Double Tex-Mex Tofu & Roast Veggie Buddha Bowl

Name: Double Tex-Mex Tofu & Roast Veggie Buddha Bowl with Charred Corn & Plant-Based Mayo
Total time: 30 min
Yield: 2
Cuisine: North American
Ingredients: 1 olive oil; white wine vinegar; 1 Potato; 1 Kumara; 1 Courgette; 1 Garlic & Herb Seasoning; 2 Plain Tofu; 1 Sweetcorn; 1 Tex-Mex Spice Blend; 1 Mild Chipotle Sauce; 1 Shredded Cabbage Mix; 1 Plant-Based Mayo

with Charred Corn & Plant-Based Mayo

Get up to $175 off

There’s so much to choose from, where should we start! The veggies looks so vibrant, but the barbecue and Tex-Mex glaze on the tofu is making everyone’s mouth water. Perhaps we should begin with the refreshing charred corn slaw? There’s too much choice, so let’s have it all!

Tags:

Over 30g protein

•Plant Based

Allergens:

Soja

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Potato

Kumara

Courgette

Garlic & Herb Seasoning

Plain Tofu

Sweetcorn

Tex-Mex Spice Blend

Mild Chipotle Sauce

Shredded Cabbage Mix

Plant-Based Mayo

Not included in your delivery

olive oil

white wine vinegar

Nutrition Values

Energy (kJ)3230 kJ

Calories772 kcal

Fat42.3 g

of which saturates5.8 g

Carbohydrate43.4 g

of which sugars16.5 g

Dietary Fibre5.3 g

Protein49.9 g

Sodium1192 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Cut potato into bite-sized chunks. Slice courgette into half-moons. • Place potato and courgette on a lined oven tray. Drizzle generously with olive oil, sprinkle with garlic & herb seasoning, season with salt and toss to coat. • Add a dash of water to the tray and roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, pat firm tofu (see ingredients) dry with paper towel and cut into 2cm cubes. Drain the sweetcorn.

• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl. TIP: Cover the pan with a lid if the corn kernels are “popping” out.

• When veggies have 5 minutes remaining, return frying pan to medium-high heat with a generous drizzle of olive oil. • When the oil is hot, cook tofu, turning occasionally, 4-5 minutes. • In the last 1 minute of cook time, add Tex-Mex spice blend and cook, turning to coat, until fragrant. • Remove tofu from the heat, then add mild chipotle sauce and a splash of water, tossing until coated. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • When veggies have 5 minutes remaining, return frying pan to medium-high heat with a generous drizzle of olive oil. • When the oil is hot, cook tofu, turning occasionally, 4-5 minutes. • In the last 1 minute of cook time, add Tex-Mex spice blend and cook, turning to coat, until fragrant. • Remove tofu from the heat, then add mild chipotle sauce and a splash of water, tossing until coated.

TIP: Cook in batches if your pan is getting crowded.

• Meanwhile, to the bowl with the corn, add shredded cabbage mix, a good pinch of salt, sugar and a drizzle of white wine vinegar and olive oil.

• Divide Tex-Mex tofu, roasted veggies, charred corn and slaw between bowls. • Drizzle with plant-based mayo. Enjoy!