Corn cakes with chive tofu cream and sun-dried tomatoes

Ingredients

For 1 serving

• Tofu130 g
• Chives5 g
• Lemon juice2 teaspoons
• Extra virgin olive oil1 teaspoon
• Sun-dried tomatoes in oil3
• Puffed corn cakes3
• Saltto taste
• Black pepperto taste

Contains: soy, sulphites

Method

1. Drain the tofu, pat it dry with kitchen paper and break it into the blender cup with the lemon juice, oil, a pinch of salt and 1–2 spoonfuls of water.
2. Blend for 1 minute, until the cream is smooth and spreadable.
3. Snip the chives with scissors and stir them into the cream with the black pepper; drain the sun-dried tomatoes and cut them into strips.
4. Spread the cream on the corn cakes and top with the sun-dried tomatoes.