A great vegetarian option for when you're craving Mexican, without the meat! These tofu tacos are packed full of spicy, smoky flavours - perfectly balanced by our fresh guacamole dressing.
400g can Wattie's Black Beans in Spring Water, drained
2 medium tomatoes, chopped
6 - 8 regular size soft tacos
Coleslaw :
1 cup finely shredded green cabbage
1 cup finely shredded red cabbage
2 spring onions, chopped
1 small carrot, grated
Guacamole Dressing :
1 ripe avocado, peeled and mashed
1 - 2 tsp Gregg's Crushed Chilli
1 - 2 cloves garlic or roasted garlic, crushed
¼ cup sour cream
Lime juice to taste
NUTRITION INFORMATION: Average Quantity per Serving
Serving size (Avg): 200g
Energy
1280kJ
Protein
9.0g
Fat, total
14.2g
- saturated fat
4.3g
Carbohydrate
30.1g
- sugars
5.0g
Dietary Fibre
8.3g
Sodium
380mg
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTSNUTRITION
Made with
Method
Step 1
Drain and pat the tofu dry. Crumble into small pieces.
Step 2
Heat a dash of oil in a frying pan. Add onion, and garlic and cook over a medium low heat until onion has softened. Add ground chipotle and tomato paste and continue cooking a further 30 seconds. Add crumbled tofu, drained Wattie's Black Beans and chopped tomatoes. Continue cooking until tofu and beans are hot. Season to taste.
Step 3
Coleslaw :
Step 4
Toss together green and red cabbage, spring onions and grated carrot
Step 5
Guacamole Dressing :
Step 6
Mix dressing ingredients together adding lime juice to taste.
Tips
To roast garlic, wrap a bulb of garlic in foil and roast on a tray in a 180°C (fan assisted) oven for 15-20 minutes until the garlic is soft. Cool and squeeze out the garlic paste. Roasting garlic gives a milder, sweeter taste than using raw garlic.