Informations supplémentaires
30 min.
|
590 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 400°F. Thinly slice the onion and the bell pepper into strips. Thinly slice the tofu. Zest the lime. Grate the cabbage.
2. Cook the tofu
Warm up a drizzle of vegetable oil in a pan over medium-high heat. Cook the onion and the pepper for 3-4 minutes. Add the tofu slices and the spices to taste. Mix and cook for 3-4 minutes or until browned. Add more oil, if needed. Add salt and pepper.
3. Make the salad
Meanwhile, mix the cabbage with the pumpkin seeds. In another bowl, whisk the lime zest with the juice of half a lime, a generous drizzle of olive oil, a pinch of sugar, salt and pepper. Add the dressing to the coleslaw. In another bowl, mix the mayonnaise with the salsa.
4. Plate your dish
Cut the loaves in 2 horizontally without slicing them completely. Warm up the buns in the oven for 3-4 minutes. Garnish with the salsa mayonnaise, cilantro and the tofu mixture. Serve with the coleslaw. Bon appétit!
300gTofu
1unitPepper(s)
0.5unitRed Onion(s)
10gTex-Mex Mix
60mlMayonnaise
2unitMini Baguette(s)
100gSliced green cabbage
30mlTomato Salsa
1unitCilantro
30gPumpkin Seeds
0.5unitLime
What you need
Sheet pan, Pan, Tongs, Bowls, Whisk.
590 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
48g
16%
fat
36g
55%
cholesterol
12mg
4%
fiber
7g
28%
protein
24g
saturated
6g
30%
sodium
545mg
23%
sugar
14g
trans
0g