Corn arepa with tofu scramble, tomato and spring onion

Ingredients

For 1 serving

• Corn flour40 g
• Tofu140 g
• Tomatoes1
• Spring onions1
• Turmeric1 pinch
• Avocado30 g
• Extra virgin olive oil3 g
• Saltto taste

Contains: soy,

In season: June – September

Method

1. In a bowl, mix the cornmeal (arepas need the pre-cooked kind) with a pinch of salt and add lukewarm water a little at a time, about one and a half times its weight, kneading until soft and no longer cracking. Shape it into a ball and flatten it into a disc about 1.5 cm thick.
2. Heat a non-stick pan over medium heat, grease it with half the oil and cook the arepa for 6 minutes per side, until it has a golden crust and sounds hollow when tapped.
3. Meanwhile, dice the tomato, slice the spring onion and crumble the tofu with your fingers.
4. In another pan, heat the remaining oil over medium heat, cook the spring onion for a minute, then add the tomato, tofu, turmeric and salt and scramble for 5 minutes, until the tomato softens and the tofu is hot and dry.
5. Slice the avocado, split the arepa open like a pocket with a knife and fill it with the tofu and avocado.