Tofu tacos with crunchy salsaSeptember 4, 2013
These scrumptious crunchy tacos will be gobbled up quicker than you can say “hola”!
Ingredients for two people
|200 g||tofu, chopped|
|2 tsp||spice mix|
|1||garlic clove, crushed|
|3 tbs||olive oil, crushed|
|1 tin||cannelini beans, strained & rinsed|
|1 bunch||radish, finely sliced|
|1||tomato, finely diced|
|1/2||red onion, finely diced|
|1/4 cup||coriander, chopped|
|1||lime, zested & juiced|
|60 g||mixed salad|
For the tacos
Heat an oven to 50C. Wrap the tacos in foil and allow to gently warm as you prepare everything.
For the tofu
Cut the tofu into bit size pieces, place in a mixing bowl and add the spice mix, olive oil, and garlic. Mix so that the tofu is well coated and leave aside to marinate.
For the crunchy salsa
Combine the cannellini beans, radishes, tomato, red onion, coriander and the lime zest into a salad bowl and toss.
For the tofu
Heat some olive oil in a pan to medium-high temperature. Add the tofu and cook for about 4 minutes stirring occasionally until the tofu is warmed through.
Place a good handful of the salsa in the middle of burrito, add the tofu and dress with a good squeeze of lime juice, serve with a side of mixed salad. Don’t be afraid to get messy and enjoy!
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