Asian Plant-Based Crumbed Chick'n & Tofu Tacos

Name: Asian Plant-Based Crumbed Chick'n & Tofu Tacos with Creamy Slaw & Crispy Shallots
Total time: 15 min
Yield: 2
Cuisine: Thai
Ingredients: 1 Celery; 1 packet Slaw Mix; 6 Mini Flour Tortillas; 1 sachet Crispy Shallots; 1 packet Sweet Chilli Sauce; 300 g Plant-Based Crumbed Chicken; 1 packet Plant-Based Mayonnaise; 1 Cucumber; 1 Japanese Tofu; 1 drizzle olive oil

with Creamy Slaw & Crispy Shallots

4.6

(17)

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This crowd-pleasing recipe comes together in four simple steps, with minimal hands-on time. While the juicy plant-based crumbed Chick'n 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 a drizzle of sweet chilli sauce, plus a sprinkle of crispy shallots for extra crunch.

Tags:

Plant Based

Allergens:

Gluten

•Soy

•Wheat

The quantities provided above are averages only.

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

Preparation Time15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1

Celery

1 packet

Slaw Mix

6

Mini Flour Tortillas

(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)

1 sachet

Crispy Shallots

1 packet

Sweet Chilli Sauce

300 g

Plant-Based Crumbed Chicken

(Contains: Gluten, Soy, Wheat;)

1 packet

Plant-Based Mayonnaise

1

Cucumber

1

Japanese Tofu

(Contains: Gluten, Soy, Wheat; May be present: Peanuts, Sesame.)

Not included in your delivery

1 drizzle

olive oil

Nutritional Values

Energy (kJ)5518 kJ

Calories1319 kcal

Fat55.9 g

of which saturates11.4 g

Carbohydrate135.7 g

of which sugars27.1 g

Dietary Fibre25.3 g

Protein85.4 g

Sodium2618 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 celery.
• 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

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook plant-based crumbed chicken until just browned, 2-3 minutes 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 celery, slaw mix, plant-based mayonnaise, a splash of pickling liquid and a drizzle of olive oil. Toss to coat. Season to taste.
• Microwave mini flour tortillas on a 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.
• Drizzle over sweet chilli sauce. Sprinkle with crispy shallots to serve. Enjoy!