Tofu Tacos

with Sweet Potato and Guacamole
Enjoy spiced ground tofu and creamy guacamole in this Mexican inspired supper.
492 Reviews
Cals 702 · Prot 30 · Carbs 81 · Fat 31
Vegan
Try Hello Chef Now
35 min
Tofu Tacos with Sweet Potato and Guacamole
Enjoy spiced ground tofu and creamy guacamole in this Mexican inspired supper.
492 Reviews
Cals 702 · Prot 30 · Carbs 81 · Fat 31
Vegan
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Tofu
Firm tofu 9*
500 Grams
Spring onion
40 Grams
Coriander seeds
2 Grams
Sweet corn kernels
122 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 9*
10 ML
Extras
Sweet potatoes
400 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
6'' tortilla wraps 11*
6 Piece
Baby gem lettuce
2 Piece
Mild tomato salsa
60 Grams
Guacamole
Avocado
1 Piece
Garlic cloves
1 Piece
Lime
1 Piece
Fresh coriander
15 Grams
Black pepper
0.5 Tsp

Allergens

*9 Soya, *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.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Roast sweet potatoes

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 for 30 min or until golden and crisp.
Grind coriander

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
Prep tofu

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
Fry tofu

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. 
Prep guacamole

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 mince the garlic directly into the bowl. Squeeze half the lime juice into the bowl. Finely chop the coriander leaves. Add the chopped coriander, season with salt and black pepper and mash with a fork until smooth. 
Serve

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