Spicy Tofu Tacos with Mango Mayonnaise
The beauty of Summer in Australia lies in the accessibility and convenience of swimming all day and watching the sunset, drink in hand, small convenient snack meal in the other. Nothing fits this brief more than a taco - 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.
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
2 cup
red cabbage
½
lime
1 block
spicy tofu
(Contains: Gluten, Soy; May be present: Peanuts, Sesame.)
4
mini tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
½
avocado
1 bunch
coriander
2 tbs
mango mayonnaise
(Contains: Eggs; May be present: Tree Nuts.)
1
long red chilli
Not included in your delivery
1 tbs
olive oil
Utensils
Cooking Steps
To prepare the ingredients, finely slice the red cabbage and measure the required amount. Juice the lime. Cut the spicy tofu into thick slices. Slice the avocado and finely slice the long red chilli. Pick the coriander leaves.
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.
Heat a lightly greased medium frying pan over a medium-high heat. Add the spicy tofu and cook, stirring for 1-2 minutes, or until golden.
Meanwhile, heat the mini tortillas in a microwave or sandwich press.
Divide the tortillas between plates. Top with the avocado, cabbage mixture, tofu, coriander, mango mayonnaise and fresh long red chilli.
