Express Plant-Based Crumbed Chick'n & Tofu Tacos

Name: Express Plant-Based Crumbed Chick'n & Tofu Tacos with Creamy Slaw, Kimchi & Crispy Shallots
Total time: 15m
Yield: 2
Ingredients: 1 sachet Crispy Shallots; 1 Cucumber; 6 Mini Flour Tortillas; 300 g Plant-Based Crumbed Chicken; 1 packet Plant-Based Mayonnaise; 1 packet Slaw Mix; 1 Red Apple; 1 packet plant-based kimchi; 1 Japanese Tofu

with Creamy Slaw, Kimchi & Crispy Shallots

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Calories

:

966 kcal

Protein

:

42g protein

Difficulty

:

Easy

Allergens:

Gluten
Soy
Wheat
May contain traces of allergens
Milk
Soy
Peanuts
Sesame

This crowd-pleasing recipe comes together in four simple steps, with minimal hands-on time. While the juicy crumbed chick'n and tofu gets lovely and golden in the pan, all you have to do is toss the slaw and pop the tortillas in the microwave. Complete the dish with some kimchi and crispy shallots!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 sachet

Crispy Shallots

1

Cucumber

6

Mini Flour Tortillas

(Contains: Gluten, May contain traces of allergens, Soy, Milk, Soy, Wheat;)

300 g

Plant-Based Crumbed Chicken

(Contains: Gluten, Soy, Wheat;)

1 packet

Plant-Based Mayonnaise

1 packet

Slaw Mix

1

Red Apple

1 packet

plant-based kimchi

1

Japanese Tofu

(Contains: Gluten, May contain traces of allergens, Soy, Peanuts, Sesame, Wheat;)

Nutritional Values

Energy (kJ)4040 kJ

Calories966 kcal

Fat46.6 g

of which saturates8.5 g

Carbohydrate94.3 g

of which sugars17.3 g

Dietary Fibre18.5 g

Protein42 g

Sodium2050 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

1

• Thinly slice cucumber into half-moons.
• Thinly slice pear into wedges. Cut Japanese tofu into 2cm chunks.
• In a medium bowl, combine the vinegar and a good pinch of sugar and salt. • Add cucumber to pickling liquid. Add enough water to just cover cucumber. Set aside.

TIP: Slicing the cucumber very thinly helps it pickle faster!

2

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base.
• Cook plant-based chicken until golden and heated through, 2-3 minutes on each side. Transfer to a paper-towel lined plate.
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil.
• Cook tofu, tossing until browned, 3-4 minutes.

3

• Meanwhile, in a second medium bowl, combine pear, slaw mix, plant-based mayonnaise, a splash of pickling liquid and a drizzle of olive oil. Toss to coat. Season with salt and pepper to taste.
• Microwave mini flour tortillas on a microwave-safe plate in 10 second bursts, until warmed through.

4

• Drain pickled cucumber. Roughly chop plant-based chicken.
• Build your tacos by filling each tortilla with a helping of creamy slaw, pickled cucumber, tofu and plant-based chicken.
• Top with plant-based kimchi. Sprinkle with crispy shallots to serve. Enjoy!