The colours of this dish will be what first pulls you in, but the tasty flavours are what will make you so glad that you chose this meal! Our famous Tex-mex flavours are responsible for the immense flavours packed onto squeaky tofu and paired with some extra veggies and slaw, you have yourself a stunning buddha bowl!
This recipe is under 650kcal per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
1
sweet potato
1
potato
1
capsicum
1 sachet
garlic & herb seasoning
1 packet
firm tofu
(Contains Soy; May be present: Gluten, Peanut, Sesame, Wheat. )
1 tin
sweetcorn
1 packet
mild chipotle sauce
(Contains Soy;)
1 bag
shredded cabbage mix
1 packet
plant-based aioli
1 bag
coriander
1 sachet
Tex-Mex spice blend
1
olive oil
2 tsp
plain flour
(Contains Gluten, Wheat;)
1 drizzle
white wine vinegar
½ tsp
brown sugar
• 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. • Add a dash of water to tray and roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide 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. • In a small bowl, combine mild chipotle sauce, the brown sugar and a splash of water.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• When 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 chipotle mixture, tossing to coat.
• Meanwhile, to the bowl with the charred corn, add shredded cabbage mix, a good pinch of salt and a drizzle of white wine vinegar and olive oil.
• Divide Tex-Mex tofu, roasted veggies, charred corn and slaw between bowls. • Tear over coriander. Drizzle with plant-based aioli. Enjoy!