What are the main ingredients in Mexican Tofu Feast?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of Mexican Tofu Feast?

Calories: 851, Carbs: 87 grams, Fat: grams, Protein: 30.4 grams, Sugar: 13.7 grams, Salt: 986 grams

How do I prepare Mexican Tofu Feast?

RICE, RICE BABY!: Rinse the rice and place in a pot over a medium-high heat. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up with a fork. PICKLE STATION: In a bowl, add the juice of 2 lemon wedges, some lemon zest, 20ml of a sweetener of choice and 30ml of water. Mix until the sweetener is fully dissolved. Add the sliced cabbage and toss until fully coated. Set aside to pickle. TOASTY NUTS: Place the cashews in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop. Return the pan to a high heat. When hot, add the corn and fry for 4-5 minutes until charred. Remove from the pan on completion. LAST STEP...: Drain and reserve the pickling liquid from the cabbage. Add the charred corn to the bowl with the pickled cabbage. Add the reserved pickling liquid to the cooked rice along with ½ the chopped coriander. Mix until combined. WOWZERS!: Bowl up a generous helping of the coriander rice. Lay over the saucy Mexican tofu and pour over any remaining sauce from the pan. Side with the guacamole, the jalapeño slices and the corn and cabbage salad. Crumble over the drained feta, sprinkle over the remaining coriander, and serve with any remaining lemon wedges. Beautiful, Chef! MEXI-TOFU: Return the pan to a medium-high heat with a drizzle of oil. When hot, add the tofu chunks and fry until browned, about 4-5 minutes, shifting occasionally. Reduce the heat and add in another drizzle of oil, the grated garlic and the Mexican rub. Fry until fragrant, about 1 minute, shifting constantly. Add in the tomato paste and fry for a further minute, until darkened in colour. Pour in 400ml of water and simmer for 4-5 minutes, until thickened and slightly reduced.

What should be prepared from my kitchen to make Mexican Tofu Feast?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Mexican Tofu Feast

Take tofu up a notch with our Mexican-inspired marinated tofu bowl served with coriander rice, guacamole, jalapeños, feta and a charred corn & pickled slaw salad. Dinner, sorted!

Mexican Tofu Feast

with guacamole, coriander & jalapeños

Hands on Time: 15 - 30 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Cabbage
Cashew Nuts
Corn
Danish-style Feta
Fresh Coriander
Garlic Clove
Garlic Cloves
Guacamole
Jasmine Rice
Lemon
Lemons
NOMU Mexican Rub
Non-GMO Tofu
Pickled Jalapeño Slices
Tomato Paste

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Serves 1

RICE, RICE BABY!
Rinse the rice and place in a pot over a medium-high heat. Submerge in 225ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up with a fork.
PICKLE STATION
In a bowl, add the juice of 1 lemon wedge, some lemon zest, 10ml of a sweetener of choice and 15ml of water. Mix until the sweetener is fully dissolved. Add the sliced cabbage and toss until fully coated. Set aside to pickle.
TOASTY NUTS
Place the cashews in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop. Return the pan to a high heat. When hot, add the corn and fry for 4-5 minutes until charred. Remove from the pan on completion.
MEXI-TOFU
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the tofu chunks and fry until browned, about 4-5 minutes, shifting occasionally. Reduce the heat and add in another drizzle of oil, the grated garlic and the Mexican rub. Fry until fragrant, about 1 minute, shifting constantly. Add in the tomato paste and fry for a further minute, until darkened in colour. Pour in 200ml of water and simmer for 3-4 minutes, until thickened and slightly reduced.
LAST STEP...
Drain and reserve the pickling liquid from the cabbage. Add the charred corn to the bowl with the pickled cabbage. Add the reserved pickling liquid to the cooked rice along with ½ the chopped coriander. Mix until combined.
WOWZERS!
Bowl up a generous helping of the coriander rice. Lay over the saucy Mexican tofu and pour over any remaining sauce from the pan. Side with the guacamole, the jalapeño slices and the corn and cabbage salad. Crumble over the drained feta, sprinkle over the remaining coriander, and serve with any remaining lemon wedges. Beautiful, Chef!

Jasmine Rice - 75ml
Lemon - 1
Cabbage - 100g
Cashew Nuts - 10g
Corn - 50g
Non-GMO Tofu - 110g
Garlic Clove - 1
NOMU Mexican Rub - 5ml
Tomato Paste - 10ml
Fresh Coriander - 4g
Guacamole - 80g
Pickled Jalapeño Slices - 20g
Danish-style Feta - 50g

