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Mexican Recipes
Mexican-Style Tofu & Charred Corn Tacos

Mexican-Style Tofu & Charred Corn Tacos

with Avocado

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3.5 / 4 Ratingout of 293 ratings
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Get ready to spice up your tofu tonight. We reckon it's the key to a tasty taco. Well that and the little kernels of juicy charred corn, creamy avocado and the punchy garlic aioli. This dish is likely to get everyone on the tofu taco train!

Allergens:GlutenSoyaEgg
Preparation Time25 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 cob

corn

1 block

spicy tofu

(ContainsGluten, SoyaMay be presentPeanuts, Sesame)

1 unit

avocado

1 unit

roma tomato

1 bag

cos lettuce

1 sachet

taco spice blend

(May be presentGluten)

1 tub

garlic aioli

(ContainsEggMay be presentTree Nuts)

6 unit

mini flour tortillas

(ContainsGluten)

Not included in your delivery

olive oil

1.5 tbs

plain flour

(ContainsGluten)

½ tsp

salt

2 tsp

water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3490 kJ
Fat49.6 g
of which saturates7.5 g
Carbohydrate62.3 g
of which sugars5.8 g
Protein30.6 g
Sodium1140 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Large Bowl
Spoon
Medium Pan
Plate
Medium Bowl
Paper Towel
Small Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
Get prepped
Get prepped
1

Slice the kernels off the corn cob. TIP: Do this in a large bowl to stop the kernels from flying everywhere. Slice the spicy tofu into 2 cm squares. Thinly slice the avocado. TIP: Slice the avocado inside the skin and then scoop out the flesh with a spoon. Dice the Roma tomato. Finely slice the cos lettuce leaves.

Char the corn
Char the corn
2

Heat a medium frying pan over a high heat (no need to add oil!). Add the corn kernels and cook, stirring occasionally, for 5-6 minutes, or until golden and lightly charred. Remove from the pan and set aside on a plate.

Coat the tofu
Coat the tofu
3

While the corn is cooking, combine the plain flour, taco spice blend and salt (use suggested amount) in a medium bowl. Add the tofu squares and toss to coat.

Fry the tofu
Fry the tofu
4

Return the medium frying pan to a medium-high heat with enough olive oil to coat the base of the pan. Once hot, add the tofu to the pan and cook for 2-3 minutes on each side, or until golden and slightly crispy. Set aside on a plate lined with a paper towel to drain any excess oil.

Heat the tortillas
Heat the tortillas
5

While the tofu is cooking, combine the garlic aioli and water (check ingredients list for the amount) in a small bowl and mix well to loosen.

Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, or until warm.

SERVE UP
SERVE UP
6

Divide the tortillas between plates and top with the lettuce, Mexican-style tofu, charred corn, avocado, diced tomato and a drizzle of garlic aioli.