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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.

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