Download the Recipe

Serves 2

RICE, RICE BABY!
Rinse the rice and place in a pot over a medium-high heat. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up with a fork.
PICKLE STATION
In a bowl, add the juice of 2 lemon wedges, some lemon zest, 20ml of a sweetener of choice and 30ml of water. Mix until the sweetener is fully dissolved. Add the sliced cabbage and toss until fully coated. Set aside to pickle.
TOASTY NUTS
Place the cashews in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop. Return the pan to a high heat. When hot, add the corn and fry for 4-5 minutes until charred. Remove from the pan on completion.
MEXI-TOFU
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the tofu chunks and fry until browned, about 4-5 minutes, shifting occasionally. Reduce the heat and add in another drizzle of oil, the grated garlic and the Mexican rub. Fry until fragrant, about 1 minute, shifting constantly. Add in the tomato paste and fry for a further minute, until darkened in colour. Pour in 400ml of water and simmer for 4-5 minutes, until thickened and slightly reduced.
LAST STEP...
Drain and reserve the pickling liquid from the cabbage. Add the charred corn to the bowl with the pickled cabbage. Add the reserved pickling liquid to the cooked rice along with ½ the chopped coriander. Mix until combined.
WOWZERS!
Bowl up a generous helping of the coriander rice. Lay over the saucy Mexican tofu and pour over any remaining sauce from the pan. Side with the guacamole, the jalapeño slices and the corn and cabbage salad. Crumble over the drained feta, sprinkle over the remaining coriander, and serve with any remaining lemon wedges. Beautiful, Chef!

Jasmine Rice - 150ml
Lemon - 1
Cabbage - 200g
Cashew Nuts - 20g
Corn - 100g
Non-GMO Tofu - 220g
Garlic Cloves - 2
NOMU Mexican Rub - 10ml
Tomato Paste - 20ml
Fresh Coriander - 8g
Guacamole - 160g
Pickled Jalapeño Slices - 40g
Danish-style Feta - 100g

Download the Recipe

Serves 3

RICE, RICE BABY!
Rinse the rice and place in a pot over a medium-high heat. Submerge in 600ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up with a fork.
PICKLE STATION
In a bowl, add the juice of 3 lemon wedges, some lemon zest, 30ml of a sweetener of choice and 45ml of water. Mix until the sweetener is fully dissolved. Add the sliced cabbage and toss until fully coated. Set aside to pickle.
TOASTY NUTS
Place the cashews in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop. Return the pan to a high heat. When hot, add the corn and fry for 5-6 minutes until charred. Remove from the pan on completion.
MEXI-TOFU
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the tofu chunks and fry until browned, about 5-6 minutes, shifting occasionally. Reduce the heat and add in another drizzle of oil, the grated garlic and the Mexican rub. Fry until fragrant, about 1 minute, shifting constantly. Add in the tomato paste and fry for a further minute, until darkened in colour. Pour in 600ml of water and simmer for 5-6 minutes, until thickened and slightly reduced.
LAST STEP...
Drain and reserve the pickling liquid from the cabbage. Add the charred corn to the bowl with the pickled cabbage. Add the reserved pickling liquid to the cooked rice along with ½ the chopped coriander. Mix until combined.
WOWZERS!
Bowl up a generous helping of the coriander rice. Lay over the saucy Mexican tofu and pour over any remaining sauce from the pan. Side with the guacamole, the jalapeño slices and the corn and cabbage salad. Crumble over the drained feta, sprinkle over the remaining coriander, and serve with any remaining lemon wedges. Beautiful, Chef!

Jasmine Rice - 225ml
Lemons - 2
Cabbage - 300g
Cashew Nuts - 30g
Corn - 150g
Non-GMO Tofu - 330g
Garlic Cloves - 3
NOMU Mexican Rub - 15ml
Tomato Paste - 30ml
Fresh Coriander - 12g
Guacamole - 240g
Pickled Jalapeño Slices - 60g
Danish-style Feta - 150g

Download the Recipe

Serves 4

RICE, RICE BABY!
Rinse the rice and place in a pot over a medium-high heat. Submerge in 900ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up with a fork.
PICKLE STATION
In a bowl, add the juice of 4 lemon wedges, some lemon zest, 40ml of a sweetener of choice and 60ml of water. Mix until the sweetener is fully dissolved. Add the sliced cabbage and toss until fully coated. Set aside to pickle.
TOASTY NUTS
Place the cashews in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop. Return the pan to a high heat. When hot, add the corn and fry for 6-7 minutes until charred. Remove from the pan on completion.
MEXI-TOFU
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the tofu chunks and fry until browned, about 6-7 minutes, shifting occasionally. Reduce the heat and add in another drizzle of oil, the grated garlic and the Mexican rub. Fry until fragrant, about 1 minute, shifting constantly. Add in the tomato paste and fry for a further minute, until darkened in colour. Pour in 800ml of water and simmer for 6-7 minutes, until thickened and slightly reduced.
LAST STEP...
Drain and reserve the pickling liquid from the cabbage. Add the charred corn to the bowl with the pickled cabbage. Add the reserved pickling liquid to the cooked rice along with ½ the chopped coriander. Mix until combined.
WOWZERS!
Bowl up a generous helping of the coriander rice. Lay over the saucy Mexican tofu and pour over any remaining sauce from the pan. Side with the guacamole, the jalapeño slices and the corn and cabbage salad. Crumble over the drained feta, sprinkle over the remaining coriander, and serve with any remaining lemon wedges. Beautiful, Chef!