Huevos rancheros

1. First make the seared corn salsa by heating a frying pan until smoking then add the corn in small batches until blackened and seared.
2. Once all the corn is blackened add the tomato, onion, salt, garlic, olive oil and fresh lime juice then stir through the chopped coriander and place into the fridge until required.
3. Next create the base for the huevos racheros. To do this, begin by heating a large based frying pan and add the olive oil.
4. Then sauté the onion, red pepper and courgette until slightly softened then add the garlic and continue to cook for 5 minutes.
5. Add the spices and diced chilli and cook out.
6. Add the cooked black eye beans and passata cook for a further 10-15 minutes on a low heat.
7. Season with salt and pepper and keep warm until you are ready to assemble the final dish.
8. Next make the scrambled tofu by draining the tofu and whisking to scramble it in a bowl adding the tumeric and salt then mix. Heat a little oil in a pan and on a low heat add the tofu mix and cook gently. Once done set aside ready to assemble the final huevos racheros dish.
9. To finish the huevos rancheros place the base mix on top of two warmed corn tortillas.
10. Top with scrambled tofu, corn salsa, avocado slices, lime wedge and a drizzle of Mexican adobo sauce.
11. Finish with the coriander sprigs.

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