Chipotle Tofu Taco Bowls with Smoky BBQ Mayo

Chipotle Tofu Taco Bowls with Smoky BBQ Mayo

Ready in 30 minutes • Serves 5
This dish most recently appeared in My Plant Based Bag (4 nights for 4) on Sunday, April 12, 2020.
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Ingredients

Quinoa

  • 200g quinoa

Veggies

  • 2 courgettes, thinly sliced into rounds
  • 250g frozen corn
  • 2 tsp Mexican Spices
  • 40g sunflower & pumpkin seeds

Tofu

  • 600g tofu, broken into bite sized chunks
  • Remaining Mexican spices
  • 2 Tbsp cornflour
  • 100g vegan chipotle crema

To Serve

  • 2 radishes, thinly sliced into rounds
  • 1 punnet cherry tomatoes, halved
  • 1/2 bunch coriander, leaves picked
  • 80g guacamole
  • 100g vegan smoky BBQ mayo

Steps

  1. Preheat oven to 230°C. Bring a medium pot of salted water to the boil. Cook quinoa. Cook quinoa in pot of boiling water for 20-25 minutes, until tender. Drain well and season to taste with salt and pepper.
  2. Prep & cook veggies. Prep courgettes. Toss courgettes and corn on a lined oven tray with first measure of Mexican spices, seeds and a drizzle of oil. Season with salt and pepper and roast on lower oven rack for 15-20 minutes, until golden and tender.
  3. Prep & cook tofu. In a large bowl, toss tofu with remaining Mexican spices, cornflour and 1 tsp salt. Transfer to a lined oven tray, drizzle with oil and roast on rack above veggies for 10 minutes. After 10 minutes, drizzle with chipotle crema, toss to coat and return to oven for a further 5 minutes, until tofu is sticky and golden.
  4. Prep garnishes. Prep radishes, cherry tomatoes and coriander.
  5. Serve quinoa topped with veggies, tofu, tomatoes, radishes and guacamole. Drizzle with smoky BBQ mayo and garnish with coriander.

Nutritional Information

Energy 2359 kj
564 kcal
Protein 24.4g
Carbohydrate 45.8g
Fat 27.5g