Asian Plant-Based Crumbed Chick'n & Tofu Tacos
with Creamy Slaw & Crispy Shallots
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
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.)
Cooking Steps
• 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!
• 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.
• 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.
• 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!
