Protein Boost | Tofu, Black Bean & Mushroom Tacos
with Cucumber-Apple Salsa & Spiced Sour Cream
Cooking time
10 minutes
Servings
2/4
Calories
900 /serving
Power up on proteins! Add tofu to your meal with our Protein Boost option. Get to the taco on time! These vegetarian delights don’t take long to make and they’re sure not short on tempting textures. Create a fulfilling filling by contrasting the smoothness of sautéed sliced mushrooms with dark, nibbly, garlicky black beans. Those warm tortillas can barely wait to get a layer of Mexican-spiced sour cream, along with a lift from a fresh-made salsa that tosses crunchy cucumbers and crisp apples with cider vinegar.
We will send you:
- 15ml Minced garlic
- 2 Cucumbers
- 57g Diced apples
- 225g Sliced mushrooms
- 540ml Black beans (canned)
- 30ml Apple cider vinegar
- 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:
2 Large pans
Strainer
Oil
Salt & pepper (S&P)
Microwave
Total Fat
34 g
Saturated Fat
8 g
Sodium
1340 mg
Total Carb
105 g
Sugars
13 g
Protein
56 g
Fibre
26 g
Preparation
Cook the mushrooms & black beans
Drain and rinse the black beans. In a large pan, heat a drizzle of oil on medium-high. Add the mushrooms and sauté, 3 to 4 min., until nicely browned. Add the garlic, black beans, ⅔ of the spices and S&P. Sauté, 2 to 3 min., until combined and warmed through.
Cook the tofu
Meanwhile, pat the tofu dry with paper towel; cut into medium cubes. In a second 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 salsa
Meanwhile, halve the cucumbers lengthwise; thinly slice crosswise. In a large bowl, combine the cucumbers, apples, vinegar, a drizzle of oil and S&P.
Make the spiced sour cream
In a small bowl, combine the sour cream, 1 tsp water (double for 4 portions), the remaining spices and S&P.
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 spiced sour cream. Top with the tofu, mushrooms, black beans and a spoonful of the salsa. Serve the remaining salsa on the side. Bon appétit!
