Crispy Crumbed Tofu Tacos and Spiced Fries
with Pickled Onion, Chipotle Soured Cream and Avocado Salsa
These Crispy Crumbed Tofu Tacos and Spiced Fries are a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
1 sachet(s)
Central American Style Spice Mix
1 unit(s)
Lime
1 unit(s)
Red Onion
1 unit(s)
Avocado
125 grams
Baby Plum Tomatoes
280 grams
Firm Tofu
(Contains Soya)
50 grams
Panko Breadcrumbs
(Contains Cereals containing gluten)
1 unit(s)
Iceberg Lettuce
20 grams
Chipotle Paste
150 grams
Soured Cream
(Contains Milk)
6 unit(s)
Plain Taco Tortillas
(Contains Cereals containing gluten)
Not included in your delivery
1 tsp
Sugar for the Pickle
1 unit(s)
Egg
¼ tsp
Salt for the Breadcrumbs
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Cut the potatoes lengthways into thin 1cm slices, then cut into thin 1cm wide fries (no need to peel).
Pop the fries onto a large baking tray. Drizzle with oil, sprinkle over half the Central American style spice mix, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, halve the lime. Halve, peel and thinly slice the red onion.
Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board and cut into 1cm chunks. Quarter the baby plum tomatoes.
In a small bowl, add the red onion, the juice from half the lime, the sugar for the pickle (see pantry for amount) and a pinch of salt. Mix together and set aside.
In a medium bowl, combine the avocado, tomatoes, a drizzle of olive oil and a squeeze of lime. Season with salt and pepper, then set aside.
Drain the tofu and cut into slices (3 per person), then cut each slice in half again. Pat dry with kitchen paper and sprinkle over the remaining Central American style spice mix, pressing it in so it sticks. Season with salt and pepper.
Crack the egg (see pantry for amount) into another medium bowl and whisk.
Put the panko breadcrumbs into another medium bowl and season with the salt for the Breadcrumbs (see pantry for amount) and pepper.
Dip the tofu into the egg, then the breadcrumbs, ensuring it's completely coated. Shake off the excess and transfer to a clean plate.
Pop a large frying pan on high heat and add enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the tofu fries properly - heat for 2-3 mins before you add the tofu.
Once the oil is hot, carefully lay the tofu into the pan, reduce the heat to medium-high and fry until golden-brown, 4-6 mins each side. Adjust the heat if necessary. TIP: Fry in batches if needed, adding more oil to the pan if it's looking dry.
Transfer the tofu to a plate lined with kitchen paper.
While the tofu fries, trim the lettuce, halve lengthways, then thinly slice.
In a small bowl, combine the chipotle (use less if you'd prefer things milder) and soured cream.
When the wedges have a few mins left, pop the tortillas onto a baking tray and into the oven to warm through, 1-2 mins.
When everything's ready, transfer the tortillas to your plates. Spread over the chipotle soured cream, then top with the lettuce.
Top with the crispy tofu and pickled onion - as much as you'd like.
Serve your tacos the avocado salsa and spiced chips alongside. TIP: Tacos are best enjoyed eaten by hand - get stuck in!
Enjoy!
