eCook Meal
Vegan Tofu Taco Bowls
with coriander coconut yoghurt & charred peppers
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R125.54
for 4 servings · R31.38 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Bell Peppers needs 2Green Pepper R18.99 · whole pack (size can't be divided)R18.99
-
Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Cabbage needs 400 gChinese Cabbage 350 g 350 g at R28.99 · 1.14× packR33.13
-
Tomato Paste needs 40 mlChilli Tomato Paste 70 g R17.99 · whole pack (size can't be divided)R17.99
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Lemon Juice needs 80 mlLemon Juice 500 ml 500 ml at R29.99 · 16% of packR4.80
-
Carrot needs 240 gBulk Large Carrots 3 kg 3 kg at R49.99 · 8% of packR4.00
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Coconut Yoghurt needs 200 mlFabulously Fruity Pineapple And Coconut Yoghurt Buttons 8 g R21.99 · whole pack (size can't be divided)R21.99
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
Not in the Woolies basket — source these elsewhere:
- Non-GMO Tofu
- NOMU Mexican Spice Blend
- Corn Nachos
- Colleen's Handmade Smoked Paprika Chilli Sauce
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Cabbage, Carrot, Coconut Yoghurt, Colleen's Handmade Smoked Paprika Chilli Sauce, Corn Nachos, Fresh Coriander, Garlic, 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?
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. 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! CORIANDER YOGHURT: In a small bowl, combine the yoghurt with ½ the chopped coriander, a splash of water to loosen, and seasoning. Set aside.
What should be prepared from my kitchen to make Vegan Tofu Taco Bowls?
Bell Pepper, Cabbage, Carrot, Coconut Yoghurt, Colleen's Handmade Smoked Paprika Chilli Sauce, Corn Nachos, Fresh Coriander, Garlic, 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