Tofu Tinga Tacos

Name: Tofu Tinga Tacos with Pico de Gallo and Guacamole
Total time: 25 min
Yield: 2, 3 or 4 people
Ingredients: 300 Grams of Firm tofu; 1 Tsp of Salt; 1 Piece of Garlic cloves; 1 Tbsp of Vegetable oil; 10 Grams of Taco seasoning; 2 Grams of Smoked paprika powder; 2 Grams of Chipotle powder; 200 Grams of Tomato passata; 1 Piece of Vegetable stock cube; 100 ML of Water; 1 Tsp of Black pepper; 1 Piece of Red onion; 1 Piece of Tomatoes; 15 Grams of Fresh coriander; 1 Piece of Lime; 1 Tsp of Salt; 1 Piece of Avocado; 1 Tsp of Salt; 6 Piece of 6'' tortilla wraps

with Pico de Gallo and Guacamole

Traditionally, tinga is a Mexican stew made from chicken, cooked in tomatoes. Try this vegan version!!

78 Reviews

Cals 794 · Prot 39 · Carbs 79 · Fat 41

Vegan

Speedy

25 min

Tofu Tinga Tacos with Pico de Gallo and Guacamole

Traditionally, tinga is a Mexican stew made from chicken, cooked in tomatoes. Try this vegan version!!

78 Reviews

Cals 794 · Prot 39 · Carbs 79 · Fat 41

Vegan

Speedy

Ingredients

Tofu tinga

Firm tofu 9*

300 Grams

Salt

0.5 Tsp

Garlic cloves

1 Piece

Vegetable oil

1 Tbsp

Taco seasoning

10 Grams

Smoked paprika powder

2 Grams

Chipotle powder

2 Grams

Tomato passata

200 Grams

Vegetable stock cube 15*

1 Piece

Water

100 ML

Black pepper

0.5 Tsp

Pico de Gallo

Red onion

1 Piece

Tomatoes

1 Piece

Fresh coriander

15 Grams

Lime

1 Piece

Salt

0.5 Tsp

To serve

Avocado

1 Piece

Salt

0.5 Tsp

6'' tortilla wraps 10*11*

6 Piece

Allergens

*9 Soya, *15 Celery, *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)	3324 / 794
Fats (g)	40.7
of which saturated (g)	6.3
Carbohydrates (g)	79
of which sugars (g)	12.6
Fibers (g)	18.2
Proteins (g)	39.2
Salt (g)	3.7

*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 Bake tofu

Preheat the oven to 200°C/180°C fan.
Drain and using a box grater, grate the tofu.
Place the grated tofu onto a lined baking tray with a generous pinch of salt.
Bake for 15 min until the tofu is browned.

2 Make Pico de Gallo

Meanwhile, peel and finely chop the red onion.
Finely chop the tomatoes.
Finely chop the coriander leaves.
Slice the lime into wedges.
Combine the tomatoes, coriander and half of the red onion in a bowl with a squeeze of lime juice to taste and a generous pinch of salt.
Mix well and set aside.

3 Start tinga

Peel and mince the garlic.
Heat a large pan over medium heat with a drizzle of oil.
Once hot, fry the remaining onion with a pinch of salt for 5-6 min until softened.
Add the garlic, taco seasoning, smoked paprika powder and the chipotle powder (spicy!) and cook for 1 min further.

Tip! Sensitive to spicy? Go easy on the chipotle.

4 Simmer

Add the tomato passata, 0.5 vegetable stock cube and the measured water.
Simmer for 2 min until thickened.
Remove from the heat, add the tofu and season with salt and black pepper.
Mix well.

5 Make guacamole

Meanwhile, slice the avocado in half and remove its stone.
Scoop the avocado out of its skin using a spoon.
Add it to a bowl with another squeeze of lime juice to taste.
Mash the avocado with a fork, leaving some bits chunky.
Season with a pinch of salt.
Mix well and set aside.

Tip! Become an avocado ripening pro! If your avocado's still hard but you plan to use it the next day, put it in a brown paper bag with an apple or a banana.