Roasted Mexican Tofu and Vegetable Traybake

Name: Roasted Mexican Tofu and Vegetable Traybake with Kidney Beans and Avocado Herb Chutney
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 300 Grams of Firm tofu; 1 Tbsp of Olive oil; 15 Grams of Fajita seasoning; 240 Grams of Red kidney beans; 400 Grams of Sweet potatoes; 1 Piece of Red pepper; 1 Piece of Red onion; 4 Grams of Coriander cumin powder; 2 Grams of Smoked paprika powder; 30 Grams of Fresh coriander; 2 Piece of Lime; 1 Piece of Garlic cloves; 1 Piece of Avocado; 10 Grams of Agave syrup

with Crispy Kidney Beans and Avocado Herb Chutney

Dinner made easy with this Mexican-inspired flavour combo. Simply satisfying, and full of plant-based protein and fibre.

3 Reviews

Cals 847 · Prot 46 · Carbs 104 · Fat 33

Vegan

45 min

Roasted Mexican Tofu and Vegetable Traybake with Kidney Beans and Avocado Herb Chutney

Dinner made easy with this Mexican-inspired flavour combo. Simply satisfying, and full of plant-based protein and fibre.

3 Reviews

Cals 847 · Prot 46 · Carbs 104 · Fat 33

Vegan

Ingredients

Tofu bake

Firm tofu 9*

300 Grams

Olive oil

1 Tbsp

Fajita seasoning

15 Grams

Red kidney beans

240 Grams

Sweet potatoes

400 Grams

Red pepper

1 Piece

Red onion

1 Piece

Coriander cumin powder

4 Grams

Smoked paprika powder

2 Grams

Avocado chutney

Fresh coriander

30 Grams

Lime

2 Piece

Garlic cloves

1 Piece

Avocado

1 Piece

Agave syrup

10 Grams

Allergens

*9 Soya

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)	3544 / 847
Fats (g)	33.4
of which saturated (g)	4.7
Carbohydrates (g)	104
of which sugars (g)	23.4
Fibers (g)	32.5
Proteins (g)	46.2
Salt (g)	0.5

*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 Marinate tofu

Preheat the oven to 220°C/200°C fan.
Drain and cut the tofu into 1 cm thick slabs or cubes and place on a plate.
In a small bowl, combine a generous drizzle of olive oil and half the amount of the fajita seasoning(reserving the other half for step 3).
Mix into a paste and brush over the tofu.
Set aside.

Tip! For a crispier tofu texture, remove as much water as possible by lightly pressing on the tofu with paper towels.

2 Prep

Drain and rinse the kidney beans.
Peel and chop the sweet potatoes into wedges.
Deseed and chop the red pepper into small chunks.
Peel and slice the red onion into wedges.

3 Start roast

To a lined baking tray add the sweet potatoes to one side and the tofu in the middle.
Drizzle olive oil all over, and sprinkle the remaining fajita seasoning over the sweet potatoes.
Roast for 20 min

Tip! Too crowded? Use two roasting pans; one for the tofu, the other for the vegetables.

4 Finish roast

Add the kidney beans, red pepper, and onion to the baking tray.
Drizzle with oil and sprinkle over the coriander cumin powder, smoked paprika with a pinch of salt and pepper.
Roast for 10-15 minutes more until the sweet potatoes are golden brown and the tofu and kidney beans are slightly crispy.

5 Make Avocado Chutney

Meanwhile, zest and juice one lime, reserving the rest for garnish.
Peel the garlic.
Cut the avocado in half lengthwise, discard the seed and scoop out the flesh with a spoon.
To a blender or food processor, add the avocado, the lime zest and juice, garlic, agave syrup, fresh coriander (stems included), and a generous pinch of salt.
Add a splash of water. Blend on high speed for 1 min, scraping in between, until you get a smooth consistency.
Transfer to a small bowl.