For the tofu
- 1 big block of tofu (18 oz./500 gms.), pressed and cut into bite-sized pieces
- 3 Tbsp. soy sauce or Tamari
- 1 - inch knob of ginger, peeled and chopped (about 1 Tbsp.)
- 1 clove garlic, chopped
- 1 small jalapeno, chopped (you can remove the seeds if you like)
- 1/2 tsp. ground cumin
- 1 Tbsp. agave syrup, date paste, maple syrup, or another vegan liquid sweetener
- 3 Tbsp. lime juice
- 1/2 bunch (about 1 cup) cilantro (coriander), leaves and stems
Sweet corn relish
- 1 small red bell pepper, core removed and diced small
- 1 small yellow bell pepper, core removed and diced small
- 1 small red onion, diced small
- 1 can (10 oz./300 gm.) sweet corn, drained
- 1/2 cup cilantro, chopped
- 2 tbsp. lime juice
Avocado dressing
- 1 avocado, peeled
- 1 clove garlic, minced
- 1/4 cup lime juice
- About 1/2 cup cilantro leaves and stems (whatever you have left from the marinade and corn relish)
- 1 tsp. maple syrup (or another liquid sweetener)
- salt and black pepper to taste
- 1/4 - 1/2 cup water (depending on the consistency you like)
6 - 8 cups of arugula or green of your choice