Top of page
Previous

Tofu and Salsa Verde Tacos

35 min. | 462 kcal | easy |
Needs a blender, Vegetarian, Spicy
Subscribe now
1. Cook the tofu Preheat the oven to 425° F. In a bowl, break the tofu into pieces. Add the spice and cornstarch mixture. Season with salt and pepper and add a drizzle of olive oil. Mix well. Spread on a baking sheet and cook in the oven for 15-18 minutes.
2. Cook the vegetables Spread the tomatillos, the jalapeños and corn on a baking sheet. Put in the oven for 10-15 minutes. Remove the tomatillos and the jalapeños and let them cool for a few minutes. Return the corn and cook for another 5 minutes. Once cooked, remove the kernels from the ear with a knife.
3. Setup Chop the garlic. Separate the cilantro leaves from the stems. Slice the radishes. Cut the lime in half.
4. Make the salsa verde Remove the ends of the jalapeños. You can also remove some of the seeds if you want a milder salsa verde. In a mixer, or using an arm blender, make a puree with the tomatillos, the jalapeños (caution!spicy), the cilantro, the garlic and the lime juice. Season with salt and pepper and mix well. Children are often interested in seeing a blender in action, take the opportunity to show them the ingredients that go into the sauce, they will be curious to give it a taste.
5. Plate your dish Serve the crispy tofu in the corn tortillas. Garnish with the salsa verde, the corn, the radishes, the sour cream and the crumbled feta cheese. Bon appétit!
8 unit Corn Tortilla(s)
300 g Tofu
4 unit Tomatillos
1 unit Jalapeño(s)
2 unit Garlic Clove(s)
1 unit Cilantro
40 g Feta Cheese
2 unit Radishes
2 unit Sour Cream
1 unit Lime
1 unit Corn Cob(s)
40 ml Spice Mix(ground chipotle,cornstarch)
What you need Baking sheet, bowls, arm blender.
462 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 65g
22%
fat 15g
23%
cholesterol 18mg
6%
fiber 11g
44%
protein 23g
saturated 5g
25%
sodium 213mg
9%
sugar 8g
trans 0g