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Tex-Mex Tofu Tacos
with Avocado Crema and Cheddar Cheese
Veggie taco Tuesday? Yes, please! Our protein-packed veggie tacos are loaded with crumbled tofu and tossed in Tex-Mex paste. Juicy tomatoes, velvety avocado crema and salty cheddar cheese complete the tortillas for a taco night you won't soon forget!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Tofu
(Contains Soy)
6 unit(s)
Flour Tortillas
(Contains Sulphites, Wheat)
3 tbsp
Guacamole
1 tbsp
Enchilada Spice Blend
(Contains Sulphites)
1 unit(s)
Tomato
1 unit(s)
Lime
½ cup
Cheddar Cheese, shredded
(Contains Milk)
28 g
Spring Mix
1 tbsp
Ginger-Garlic Puree
(Contains Mustard)
3 tbsp
Sour Cream
(Contains Milk)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Pat tofu dry with paper towels.Crumble into pea-sized pieces into a medium bowl.Season with Tex-Mex paste, Enchilada Spice Blend, salt and pepper, then toss to coat.
Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook, stirring often, until golden-brown all over, 7-10 min.Season with 1/4 tsp (1/2 tsp) salt. Remove from heat.
Meanwhile, zest, then juice lime.Cut tomato into 1/4-inch pieces.Combine guacamole, sour cream, 1/2 tbsp (1 tbsp) lime juice and lime zest in a small bowl. Set aside.
Add 1/2 tbsp (1 tbsp) lime juice, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. Add spring mix and tomatoes, then toss to combine. Set aside.
Wrap tortillas in paper towels. Microwave until warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm tortillas!)
Divide Tex-Mex tofu between tortillas. Sprinkle with cheese. Dollop avocado crema over top.Top with some salad.
