Protein Boost | Speedy Tofu, Black Bean & Butternut Squash Tacos
with Spicy Salsa Verde Slaw
Cooking time
10 minutes
Servings
2/4
Calories
980 /serving
Power up on proteins! Add tofu to your meal with our Protein Boost option. Find fulfillment, real fast, with a clever recipe for vegetarian tacos. And supper couldn’t be easier or quicker to prepare than when you’re working with pre-chopped ingredients. Sear the tofu to golden, and throw cubes of butternut squash into a pot with scallion and black beans, and give it all half a mash for consistency. Spicy salsa verde and cider vinegar make a piquant dressing for a cool cuke and cabbage slaw, followed by a plop of sour cream on each hefty tortilla.
We will send you:
- 150g Shredded cabbage
- 300g Diced butternut squash
- 1 Scallion
- 2 Cucumbers
- 540ml Black beans (canned)
- 30ml Apple cider vinegar
- 90ml Salsa verde
- 43ml Sour cream
- 6 Wheat flour tortillas
- 1 Block of tofu (non-GMO)
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Milk, Soy, Sulphites, Wheat
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Microwave
Large pan
Total Fat
37 g
Saturated Fat
8 g
Sodium
1690 mg
Total Carb
119 g
Sugars
22 g
Protein
56 g
Fibre
28 g
Preparation
Cook the black beans & squash
Thinly slice the scallion crosswise. Drain and rinse the black beans. In a medium pot, heat a drizzle of oil on medium-high. Add ½ the scallion and sauté, 30 sec. to 1 min., until fragrant. Add the black beans, squash, ½ cup water (double for 4 portions), the spices and S&P. Cook, partially covered, stirring occasionally, 6 to 8 min., until the liquid has reduced by about ¾. Off the heat, mash ½.
Cook the tofu
Pat the tofu dry with paper towel and cut into medium cubes; season with S&P. In a large pan, heat a drizzle of oil on medium-high. Add the tofu and cook, 2 to 3 min. per side, until golden and heated through.
Make the slaw
Meanwhile, halve the cucumbers lengthwise; thinly slice crosswise. In a large bowl, combine the vinegar, salsa verde, 1 tbsp oil (double for 4 portions) and S&P. Add the cabbage, cucumbers and ½ the remaining scallion; toss well.
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. Top with the tofu, black beans and squash, a spoonful of the slaw and the sour cream. Garnish with the remaining scallion. Serve the remaining slaw on the side. Bon appétit!
