Loaded 'Ground' Tofu Tacos
with Avocado Crema and Cheddar Cheese
Veggie taco Tuesday? Yes, please! Our protein-packed veggie tacos are loaded with crumbled tofu and tossed in Mexican Seasoning. Juicy tomatoes, velvety avocado crema and salty cheddar cheese complete the tortillas for a taco night you won't soon forget!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit
Tofu
(Contains Soy)
6 unit
Flour Tortillas
(Contains Sulphites, Wheat)
3 tbsp
Guacamole
1 tbsp
Enchilada Spice Blend
(Contains Sulphites)
80 g
Tomato
1 unit
Lime
¼ cup
Cheddar Cheese, shredded
(Contains Milk)
28 g
Spring Mix
1 tbsp
Ginger-Garlic Puree
(Contains Mustard)
3 tbsp
Sour Cream
(Contains Milk)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Pat tofu dry with paper towels.Crumble tofu into pea-sized pieces into a medium bowl.Season with Tex-Mex paste, Enchilada Spice Blend, salt and pepper, then toss to coat.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then tofu. Cook, stirring often, until tofu is golden-brown all over, 7-10 min.Remove the pan from heat.
Meanwhile, zest, then juice lime.Cut tomato into 1/4-inch pieces.Combine guacamole, sour cream, 1/2 tbsp lime juice (dbl for 4 ppl) and lime zest in a small bowl. Set aside.
Add 1/2 tbsp lime juice, 1/4 tsp sugar and 1/2 tbsp oil (dbl all for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add spring mix and tomatoes, then toss to combine. Set aside.
Wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm the tortillas!)
Divide Tex-Mex tofu between tortillas. Sprinkle with cheese. Dollop avocado crema over top.Top with some salad.
