Ingredients:
-1 block of extra firm tofu
1/2 cup olive oil
50 ml of Firebarns Rum and Chipotle
1/4 cup chopped cilantro
Juice of one lime
Pico de Gallo:
-1 finely chopped tomato
-1 finely chopped French shallot
-1/2 finely chopped seedless jalapeño pepper
-1/4 cup chopped cilantro
A drizzle of olive oil
Juice of half a lime
Salt and pepper to taste
Avocado Puree:
-1 avocado
50 ml of olive oil
juice of half a lime
Salt and pepper to taste
Preparation:
Pat the piece of tofu dry and cut into strips of about 2 cm. Mix olive oil, Firebarns Rum and Chipotle, juice of one lime and coriander. Pour over tofu in an airtight container and set aside in the refrigerator for 4 hours.
Combine all the elements of the pico de gallo and keep chilled until ready to serve.
In a small magic bullet style blender, combine all the ingredients for the avocado puree. Blend until smooth and creamy.
On a high heat BBQ, grill the tofu pieces for about 2 minutes on each side, adding the marinade.
Serve on the avocado puree, garnish with the pico de gallo and sprinkle with cilantro.