Mexican-Style Tofu & Charred Corn Tacos
with Smokey Aioli Slaw
Get ready to spice up your tofu tonight, cos we reckon that's the key to a tasty taco. Well, that and little kernels of juicy charred corn, fresh tomato and a smokey aioli slaw. This dish will get everyone on the tofu taco train!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 cob
corn
½ block
firm tofu
(Contains Soy; May be present: Gluten, Peanut, Sesame, Wheat. )
2 unit
tomato
1 bag
shredded cabbage mix
1 sachet
Mexican Fiesta spice blend
1 tub
smokey aioli
(Contains Egg; May be present: Milk. )
6 unit
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 bag
coriander
½ unit
lime
Not included in your delivery
olive oil
Nutritional Values
Cooking Steps
Slice the kernels off the corn cob. Roughly chop the tomato. Roughly chop the coriander. Slice the lime (see ingredients list) into wedges. Cut the firm tofu (see ingredients list) into thin strips (6 per person).
Heat a medium frying pan over a high heat. Add the corn kernels and cook, tossing occasionally, until golden and lightly charred, 5-6 minutes. TIP: Cover the pan with a lid or foil if the kernels are “popping” out. Transfer the charred corn to a small bowl and add the tomato and coriander. Season with salt and pepper and toss to combine.
SPICY! The spice blend is hot, use less if you're sensitive to heat. In a medium bowl, gently toss together the Mexican Fiesta spice blend, tofu strips and a drizzle of olive oil. TIP: Be gentle when tossing so the tofu doesn't break up!
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the spiced tofu and cook until browned all over, 2 minutes each side.
Heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 seconds bursts, until warm. In a second medium bowl, toss together the shredded cabbage mix, smokey aioli and a squeeze of lime juice.
Bring everything to the table to serve. Fill each tortilla with some dressed cabbage, tofu and charred corn salsa. Serve any remaining lime wedges on the side.