Tofu Tacos

with Sweet Potato

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Instructions

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1 Roast sweet potatoes

Preheat the oven to 200°C/180°C fan. Peel and chop the sweet potatoes into cubes. Add the cubes to a large baking tray with a drizzle of vegetable oil and a generous pinch of salt. Toss the cubes in the oil until they are fully coated. Roast in the oven for 30 min or until golden and crisp.

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2 Grind coriander

Meanwhile, trim and finely slice the spring onion. Place the coriander seeds in a pestle and mortar and grind until broken up. Drain the sweet corn

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3 Prep tofu

Drain the tofu and squeeze it to remove any excess liquid. Place it in a bowl with the oreganocoriander seeds, garlic powder, chipotle (spicy!), smoked paprika and cumin powder. Gently break it up with a fork. Season with salt

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4 Fry tofu

Heat a large non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the spring onion and tofu and fry for 5-6 min until crisp. Allow the tofu to catch and caramelise slightly before stirring or moving it around.  Add the soy sauce and corn and cook for 1 min further. 

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5 Prep guacamole

Meanwhile, cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon and place it in a bowl. Peel and crush the garlic directly into the bowl. Squeeze half the lime juice into the bowl. Wash and chop the coriander leaves. Add the chopped coriander, season with salt and black pepper and mash with a fork until smooth. 

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6 Serve

Heat the tortilla wraps in the microwave for 30-60 secs until warm. Shred the lettuce. Load the tacos with the lettucetofu, sweet potatoes and tomato salsa. Serve the guacamole alongside. 

Tips for fussy eaters

Can't handle the heat? Go easy on the chipotle!

Pro tip

Not following a vegan diet? Add sour cream and grated cheddar cheese!

Enjoy spiced ground tofu and creamy guacamole in this Mexican inspired supper.

Cooking Time: 35 min

Equipment Required: Pestle & Mortar

Cals 693 · Prot 30 · Carbs 80 · Fat 31

Dairy-Free

Ingredients

Number of people

Tofu

Firm tofu 500 Grams
Spring onion 40 Grams
Coriander seeds 2 Grams
Sweet corn kernels 145 Grams
Dried oregano 2 Grams
Garlic powder 2 Grams
Chipotle powder 2 Grams
Smoked paprika powder 2 Grams
Cumin powder 2 Grams
Salt 0.5 Tsp
Vegetable oil 1 Tbsp
Soy sauce 10 ML

Extras

Sweet potatoes 400 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
6'' tortilla wraps 6 Piece
Baby gem lettuce 2 Pieces
Mild tomato salsa 60 Grams

Smashed Avo

Avocado 1 Piece
Garlic cloves 1 Piece
Lime 1 Piece
Fresh coriander 15 Grams
Black pepper 0.5 Tsp

Enjoy spiced ground tofu and creamy guacamole in this Mexican inspired supper.

Cooking Time: 35 min

Equipment Required: Pestle & Mortar

Cals 693 · Prot 30 · Carbs 80 · Fat 31

Dairy-Free

Instructions

photo

1 Roast sweet potatoes

Preheat the oven to 200°C/180°C fan. Peel and chop the sweet potatoes into cubes. Add the cubes to a large baking tray with a drizzle of vegetable oil and a generous pinch of salt. Toss the cubes in the oil until they are fully coated. Roast in the oven for 30 min or until golden and crisp.

photo

2 Grind coriander

Meanwhile, trim and finely slice the spring onion. Place the coriander seeds in a pestle and mortar and grind until broken up. Drain the sweet corn

photo

3 Prep tofu

Drain the tofu and squeeze it to remove any excess liquid. Place it in a bowl with the oreganocoriander seeds, garlic powder, chipotle (spicy!), smoked paprika and cumin powder. Gently break it up with a fork. Season with salt

photo

4 Fry tofu

Heat a large non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the spring onion and tofu and fry for 5-6 min until crisp. Allow the tofu to catch and caramelise slightly before stirring or moving it around.  Add the soy sauce and corn and cook for 1 min further. 

photo

5 Prep guacamole

Meanwhile, cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon and place it in a bowl. Peel and crush the garlic directly into the bowl. Squeeze half the lime juice into the bowl. Wash and chop the coriander leaves. Add the chopped coriander, season with salt and black pepper and mash with a fork until smooth. 

photo

6 Serve

Heat the tortilla wraps in the microwave for 30-60 secs until warm. Shred the lettuce. Load the tacos with the lettucetofu, sweet potatoes and tomato salsa. Serve the guacamole alongside. 

Tips for fussy eaters

Can't handle the heat? Go easy on the chipotle!

Pro tip

Not following a vegan diet? Add sour cream and grated cheddar cheese!

Ingredients

Number of people

Tofu

Firm tofu 500 Grams
Spring onion 40 Grams
Coriander seeds 2 Grams
Sweet corn kernels 145 Grams
Dried oregano 2 Grams
Garlic powder 2 Grams
Chipotle powder 2 Grams
Smoked paprika powder 2 Grams
Cumin powder 2 Grams
Salt 0.5 Tsp
Vegetable oil 1 Tbsp
Soy sauce 10 ML

Extras

Sweet potatoes 400 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
6'' tortilla wraps 6 Piece
Baby gem lettuce 2 Pieces
Mild tomato salsa 60 Grams

Smashed Avo

Avocado 1 Piece
Garlic cloves 1 Piece
Lime 1 Piece
Fresh coriander 15 Grams
Black pepper 0.5 Tsp
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