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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R356.04
for 4 servings · R89.01 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Tomato Paste needs 40 mlChilli Tomato Paste 70 g R17.99 · whole pack (size can't be divided)R17.99
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Guacamole needs 320 gGuacamole Seasoning 40 g 40 g at R20.99 · 8.0× packsR167.92
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Cashew Nuts needs 40 gCashew Nut Chicken 400 g 400 g at R109.99 · 10% of packR11.00
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Cabbage needs 400 gChinese Cabbage 350 g 350 g at R28.99 · 1.14× packR33.13
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Corn needs 200 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 48% of packR11.56
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Danish-style Feta needs 200 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 25% of packR25.00
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Jasmine Rice needs 300 mlFully Cooked Coconut Jasmine Rice 250 g R43.99 · whole pack (size can't be divided)R43.99
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
Not in the Woolies basket — source these elsewhere:
- Pickled Jalapeño Slices
- NOMU Mexican Rub
- Non-GMO Tofu
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Mexican Tofu Feast?
The preparation time for Mexican Tofu Feast with guacamole, coriander & jalapeños is between 15 and 30 minutes.
What is the total time required to make Mexican Tofu Feast with guacamole, coriander & jalapeños?
The total time required to make Mexican Tofu Feast with guacamole, coriander & jalapeños is between 40 and 60 minutes.
How many servings does Mexican Tofu Feast provide?
4 servings
What are the main ingredients in Mexican Tofu Feast?
Cabbage, Cashew Nut, Corn, Feta, Fresh Coriander, Garlic, Guacamole, Jasmine Rice, Lemon, NOMU Mexican Rub, Non-GMO Tofu, Pickled Jalapeño Slices, Tomato Paste
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?
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. 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. 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. 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. 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!
What should be prepared from my kitchen to make Mexican Tofu Feast?
Cabbage, Cashew Nut, Corn, Feta, Fresh Coriander, Garlic, Guacamole, Jasmine Rice, Lemon, NOMU Mexican Rub, Non-GMO Tofu, Pickled Jalapeño Slices, Tomato Paste
How many calories does Mexican Tofu Feast have?
851 calories
How much fat content does Mexican Tofu Feast have?
grams