Tex-Mex Tofu & Roast Veggie Buddha Bowl
with Charred Corn & Plant-Based Mayo
There’s so much to choose from, where should we start! The veggies looks so vibrant, but the barbecue and Tex-Mex glaze on the tofu is making everyone’s mouth water. Perhaps we should begin with the refreshing charred corn slaw? There’s too much choice, so let’s have it all!
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
sweet potato
1
potato
1
capsicum
1 sachet
garlic & herb seasoning
1 packet
firm tofu
(Contains: Soy; May be present: Gluten, Peanuts, Sesame, Wheat.)
1 tin
sweetcorn
1 packet
mild chipotle sauce
(Contains: Soy;)
1 bag
shredded cabbage mix
1 packet
Plant-Based Mayonnaise
1 bag
coriander
1 sachet
Tex-Mex spice blend
(May be present: Gluten, Wheat, Soy.)
Not included in your delivery
1
olive oil
2 tsp
plain flour
(Contains: Gluten, Wheat;)
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Cut sweet potato and potato into bite-sized chunks. Slice capsicum. • Place veggies on a lined oven tray. Drizzle generously with olive oil, sprinkle with garlic & herb seasoning, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide veggies between two trays.
• Meanwhile, pat firm tofu dry with paper towel and cut into 1cm cubes. • Drain sweetcorn. • In a medium bowl, add tofu, Tex-Mex spice blend and the plain flour. Season with salt and pepper, then gently toss until well coated.
• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a second medium bowl.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• When the veggies have 5 minutes remaining, return frying pan to medium-high heat with a generous drizzle of olive oil. • Dust off any excess flour and cook tofu, tossing occasionally, until browned and warmed through, 3-5 minutes. • Remove tofu from the heat, then add mild chipotle sauce and a splash of water, tossing until coated.
• Meanwhile, to the bowl with the charred corn, add shredded cabbage mix, a good pinch of salt and sugar and a drizzle of the white wine vinegar and olive oil.
• Divide Tex-Mex tofu, roasted veggies and charred corn slaw between bowls. • Tear over coriander. Drizzle with plant-based mayonnaise to serve. Enjoy!
