Tex-Mex Tofu & Roast Veggie Buddha Bowl

Name: Tex-Mex Tofu & Roast Veggie Buddha Bowl with Charred Corn & Plant-Based Mayo
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 Kumara; 1 tin Sweetcorn; 1 sachet Tex-Mex Spice Blend; 1 packet Plant-Based Mayo; 1 packet Potato; 1 Courgette; 1 packet Shredded Cabbage Mix; 400 g Firm tofu; 1 packet Mild Chipotle Sauce; Coriander; Lemon; 1 drizzle olive oil; 1 drizzle white wine vinegar

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:

Plant Based

Allergens:

Soy

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

1 sachet

Garlic & Herb Seasoning

Kumara

1 tin

Sweetcorn

1 sachet

Tex-Mex Spice Blend

1 packet

Plant-Based Mayo

1 packet

Potato

Courgette

1 packet

Shredded Cabbage Mix

400 g

Firm tofu

1 packet

Mild Chipotle Sauce

Coriander

Lemon

Not included in your delivery

1 drizzle

olive oil

1 drizzle

white wine vinegar

Nutrition Values

Calories530 kcal

Energy (kJ)2220 kJ

Fat30.8 g

of which saturates3.8 g

Carbohydrate32.5 g

of which sugars14 g

Dietary Fibre3.9 g

Protein27.1 g

Sodium1010 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

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Cut potato and kūmara into bite-sized chunks. Slice courgette into thick half-moons. • Place potato, kūmara 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 plain tofu (see ingredients) dry with paper towel. Cut tofu into 2cm chunks. • 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 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 pan from heat, then add mild chipotle sauce and a splash of water, tossing until tofu is coated.