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Mexican-Style Tofu & Charred Corn Tacos

Mexican-Style Tofu & Charred Corn Tacos

with Smokey Aioli

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Get ready to spice up your tofu tonight. We reckon it's the key to a tasty taco. Well, that and the little kernels of juicy charred corn, slaw and the punchy smokey aioli. This dish is likely to get everyone on the tofu taco train!

Allergens:SoyGlutenEggs

Always refer to the product label for the most accurate ingredient and allergen information.

Prep Time25 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ tin

sweetcorn

1 block

firm tofu

(ContainsSoyMay be presentEgg, Gluten, Peanuts, Tree Nuts, Sesame, Milk)

1 unit

tomato

1 sachet

Mexican Fiesta spice blend

1 tub

smokey aioli

(ContainsEggsMay be presentTree Nuts)

6 unit

mini flour tortillas

(ContainsGlutenMay be presentSesame, Soy)

1 bunch

coriander

½ unit

lime

1 bag

shredded cabbage mix

Not included in your delivery

olive oil

1.5 tbs

plain flour

(ContainsGluten)

½ tsp

salt

2 tsp

water

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3000 kJ
Fat33.1 g
of which saturates3.8 g
Carbohydrate67.4 g
of which sugars9.5 g
Protein31.2 g
Sodium1240 mg
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Medium Bowl
Medium Non-Stick Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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1

Slice the kernels off the corn cob. Roughly chop the tomato. Roughly chop the coriander. Slice the lime into wedges.

2

Heat a medium frying pan over a high heat. Add the corn kernels and cook, tossing occasionally, until golden and lightly charred, 5-6 minutes. Transfer to a bowl along with the tomato and coriander. Season with salt and pepper and toss to combine.

3

Slice the firm tofu into thin strips (6 per person). In a medium bowl, gently toss together the Mexican Fiesta spice blend, tofu and a drizzle of olive oil. TIP: Be gentle when tossing so the tofu doesn't break up!

4

Return the medium frying pan to a medium-high heat with a drizzle of olive oil. Add the spiced tofu and cook, until browned, 2 minutes each side.

5

Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 seconds bursts, or until warm.

In a medium bowl, toss together the shredded cabbage mix, smokey aioli and a squeeze of lime juice.

6

Bring everything to the table to serve. Fill each tortilla with some dressed cabbage, tofu and charred corn salsa. Serve any remaining lime wedges on the side.