Tex-Mex Tofu & Roasted Veggie Buddha Bowl

$Tex-Mex Tofu & Roasted Veggie Buddha Bowl$

Tex-Mex Tofu & Roasted Veggie Buddha Bowl

Name: Tex-Mex Tofu & Roasted Veggie Buddha Bowl with Charred Corn & Plant-Based Mayo
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: olive oil; 1 potato; 1 courgette; 1 packet peeled pumpkin pieces; 1 sachet Garlic & Herb Seasoning; 1 packet firm tofu; 1 tin sweetcorn; 1 sachet Tex-Mex spice blend; ½ tbs plain flour; 1 packet BBQ sauce; drizzle white wine vinegar; 1 packet 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!

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

•Climate Superstar

Allergens:

Soy

•Gluten

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 packet

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 packet

Plant-Based Mayo

(Contains: Soy; )

Not included in your delivery

olive oil

½ tbs

plain flour

(Contains: Gluten; )

drizzle

white wine vinegar

Nutrition Values

Energy (kJ)2595 kJ

Fat27 g

of which saturates4 g

Carbohydrate60.5 g

of which sugars29.4 g

Protein28.2 g

Sodium1436 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 Tray

•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 thick 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. • 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 generous drizzle of olive oil. • Dust off any excess flour and cook tofu, tossing occasionally, until browned and warmed through, 3-5 minutes. • Remove pan from heat, then add BBQ sauce and a splash of water, tossing until coated.

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