Shortcut Tamarind Tofu Tacos
with Creamy Slaw & Spring Onion
Slathered in a tamarind honey-soy glaze, the stickiest tofu awaits you. Once cooked and coated, flake it to serve in these soft tortillas, then pile them high with a creamy slaw and spring onion. This meal will change how you eat salmon forever.
This recipe is under 650kcal per serving.
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
Firm Tofu
(Contains: Soy; May be present: Gluten, Peanuts, Sesame, Wheat.)
1
Spring Onion
6
Mini Flour Tortillas
(Contains: Soy, Gluten, Wheat; May be present: Milk, Soy.)
1 packet
Slaw Mix
Garlic
1 sachet
Tamarind Seasoning
Not included in your delivery
1 drizzle
olive oil
½ tbs
honey
1 tbs
soy sauce
(Contains: Soy; May be present: Gluten.)
½ tbs
vinegar (white wine or rice wine)
2 tbs
Mayonnaise
(Contains: Eggs;)
Utensils
Cooking Steps
• Finely chop garlic. Thinly slice spring onion. • Cut plain tofu (see ingredients) into 2cm chunks. • In a small bowl, combine tamarind seasoning, the garlic, honey, soy sauce and vinegar.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When the oil is hot, cook tofu, turning occasionally, 4-5 minutes. • Add honey-soy glaze and cook, turning to coat, until fragrant, 1 minute.
• In a large bowl, combine slaw mix, the mayonnaise and a drizzle of olive oil. Season to taste. • Microwave mini flour tortillas on a microwave-safe plate in 10 second bursts until warmed through.
• Build tacos by filling with some creamy slaw and tamarind tofu. • Spoon over any remaining glaze from the pan. Garnish with spring onion to serve. Enjoy!
