coriander and then mix in the cooked black eyed peas.
Add lime juice, season with salt and add a splash of oil.
To make the slaw, place the shredded cabbage in a large bowl, drizzle over the oil and season with black pepper then toss to coat.
To make the smashed avocado, carefully cut the avocados in half lengthwise, and then all the way around the stone. Using a large spoon, scoop out the flesh and keep one of the stones.
Using a fork, mash the flesh very well, then add the lemon and lime juices with the Tabasco. Store in the fridge with the stone in the mixture and covered well with plastic wrap so it doesn’t discolour.
To make the tomato mole, heat a frying pan over a high heat. Add the oil, onion, chillies, garlic and sweetcorn and cook for 5 minutes until the onions are soft.
Add the tomatoes and season, give it a stir and reduce the heat to a simmer then cook slowly for 20 minutes. Allow to cool, then blend until smooth.
To make the homemade chilli sauce, boil the vinegar and sugar together until the sugar has dissolved. Add the chilli and peppers and liquidise. Pour into a pan, add the diced chilli and pepper garnish and simmer until just tender. Season to taste.