Crispy Tofu with Smoky Black Beans & Spicy Orange Salsa

Steps

1. Preheat oven to 200°C (fan). Line a baking tray with parchment paper.
2. Whisk cornflour and 1 tbsp smoked paprika together in a bowl. Chop tofu into 2cm cubes, season with salt, and toss in the cornflour mixture until coated.
3. Spread tofu on the baking tray, drizzle with olive oil, and bake for 20-30 minutes until crispy and golden.
4. Thinly slice garlic and spring onions, keeping the whites and greens separate.
5. Heat olive oil in a saucepan over medium heat. Add spring onion whites and half the greens; stir-fry 2-3 minutes until wilted.
6. Add garlic and 2 tsp smoked paprika; cook 1 minute until fragrant.
7. Add black beans with their liquid, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer until the tofu is ready, adding water if the mixture becomes dry. Season to taste.
8. Segment the oranges and mince the Scotch bonnet chilli to taste.
9. Toss orange segments and chilli with the remaining spring onion greens. Squeeze extra juice from the orange remnants into the mixture, then discard the remnants.
10. Season the salsa with lime juice and salt.
11. Divide the black beans between bowls. Top with orange salsa and crispy tofu, then drizzle with olive oil to serve.