Glazed Tofu Tacos and Chips
with Pineapple Salsa and Chipotle Soured Cream
Our Glazed Tofu Tacos and Chips are a delicious veggie option that make it easy to eat more veg in your diet and try something new!
The quantities provided above are averages only.
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
Potatoes
1
Pineapple Rings
1
Spring Onion
1
Lime
20
Chipotle Paste
280
Firm Tofu
(Contains Soya)
20
Cornflour
1
Smoked Paprika
75
Soured Cream
(Contains Milk)
4
Plain Taco Tortillas
(Contains Cereals containing gluten)
Not included in your delivery
¼
Salt
3
Oil for Cooking
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel). Pop them onto a large baking tray.
Drizzle with oil, 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, remove the pineapple from the tin, reserving the juice. Chop the pineapple into 1cm chunks.
Trim and thinly slice the spring onion. Cut the lime into wedges.
In a small bowl, combine the pineapple, spring onion, half the chipotle, a drizzle of olive oil, a squeeze of lime juice, and some salt and pepper. Set your pineapple salsa aside.
Drain the tofu and cut into 2cm cubes. Pat dry with kitchen paper.
In a medium bowl, combine the cornflour, smoked paprika and salt (see pantry for amount). Toss the tofu in the cornflour until completely coated.
Heat the oil for cooking (see pantry for amount) in a large frying pan on high heat.
Once hot, fry the tofu until slightly crispy, 8-10 mins. Turn frequently to ensure it doesn't burn.
Meanwhile, in a small bowl, combine the remaining chipotle and soured cream.
Once the tofu is crispy, transfer it to a plate lined with kitchen paper.
Wipe out the (now empty) frying pan and put on medium-high heat. Add the reserved pineapple juice and simmer until reduced by half, 1-2 mins.
Return the fried tofu to the pan and toss to coat until glazed.
Pop the tortillas (2 per person) onto a baking tray and into the oven to warm through, 1-2 mins.
When everything's ready, lay the tortillas on your plates and spread each with a spoonful of the chipotle soured cream.
Load up each taco with the glazed tofu and pineapple salsa - as much as you'd like.
Serve the chips and any remaining lime wedges alongside. TIP: Tacos are best enjoyed eaten by hand - get stuck in!
Enjoy!
