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.
10 Reviews
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.
10 Reviews
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 0.5lime over the slaw.
2 Make marinade
Drain the pineapple, reserving the juice.
In a large bowl, combine the cajunspice, smokedpaprikapowder, brownsugar, allspicepowder, cinnamonpowder, gingergarlicpaste with 2 Tbspoliveoil and 4 Tbsp of the reserved pineapplejuice.
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, sourcream, reserved coriander, limezest, juice of 0.5lime 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 pineappleslices.
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 tortillawraps in the microwave or in a hot, dry pan for 30 secs.
Cut the pineappleslices into smaller chunks and add to the slaw.
Load the Tortillas with the Cajun-spicedTofu, PineappleSlaw and dollops of AvocadoLimeCrema.
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