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Mexican Recipes
Spicy Tofu Tacos

Spicy Tofu Tacos

with Mango Mayonnaise & Crunchy Slaw

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3.5 / 4 Ratingout of 110 ratings
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Few things look as colourful as these tacos – with crispy tofu inside no less! The real star of this dish is the mayonnaise from Roza’s. There’s a hint of sweet mango amidst the expected tang of mayonnaise we all know and love. Douse these tacos in a good squeeze of lime and you’ll be in for a sweet ride.

Allergens:GlutenSoyaEgg
Preparation Time20 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 cup

red cabbage

½

lime

1 block

spicy tofu

(ContainsGluten, SoyaMay be presentPeanuts, Sesame)

4

mini tortillas

(ContainsGluten)

½ bunch

coriander

1 tub

mango mayonnaise

(ContainsEgg)

1

long red chilli

Not included in your delivery

1 tbs

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2840 kJ
Fat43.9 g
of which saturates5.9 g
Carbohydrate40.5 g
of which sugars7.5 g
Protein27.6 g
Sodium629 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Large Bowl
Pan
Instructionsarrow up iconarrow up icon
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Prepare the red cabbage
Prepare the red cabbage
1

To prepare the ingredients, finely slice the red cabbage and measure out the required amount. Juice the lime, cut the spicy tofu into thick slices, slice the avocado, pick the coriander leaves, and finely slice the long red chilli.

2

Combine the red cabbage, half of the olive oil and the lime juice in a large bowl. Season with salt and pepper and set aside.

Cook the tofu
Cook the tofu
3

Lightly grease a medium frying pan with the remaining olive oil and heat over a medium-high heat. Add the spicy tofu and cook, stirring, for 1-2 minutes, or until golden.

4

Meanwhile, heat the mini tortillas in a microwave or sandwich press (if using the microwave, place tortillas on a plate first).

Top the tacos
Top the tacos
5

To serve, divide the tortillas between plates. Top with the avocado, cabbage mixture, tofu, coriander, mango mayonnaise and fresh long red chilli.