Kale and Avocado Slaw with Smoky Pinto Beans
and Curry Tofu in a Wrap
Many things happening here – and they all come together in the end!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegan
30 min
Many things happening here – and they all come together in the end!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegan
Ingredients
Allergens
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) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*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 Season tofu
Cut tofu to 1,5–2cm slices. Pat dry with kitchen paper, then drizzle with half of the oil. Season with curry powder and salt. Set aside.
2 Prep veggies
Peel and mince onion and garlic. Dice tomatoes. Rinse and chop coriander. Pour beans to a colander, rinse and drain.
3 Prepare bean stuffing
Heat oil in a large pan over medium-high heat and fry onion until translucent, about 5 minutes. Add three thirds of the garlic and continue frying for 1 minute. Add tomatoes, salt, pepper, smoked paprika and chilli flakes. Cook for 4–5 minutes. Then add the beans and heat through. Mix in the coriander and turn the heat off. Keep covered until ready to serve.
4 Prepare sauce
Halve avocado, remove stone. Spoon the flesh out. In a blender, in a food processor or with a mixer, mix the avocado, the remaining garlic and vinegar to a smooth dressing. If required, add a bit of water for thinner consistency.
5 Make kale slaw
Rinse kale, remove hard stem and shred kale to pieces. Transfer to a bowl and add dressing. Use your hands to massage the dressing into the kale for about 30 seconds. Adjust the seasoning.
6 Fry tofu
Heat oil in a pan over medium heat and fry the tofu slices for 3–4 minutes per side until golden brown. Once cooked, cut the slices to strips. Heat tortillas and fill them with pinto bean mixture and kale slaw. Top with tofu slices, lime wedges and chopped chillies.
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