Informations supplémentaires
35 min.
|
462 kcal
|
easy
|
|
Printable version
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!
8unitCorn Tortilla(s)
300gTofu
4unitTomatillos
1unitJalapeño(s)
2unitGarlic Clove(s)
1unitCilantro
40gFeta Cheese
2unitRadishes
2unitSour Cream
1unitLime
1unitCorn Cob(s)
40mlSpice 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