MOB Kitchen’s Vegan Caribbean Salad

A great salad shout for your summer. The firm, smokey tofu works a charm with the zingy dressing.



35 mins



2 corn on the cobs

3 (bell) peppers (red, orange or yellow)

1 cucumber

1 red onion

160 g (5½ oz) smoked tofu

1 x 400-g (14-oz) tin of black beans

1 red chilli

3 spring onions (scallions)

fresh coriander (cilantro)

2 limes

olive oil


Preheat the oven to 180°C fan (200°C/400°F/Gas Mark 6).

Take the corn on the cobs. Wrap each one tightly in foil, place on a baking sheet, and place in the hot oven for 30 minutes.

Meanwhile, finely chop the peppers, cucumber and red onion into little chunks. Whack it all in a big salad bowl.

Take the smoked tofu and chop it into bite-sized cubes. Add to the salad bowl.

Remove the corn on the cobs from the oven, cut off the corn kernels, and place them in the salad bowl along with the black beans.

Slice up the chilli and add it to the salad bowl along with the chopped spring onions and a large handful of chopped coriander (leaving some leaves for the garnish). Add the juice of 2 limes and a drizzle of olive oil. Mix everything together.

Scatter the leftover coriander and serve!

The featured recipe is from MOB Kitchen: Feed 4 or more for under £10 by Ben Lebus


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