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Tex Mex and Maple Crispy Tofu Tacos

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Tex Mex and Maple Crispy Tofu Tacos

with quinoa, spicy lime mayo and cabbage

Informations supplémentaires
30 min. | 824 kcal | easy | Family, Favorite, Healthy, Spicy, Vegetarian | Printable version
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!
300gTofu
80mlWhite Quinoa
6unitWheat tortilla 6in
100gRed Cabbage
1unitYellow Bell Pepper(s)
1unitCilantro
1unitMaple Syrup
15mlTex-Mex Mix
90mlSauce Mix(mayonnaise,sriracha)
1unitLime
1unitVegetable Broth Cube(s)
What you need bowls, pan, pot, strainer
824 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 84g
28%
fat 44g
68%
cholesterol 16mg
5%
fiber 7g
28%
protein 26g
saturated 7g
35%
sodium 721mg
30%
sugar 2g
trans 0g