It’s taco ‘o clock, Chef! Start looking forward to tasty morsels that will make anyone’s mouth water – with tastes and textures of golden fried tofu in a tangy-chilli garlic tomato sauce layered with Mexican spices, balanced with charred peppers, cabbage and a cooling coriander yoghurt. Sided with nachos.
Vegan Tofu Taco Bowls
Vegan Tofu Taco Bowls
with coriander coconut yoghurt & charred peppers
Hands on Time: 20 - 40 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Bell Pepper
- Bell Peppers
- Cabbage
- Carrot
- Coconut Yoghurt
- Colleen's Handmade Smoked Paprika Chilli Sauce
- Corn Nachos
- Fresh Coriander
- Garlic Clove
- Garlic Cloves
- Lemon Juice
- NOMU Mexican Spice Blend
- Non-GMO Tofu
- Tomato Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
CHARRED PEPPERS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the pepper strips until lightly charred, 3-4 minutes (shifting occasionally). In the final 1-2 minutes, add the sliced Cabbage. Remove from the pan and set aside.
ZESTY VEG MEDLEY
To the bowl of Cabbage and peppers, toss through the Carrot ribbons, the Lemon Juice, a drizzle of olive oil, and seasoning. Set aside.
CORIANDER YOGHURT
In a small bowl, combine the yoghurt with ½ the chopped coriander, a splash of water to loosen, and seasoning. Set aside.
CRISPY TOFU IN TOMATO
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the tofu pieces until golden and crispy, 2-3 minutes per side. Mix through the grated garlic, the Tomato Paste, and the NOMU rub, and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the chilli sauce and 50ml of water, and reduce until thickened, 3-5 minutes. Season and set aside.
NA-CHO AVERAGE NACHO!
Plate up the charred peppers and Cabbage. Finish off with the spicy tofu and any remaining pan juices. Drizzle over the coriander yoghurt and garnish with the remaining coriander. Serve the nachos on the side for scooping!
Bell Pepper - 1
Cabbage - 100g
Carrot - 120g
Lemon Juice - 20ml
Coconut Yoghurt - 50ml
Fresh Coriander - 3g
Non-GMO Tofu - 110g
Garlic Clove - 1
Tomato Paste - 10ml
NOMU Mexican Spice Blend - 10ml
Colleen's Handmade Smoked Paprika Chilli Sauce - 10ml
Corn Nachos - 80g
CHARRED PEPPERS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the pepper strips until lightly charred, 3-4 minutes (shifting occasionally). In the final 1-2 minutes, add the sliced Cabbage. Remove from the pan and set aside.
ZESTY VEG MEDLEY
To the bowl of Cabbage and peppers, toss through the Carrot ribbons, the Lemon Juice, a drizzle of olive oil, and seasoning. Set aside.
CORIANDER YOGHURT
In a small bowl, combine the yoghurt with ½ the chopped coriander, a splash of water to loosen, and seasoning. Set aside.
CRISPY TOFU IN TOMATO
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the tofu pieces until golden and crispy, 2-3 minutes per side. Mix through the grated garlic, the Tomato Paste, and the NOMU rub, and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the chilli sauce and 100ml of water, and reduce until thickened, 3-5 minutes. Season and set aside.
NA-CHO AVERAGE NACHO!
Plate up the charred peppers and Cabbage. Finish off with the spicy tofu and any remaining pan juices. Drizzle over the coriander yoghurt and garnish with the remaining coriander. Serve the nachos on the side for scooping!
Bell Pepper - 1
Cabbage - 200g
Carrot - 120g
Lemon Juice - 40ml
Coconut Yoghurt - 100ml
Fresh Coriander - 5g
Non-GMO Tofu - 220g
Garlic Clove - 1
Tomato Paste - 20ml
NOMU Mexican Spice Blend - 20ml
Colleen's Handmade Smoked Paprika Chilli Sauce - 20ml
Corn Nachos - 160g
CHARRED PEPPERS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the pepper strips until lightly charred, 4-6 minutes (shifting occasionally). In the final 1-2 minutes, add the sliced Cabbage. Remove from the pan and set aside.
ZESTY VEG MEDLEY
To the bowl of Cabbage and peppers, toss through the Carrot ribbons, the Lemon Juice, a drizzle of olive oil, and seasoning. Set aside.
CORIANDER YOGHURT
In a small bowl, combine the yoghurt with ½ the chopped coriander, a splash of water to loosen, and seasoning. Set aside.
CRISPY TOFU IN TOMATO
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the tofu pieces until golden and crispy, 2-3 minutes per side. Mix through the grated garlic, the Tomato Paste, and the NOMU rub, and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the chilli sauce and 150ml of water, and reduce until thickened, 5-8 minutes. Season and set aside.
NA-CHO AVERAGE NACHO!
Plate up the charred peppers and Cabbage. Finish off with the spicy tofu and any remaining pan juices. Drizzle over the coriander yoghurt and garnish with the remaining coriander. Serve the nachos on the side for scooping!
