Informations supplémentaires
30 min.
|
824 kcal
|
easy
|
|
Printable version
1. Cook the quinoa
Bring a pot of water with the broth cube to a boil. Cook the quinoa for 12-15 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 to taste 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 spicy 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. It is possible to leave everything in the center of the table like a salad bar and let everyone help themselves. Bon appétit!
300gTofu
80gWhite Quinoa
6unitWheat tortilla(s) 6in
100gSliced red cabbage
1unitPepper(s)
1unitCilantro
20mlMaple Syrup
8gTex-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