Protein Boost | Vegan Tofu, Black Bean & Cauliflower Tacos
with Avocado ‘Crema’
Cooking time
20 minutes
Servings
2/4
Calories
1040 /serving
A good taco filling should have three key qualities: it fills you up, it punches with flavour and it's easy to make. Here, riced cauliflower and black beans have heartiness and tastiness covered, and the only thing that needs chopping is the fresh tomato topping.
We will send you:
- 1 Block of tofu (non-GMO)
- 50g Diced onions
- 1 Tomato
- 200g Cauliflower ‘rice’ (chopped cauliflower)
- 398ml Black beans (canned)
- 30ml Vegan mayonnaise
- 57g Avocado purée
- 30ml Tomato paste
- 6 Wheat flour tortillas
- 11g Mexican Moments spices (chili powder, sugar, garlic, paprika, tapioca starch, coriander seeds, salt, black pepper, cumin, onion, oregano, citric acid, cellulose, lime oil)
- 30ml Lime juice
Contains: Soy • Sulphites • Wheat
You will need:
Medium pan
Microwave
Oil
Salt & pepper (S&P)
Strainer
Total Fat
43 g
Saturated Fat
6 g
Sodium
1270 mg
Total Carb
104 g
Sugars
10 g
Protein
52 g
Fibre
24 g
Preparation
Start the filling
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the cauliflower rice and sauté, 4 to 5 min., until partially cooked; season with S&P.
Mise en place
- Meanwhile, medium-dice the tomato.
- Drain and rinse the black beans.
- In a medium bowl, combine the tomato, ½ the lime juice, a drizzle of oil and S&P.
- In a small bowl, make the avocado 'crema' by combining the mayo, avocado purée and S&P.
Finish the filling
- To the pan, add the black beans, tomato paste, spices, 2 tbsp water (double for 4 portions) and the remaining lime juice.
- Cook, stirring often, 2 to 3 min., until combined and warmed through.
Warm the tortillas
- Wrap the tortillas in a slightly dampened paper towel.
- On a plate, microwave, in 10 sec. increments, until warm.
Plate your dish
- Divide the tortillas between your plates.
- Spread with the avocado 'crema'.
- Top with the filling.
- Garnish with the tomato. Bon appétit!
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