Cajun-spiced Tofu Tacos
with Caramelised Pineapple Slaw and Avocado Lime Crema
Enjoy smoky Cajun-spiced tofu, sweet caramelised pineapple slaw and velvety avocado lime crema, wrapped in soft tortillas for a vibrant, plant-based delight.
Cals 898 · Prot 39 · Carbs 97 · Fat 46
Vegetarian
Family Friendly
30 min
Enjoy smoky Cajun-spiced tofu, sweet caramelised pineapple slaw and velvety avocado lime crema, wrapped in soft tortillas for a vibrant, plant-based delight.
Cals 898 · Prot 39 · Carbs 97 · Fat 46
Vegetarian
Family Friendly
Ingredients
Tofu
Firm tofu
9*
300 Grams
Pineapple slices
140 Grams
Cajun spice
8 Grams
Smoked paprika powder
2 Grams
Brown sugar
5 Grams
Allspice powder
2 Grams
Cinnamon powder
1 Gram
Ginger garlic paste
10 Grams
Olive oil
2 Tbsp
Slaw
Red cabbage
100 Grams
Carrot
1 Piece
Fresh coriander
15 Grams
Cucumber
1 Piece
Lime
2 Piece
Crema
Avocado
1 Piece
Sour cream
4*
60 Grams
To serve
6'' tortilla wraps
10*11*
6 Piece
Allergens
*9 Soya, *4 Milk, *10 Wheat, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3760 / 898 |
| Fats (g) | 46.1 |
| of which saturated (g) | 9.8 |
| Carbohydrates (g) | 97 |
| of which sugars (g) | 21.9 |
| Fibers (g) | 18.6 |
| Proteins (g) | 39.2 |
| Salt (g) | 2.7 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Make slaw
- Shred the cabbage.
- Grate the carrot.
- Pick and roughly chop the coriander.
- Chop the cucumber into bite-sized pieces.
- Zest the lime and cut it in half - reserve the zest for the crema.
- Combine the cabbage, carrot and coriander in a bowl with a pinch of salt and pepper.
- Squeeze the juice of 0.5 lime over the slaw.
2 Make marinade
- Drain the pineapple, reserving the juice.
- In a large bowl, combine the cajun spice, smoked paprika powder, brown sugar, allspice powder, cinnamon powder, ginger garlic paste with 2 Tbsp olive oil and 4 Tbsp of the reserved pineapple juice.
3 Make crema
- Cut the avocado in half lengthwise, discard the seed and scoop out the flesh with a spoon.
- In a blender combine the avocado, sour cream, reserved coriander, lime zest, juice of 0.5 lime and 3-4 Tbsp water.
- Season with a pinch of salt and pepper.
Tip! Add a splash of water if the crema becomes too thick.
4 Fry tofu
- Drain and pat dry the tofu.
- Cut the tofu into bite-sized cubes.
- Heat a large pan over a medium-high heat with a generous drizzle of oil.
- Fry the tofu for 3-5 min, turning regularly until golden and crispy.
- Lower the heat to medium.
- Once the tofu is crispy, pour the marinade into the pan, tossing to coat the tofu.
- Cook for 1-2 min until the marinade thickens slightly.
Tip! Take care not to let the marinade burn.
5 Fry pineapple
- Meanwhile, heat another large pan over medium heat with a drizzle of oil.
- Add the drained pineapple slices.
- Fry for 2-4 min on each side or until browned and caramelised.
- Transfer to a plate.
Tip! This step can be left out and the pineapple used straight from the tin.
6 Serve
- Heat the tortilla wraps in the microwave or in a hot, dry pan for 30 secs.
- Cut the pineapple slices into smaller chunks and add to the slaw.
- Load the Tortillas with the Cajun-spiced Tofu, Pineapple Slaw and dollops of Avocado Lime Crema.
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