Tex-Mex Tofu & Haloumi Buddha Bowl

$Tex-Mex Tofu & Haloumi Buddha Bowl$

Tex-Mex Tofu & Haloumi Buddha Bowl

Name: Tex-Mex Tofu & Haloumi Buddha Bowl with Roast Veggies, Charred Corn & Plant-Based Mayo
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 1 olive oil; 1 potato; 1 courgette; 1 bag peeled pumpkin pieces; 1 sachet Garlic & Herb Seasoning; 1 packet firm tofu; 1 tin sweetcorn; 1 sachet Tex-Mex spice blend; 2 tsp plain flour; 1 packet BBQ sauce; 1 bag Shredded Cabbage Mix; 1 drizzle white wine vinegar; 1 packet Plant-Based Mayo; 1 bag coriander; 1 packet haloumi/grill cheese

with Roast Veggies, 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 or the tasty haloumi? There’s too much choice, so let’s have it all!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Calorie Smart

•Under 40g carbs

•Dietitian Approved

Allergens:

Soy

•Gluten

•Milk

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 Time

DifficultyEasy

Ingredients

Serving amount

potato

courgette

1 bag

peeled pumpkin pieces

1 sachet

Garlic & Herb Seasoning

1 packet

firm tofu

(Contains: Soy; May be present: Eggs, Sesame, Crustaceans. )

1 tin

sweetcorn

1 sachet

Tex-Mex spice blend

1 packet

BBQ sauce

(May be present: Eggs, Sesame, Almond, Cashew, Gluten, Fish, Milk, Soy. )

1 bag

Shredded Cabbage Mix

1 packet

Plant-Based Mayo

(Contains: Soy; )

1 bag

coriander

1 packet

haloumi/grill cheese

(Contains: Milk; )

Not included in your delivery

olive oil

2 tsp

plain flour

(Contains: Gluten; )

1 drizzle

white wine vinegar

Nutrition Values

Energy (kJ)3840 kJ

Fat49.6 g

of which saturates17.6 g

Carbohydrate62.6 g

of which sugars31.5 g

Protein50.2 g

Sodium2156 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.

Utensils

•Baking Paper

•Large Frying Pan

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Cut potato into bite-sized chunks. Slice courgette into half-moons. • Place potato, courgette and peeled pumpkin pieces 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 dry with paper towel and cut into 1cm cubes. Drain the sweetcorn. Cut haloumi into 1cm slices. • In a medium bowl, add tofu, Tex-Mex spice blend and the plain flour. Season with salt and pepper, then gently toss until well coated.

• 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 drizzle of olive oil. Cook haloumi, until golden brown, 1-2 minutes each side. Transfer to a plate and cover to keep warm. • Return frying pan to medium-high heat with a generous drizzle of olive oil. • Dust off any excess flour and cook tofu, tossing occasionally, until browned and warmed through, 3-5 minutes. • Remove tofu from the heat, then add BBQ sauce and a splash of water, tossing until coated.