To fu, or not to fu, that is the question: when it’s crisped by a dusting of corn flour and enfolded in smoky chipotle bean chilli and fresh salsa, the answer is obvious! Fire up your senses in mere minutes with this perfect blend of cool and warm, creamy and spicy.
Speedy Tex-Mex Tacos
Speedy Tex-Mex Tacos
with organic corn tortillas, crispy tofu & sour cream
Hands on Time: 20 - 30 minutes
Overall Time: 30 - 40 minutes
Ingredients:
- Chipotle in Adobo Sauce
- Cooked Chopped Tomatoes
- Corn
- Corn Flour
- Cucumber
- Green Leaves
- Kidney Beans
- Organic Corn Tortillas
- Sour Cream
- Spring Onion
- Tofu
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Sugar/Sweetener/Honey
SALSA LOCO
Place a pan over a high heat with a drizzle of oil. When hot, fry the Corn for 3-4 minutes until charred, shifting occasionally. On completion, transfer to a bowl and allow to cool slightly before adding in the diced Cucumber and green spring onion slices. Toss together with a drizzle of oil and some seasoning. Set aside for serving.
RUBY RED BEAN CHILLI
Place a pot over a medium heat with a drizzle of oil. When hot, fry the drained kidney beans and white spring onion slices for 3-4 minutes until heated through and softened, shifting occasionally. Stir in the cooked chopped tomatoes and the chopped chipotle chillies, reserving the adobo sauce for step 3. Allow to reduce for 3-4 minutes until thickened and fragrant, stirring occasionally. Season with salt, pepper, and a sweetener of choice to taste. Remove from the heat on completion, pop on a lid, and set aside to keep warm until serving.
Tofu TO DIE FOR
Pat the Tofu dry with some paper towel and slice horizontally into 3 slabs. Place the Corn flour in a shallow dish and gently use to coat each slab, dusting off any excess on completion. Return the pan to a medium-high heat with another drizzle of oil and some of the reserved adobo sauce to taste. When hot, fry the tofu for 3-4 minutes per side until crispy and golden all over. Remove from the pan on completion.
WARM UP YOUR TORTILLAS
Place a clean pan over a medium heat. When hot, dry toast the tortillas in batches for 30-60 seconds per side until warmed through and lightly crisped. Remove from the pan on completion. As you go, stack the heated ones on a plate under a dry dishcloth. This stops them getting cold or drying out.
Tofu TACO FIESTA!
Lay the warm tortillas out flat and pile the bean chilli in the centre. Cover in the crunchy Corn salsa and scatter over the shredded green leaves. Top with the crispy tofu and dollops of sour cream. What a vibrant veggie meal!
SALSA LOCO
Place a pan over a high heat with a drizzle of oil. When hot, fry the Corn for 4-5 minutes until charred, shifting occasionally. On completion, transfer to a bowl and allow to cool slightly before adding in the diced Cucumber and green spring onion slices. Toss together with a drizzle of oil and some seasoning. Set aside for serving.
RUBY RED BEAN CHILLI
Place a pot over a medium heat with a drizzle of oil. When hot, fry the drained kidney beans and white spring onion slices for 4-5 minutes until heated through and softened, shifting occasionally. Stir in the cooked chopped tomatoes and the chopped chipotle chillies, reserving the adobo sauce for step 3. Allow to reduce for 4-5 minutes until thickened and fragrant, stirring occasionally. Season with salt, pepper, and a sweetener of choice to taste. Remove from the heat on completion, pop on a lid, and set aside to keep warm until serving.
Tofu TO DIE FOR
Pat the Tofu dry with some paper towel and slice horizontally into 6 slabs. Place the Corn flour in a shallow dish and gently use to coat each slab, dusting off any excess on completion. Return the pan to a medium-high heat with another drizzle of oil and some of the reserved adobo sauce to taste. When hot, fry the tofu for 3-4 minutes per side until crispy and golden all over. Remove from the pan on completion.
WARM UP YOUR TORTILLAS
Place a clean pan over a medium heat. When hot, dry toast the tortillas in batches for 30-60 seconds per side until warmed through and lightly crisped. Remove from the pan on completion. As you go, stack the heated ones on a plate under a dry dishcloth. This stops them getting cold or drying out.
Tofu TACO FIESTA!
Lay the warm tortillas out flat and pile the bean chilli in the centre. Cover in the crunchy Corn salsa and scatter over the shredded green leaves. Top with the crispy tofu and dollops of sour cream. What a vibrant veggie meal!
SALSA LOCO
Place a pan over a high heat with a drizzle of oil. When hot, fry the Corn for 4-5 minutes until charred, shifting occasionally. On completion, transfer to a bowl and allow to cool slightly before adding in the diced Cucumber and green spring onion slices. Toss together with a drizzle of oil and some seasoning. Set aside for serving.
RUBY RED BEAN CHILLI
Place a pot over a medium heat with a drizzle of oil. When hot, fry the drained kidney beans and white spring onion slices for 4-5 minutes until heated through and softened, shifting occasionally. Stir in the cooked chopped tomatoes and the chopped chipotle chillies, reserving the adobo sauce for step 3. Allow to reduce for 4-5 minutes until thickened and fragrant, stirring occasionally. Season with salt, pepper, and a sweetener of choice to taste. Remove from the heat on completion, pop on a lid, and set aside to keep warm until serving.
Tofu TO DIE FOR
Pat the Tofu dry with some paper towel and slice horizontally into 6 slabs. Place the Corn flour in a shallow dish and gently use to coat each slab, dusting off any excess on completion. Return the pan to a medium-high heat with another drizzle of oil and some of the reserved adobo sauce to taste. When hot, fry the tofu for 3-4 minutes per side until crispy and golden all over. Remove from the pan on completion.
