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Tex Mex and Maple Crispy Tofu Tacos

30 min. | 824 kcal | easy |
Spicy, Family, Healthy, Vegetarian, Favorite
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1. Cook the quinoa Bring a pot of water with the broth cube to a boil. Cook the quinoa for 10-12 minutes until tender. Drain.
2. Setup Cut the pepper into thin strips. Break the tofu into pieces. Chop the cilantro. Zest the lime.
3. Cook the tofu Heat a generous drizzle of oil in a pan over medium-high heat. Cook the tofu and Tex Mex spices for 5-7 minutes until crispy. Add salt and pepper. Add the maple syrup and cook for 1-2 minutes. Remove from the pan.
4. Make the salad Toss the cabbage with the cilantro, bell pepper, a drizzle of oil, 1-2 tbsp. of cider vinegar, 1 tbsp of sugar, salt and pepper.
5. Mix the mayo Mix the mayonnaise with the zest and juice of half a lime.
6. Plate your dish Heat the tortillas to taste. Garnish the tortillas with the quinoa, coleslaw, tofu and mayonnaise. Add lime juice to taste. Bon appétit!
300 g Tofu
80 ml White Quinoa
6 unit Wheat tortilla 6in
100 g Red Cabbage
1 unit Yellow Bell Pepper(s)
1 unit Cilantro
1 unit Maple Syrup
15 ml Tex-Mex Mix
90 ml Sauce Mix(mayonnaise,sriracha)
1 unit Lime
1 unit Vegetable Broth Cube(s)
What you need bowls, pan, pot, strainer
824 kcal
% daily value
% daily value
carbohydrate 84g
fat 44g
cholesterol 16mg
fiber 7g
protein 26g
saturated 7g
sodium 721mg
sugar 2g
trans 0g