Speedy Spiced Tofu Tacos
with Lemon-Guac and Mango Mayo
The secret to a good tofu taco is getting plenty of flavour into the tofu. We’ve already taken care of that for you – so now you can get ready to assemble and enjoy! This dinner really is ready in a flash.
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 bag
shredded cabbage mix
1 packet
spicy tofu
(Contains Gluten, Soy; May be present: Peanut, Sesame. )
4 unit
mini tortillas
(Contains Gluten, Wheat, Soy; May be present: Milk, Soy. )
1 tub
mango mayonnaise
(Contains Egg; May be present: Tree Nuts. )
1 unit
long red chilli
½ unit
lemon
1 unit
avocado
Not included in your delivery
olive oil
Nutritional Values
Utensils
Instructions
Slice the lemon into wedges. Dice the avocado into 1 cm cubes. TIP: Slice the avocado into cubes while the flesh is still in the skin, then scoop the cubed flesh out with a spoon. Deseed and finely dice the long red chilli (if using). TIP: Make sure you remove the seeds and the white pith of the chilli. The pith is actually the hottest part! Leave it in if you like an extra kick. Chop the spicy tofu lengthways into 2 cm slices.
In a large bowl, combine the shredded red cabbage, 1/2 of the mango mayonnaise, a drizzle of olive oil and a pinch of salt and pepper. Squeeze over the juice from 1/2 of the lemon wedges and toss well. TIP: Add as much or as little lemon juice as you like depending on your taste preference. TIP: Squeeze the cabbage gently as you toss to break it down and make it softer to eat.
In a small bowl, mix the avocado and 1/2 of the long red chilli (if using). Add a drizzle of olive oil, squeeze over the juice from the remaining lemon wedges and mash together with a fork. TIP: Add as much or as little lemon juice as you like depending on your taste preference. Season to taste with a pinch of salt and pepper.
Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the spicy tofu and cook for 2 minutes on each side, or until golden and heated through.
While the tofu is cooking, heat the mini tortillas on a plate in the microwave or in a sandwich press for 10 seconds, or until warmed through.
Divide the mini tortillas between plates and top with the slaw, the lemon-guac and the spicy tofu. Sprinkle over the remaining long red chilli (if using) and drizzle with the remaining mango mayonnaise. TIP: Some like it hot but if you don’t, just hold back on the chilli.