WARM UP YOUR TORTILLAS
Place a clean pan over a medium heat. When hot, dry toast the tortillas in batches for 30-60 seconds per side until warmed through and lightly crisped. Remove from the pan on completion. As you go, stack the heated ones on a plate under a dry dishcloth. This stops them getting cold or drying out.
Tofu TACO FIESTA!
Lay the warm tortillas out flat and pile the bean chilli in the centre. Cover in the crunchy Corn salsa and scatter over the shredded green leaves. Top with the crispy tofu and dollops of sour cream. What a vibrant veggie meal!
SALSA LOCO
Place a pan over a high heat with a drizzle of oil. When hot, fry the Corn for 4-5 minutes until charred, shifting occasionally. On completion, transfer to a bowl and allow to cool slightly before adding in the diced Cucumber and green spring onion slices. Toss together with a drizzle of oil and some seasoning. Set aside for serving.
RUBY RED BEAN CHILLI
Place a large pot over a medium heat with a drizzle of oil. When hot, fry the drained kidney beans and white spring onion slices for 5-6 minutes until heated through and softened, shifting occasionally. Stir in the cooked chopped tomatoes and the chopped chipotle chillies, reserving the adobo sauce for step 3. Allow to reduce for 6-8 minutes until thickened and fragrant, stirring occasionally. Season with salt, pepper, and a sweetener of choice to taste. Remove from the heat on completion, pop on a lid, and set aside to keep warm until serving.
Tofu TO DIE FOR
Pat the Tofu dry with some paper towel and slice horizontally into 12 slabs. Place the Corn flour in a shallow dish and gently use to coat each slab, dusting off any excess on completion. Return the pan to a medium-high heat with another drizzle of oil and some of the reserved adobo sauce to taste. When hot, fry the tofu for 3-4 minutes per side until crispy and golden all over. For the crispiest results, do this step in batches to avoid overcrowding the pan. Remove from the pan on completion.
WARM UP YOUR TORTILLAS
Place a clean pan over a medium heat. When hot, dry toast the tortillas in batches for 30-60 seconds per side until warmed through and lightly crisped. Remove from the pan on completion. As you go, stack the heated ones on a plate under a dry dishcloth. This stops them getting cold or drying out.
Tofu TACO FIESTA!
Lay the warm tortillas out flat and pile the bean chilli in the centre. Cover in the crunchy Corn salsa and scatter over the shredded green leaves. Top with the crispy tofu and dollops of sour cream. What a vibrant veggie meal!
Frequently Asked Questions
What is the preparation time for Speedy Tex-Mex Tacos?
The preparation time for Speedy Tex-Mex Tacos with organic corn tortillas, crispy tofu & sour cream is between 20 and 30 minutes.
What is the total time required to make Speedy Tex-Mex Tacos with organic corn tortillas, crispy tofu & sour cream?
The total time required to make Speedy Tex-Mex Tacos with organic corn tortillas, crispy tofu & sour cream is between 30 and 40 minutes.
How many servings does Speedy Tex-Mex Tacos provide?
4 servings
What are the main ingredients in Speedy Tex-Mex Tacos?
Chipotle in Adobo Sauce, Cooked Chopped Tomatoes, Corn, Corn Flour, Cucumber, Green Leaves, Kidney Beans, Organic Corn Tortillas, Sour Cream, Spring Onion, Tofu
What is the nutritional information of Speedy Tex-Mex Tacos?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Speedy Tex-Mex Tacos?
SALSA LOCO: Place a pan over a high heat with a drizzle of oil. When hot, fry the corn for 4-5 minutes until charred, shifting occasionally. On completion, transfer to a bowl and allow to cool slightly before adding in the diced cucumber and green spring onion slices. Toss together with a drizzle of oil and some seasoning. Set aside for serving. RUBY RED BEAN CHILLI: Place a pot over a medium heat with a drizzle of oil. When hot, fry the drained kidney beans and white spring onion slices for 4-5 minutes until heated through and softened, shifting occasionally. Stir in the cooked chopped tomatoes and the chopped chipotle chillies, reserving the adobo sauce for step 3. Allow to reduce for 4-5 minutes until thickened and fragrant, stirring occasionally. Season with salt, pepper, and a sweetener of choice to taste. Remove from the heat on completion, pop on a lid, and set aside to keep warm until serving. TOFU TO DIE FOR: Pat the tofu dry with some paper towel and slice horizontally into 6 slabs. Place the corn flour in a shallow dish and gently use to coat each slab, dusting off any excess on completion. Return the pan to a medium-high heat with another drizzle of oil and some of the reserved adobo sauce to taste. When hot, fry the tofu for 3-4 minutes per side until crispy and golden all over. Remove from the pan on completion. WARM UP YOUR TORTILLAS: Place a clean pan over a medium heat. When hot, dry toast the tortillas in batches for 30-60 seconds per side until warmed through and lightly crisped. Remove from the pan on completion. As you go, stack the heated ones on a plate under a dry dishcloth. This stops them getting cold or drying out. TOFU TACO FIESTA!: Lay the warm tortillas out flat and pile the bean chilli in the centre. Cover in the crunchy corn salsa and scatter over the shredded green leaves. Top with the crispy tofu and dollops of sour cream. What a vibrant veggie meal!
What should be prepared from my kitchen to make Speedy Tex-Mex Tacos?
Chipotle in Adobo Sauce, Cooked Chopped Tomatoes, Corn, Corn Flour, Cucumber, Green Leaves, Kidney Beans, Organic Corn Tortillas, Sour Cream, Spring Onion, Tofu
How many calories does Speedy Tex-Mex Tacos have?
calories
How much fat content does Speedy Tex-Mex Tacos have?
grams
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