Mexican Tofu with Black Garlic Crema
Ready in 40 minutes
• Serves 2
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, February 10, 2019.
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, February 10, 2019.
Ingredients
Rice
- 1 cup jasmine rice
- 1½ cups water
Tofu
- 1 brown onion
- 1 carrot
- 1 pack tofu
- 1 pack Mexican spice mix
- 1 can fire roasted tomatoes
Salsa
- 1 pack cherry tomatoes
- ½ telegraph cucumber
- 2 spring onions
Black Garlic Crema
- 1-2 cloves black garlic (optional
- ¼ cup sour cream
To Serve
- 2 Tbsp spicy sunflower seeds
Have Handy
- Oil
- Salt & Pepper
- Vinegar
Steps
-
Cook rice Combine rice, water and a pinch of salt in a pot and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, still covered, for 8 more minutes. Do not lift lid during cooking.
-
Prep veggies Finely dice onion, grate carrot and finely chop black garlic.
-
Cook tofu Heat a drizzle of oil in a fry-pan on medium heat and cook onion and carrot for 4-5 minutes, until softened. Crumble tofu into pan and add Mexican spices and ½ teaspoon salt, cook for about 1-2 minutes, until fragrant.
-
Simmer tofu Add canned tomatoes to pan and simmer for about 5 minutes, until thickened. Season to taste.
-
Make salsa and crema Halve cherry tomatoes, dice cucumber and thinly slice spring onions. Add to a bowl and toss with a drizzle of oil and vinegar and season to taste. In a small bowl, whisk together black garlic and sour cream.
-
Serve rice topped with tofu, salsa, black garlic crema and sunflower seeds
Nutritional Information
Energy |
2649 kj 633 kcal |
---|---|
Protein | 27.9g |
Carbohydrate | 68.2g |
Fat | 22.8g |