Bell Peppers - 2
Cabbage - 300g
Carrot - 240g
Lemon Juice - 60ml
Coconut Yoghurt - 150ml
Fresh Coriander - 8g
Non-GMO Tofu - 330g
Garlic Cloves - 2
Tomato Paste - 30ml
NOMU Mexican Spice Blend - 30ml
Colleen's Handmade Smoked Paprika Chilli Sauce - 30ml
Corn Nachos - 240g
CHARRED PEPPERS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the pepper strips until lightly charred, 4-6 minutes (shifting occasionally). In the final 1-2 minutes, add the sliced Cabbage. Remove from the pan and set aside.
ZESTY VEG MEDLEY
To the bowl of Cabbage and peppers, toss through the Carrot ribbons, the Lemon Juice, a drizzle of olive oil, and seasoning. Set aside.
CORIANDER YOGHURT
In a small bowl, combine the yoghurt with ½ the chopped coriander, a splash of water to loosen, and seasoning. Set aside.
CRISPY TOFU IN TOMATO
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the tofu pieces until golden and crispy, 2-3 minutes per side. Mix through the grated garlic, the Tomato Paste, and the NOMU rub, and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the chilli sauce and 200ml of water, and reduce until thickened, 5-8 minutes. Season and set aside.
NA-CHO AVERAGE NACHO!
Plate up the charred peppers and Cabbage. Finish off with the spicy tofu and any remaining pan juices. Drizzle over the coriander yoghurt and garnish with the remaining coriander. Serve the nachos on the side for scooping!
Bell Peppers - 2
Cabbage - 400g
Carrot - 240g
Lemon Juice - 80ml
Coconut Yoghurt - 200ml
Fresh Coriander - 10g
Non-GMO Tofu - 440g
Garlic Cloves - 2
Tomato Paste - 40ml
NOMU Mexican Spice Blend - 40ml
Colleen's Handmade Smoked Paprika Chilli Sauce - 40ml
Corn Nachos - 320g
Frequently Asked Questions
What is the preparation time for Vegan Tofu Taco Bowls?
The preparation time for Vegan Tofu Taco Bowls with coriander coconut yoghurt & charred peppers is between 20 and 40 minutes.
What is the total time required to make Vegan Tofu Taco Bowls with coriander coconut yoghurt & charred peppers?
The total time required to make Vegan Tofu Taco Bowls with coriander coconut yoghurt & charred peppers is between 30 and 50 minutes.
How many servings does Vegan Tofu Taco Bowls provide?
4 servings
What are the main ingredients in Vegan Tofu Taco Bowls?
Bell Pepper, Bell Peppers, Cabbage, Carrot, Coconut Yoghurt, Colleen's Handmade Smoked Paprika Chilli Sauce, Corn Nachos, Fresh Coriander, Garlic Clove, Garlic Cloves, Lemon Juice, NOMU Mexican Spice Blend, Non-GMO Tofu, Tomato Paste
What is the nutritional information of Vegan Tofu Taco Bowls?
Calories: 674, Carbs: 87 grams, Fat: grams, Protein: 21.6 grams, Sugar: 22.6 grams, Salt: 1196 grams
How do I prepare Vegan Tofu Taco Bowls?
CORIANDER YOGHURT: In a small bowl, combine the yoghurt with ½ the chopped coriander, a splash of water to loosen, and seasoning. Set aside. NA-CHO AVERAGE NACHO!: Plate up the charred peppers and cabbage. Finish off with the spicy tofu and any remaining pan juices. Drizzle over the coriander yoghurt and garnish with the remaining coriander. Serve the nachos on the side for scooping! CRISPY TOFU IN TOMATO: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the tofu pieces until golden and crispy, 2-3 minutes per side. Mix through the grated garlic, the tomato paste, and the NOMU rub, and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the chilli sauce and 100ml of water, and reduce until thickened, 3-5 minutes. Season and set aside. CHARRED PEPPERS: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the pepper strips until lightly charred, 3-4 minutes (shifting occasionally). In the final 1-2 minutes, add the sliced cabbage. Remove from the pan and set aside. ZESTY VEG MEDLEY: To the bowl of cabbage and peppers, toss through the carrot ribbons, the lemon juice, a drizzle of olive oil, and seasoning. Set aside.
What should be prepared from my kitchen to make Vegan Tofu Taco Bowls?
Bell Pepper, Bell Peppers, Cabbage, Carrot, Coconut Yoghurt, Colleen's Handmade Smoked Paprika Chilli Sauce, Corn Nachos, Fresh Coriander, Garlic Clove, Garlic Cloves, Lemon Juice, NOMU Mexican Spice Blend, Non-GMO Tofu, Tomato Paste
How many calories does Vegan Tofu Taco Bowls have?
674 calories
How much fat content does Vegan Tofu Taco Bowls have?
grams
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