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Mexican-style Tofu Skewers

Mexican-style Tofu Skewers

Mexican-style Tofu Skewers

with chips and sweetcorn salad

Get 50% off your first box!

A recipe conveniently customised just to your liking.

Tags:

Protein Rich

•Veggie

•Calorie Smart

•Family Friendly

Allergens:

Soya

•Mustard

•Egg

The quantities provided above are averages only.

Total35 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

180 grams

Tofu

(Contains: Soya)

2 sachet(s)

Mexican Style Spice Mix

120 grams

Salad Leaves

1 pack(s)

Sweetcorn

1 sachet(s)

Honey Mustard Dressing

(Contains: Mustard)

4 unit(s)

Bamboo Skewers

600 grams

Potatoes

1 unit(s)

Tomato

2 sachet(s)

Mayo

(Contains: Mustard, Egg)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

Nutrition Values

Energy (kJ)2486 kJ

Energy (kcal)594 kcal

Fat21.1 g

of which saturates3.7 g

Carbohydrate77.6 g

of which sugars13.1 g

Dietary Fiber10.8 g

Protein22.9 g

Salt1.9 g

Potassium1123.5 mg

Calcium235.6 mg

Iron0.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Sieve

•Baking Sheet with Baking Paper

Cooking Steps

Cook the Chips

1

Preheat your oven to 240°C/220°C fan/gas mark 9.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm chips (peeling optional).
Pop the chips onto a large (lined) baking tray.
Drizzle with oil, season well with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn the tray halfway through.

TIP: Use two baking trays if necessary.

Skewer the Tofu

2

Chop the tofu into 2cm cubes.
In a bowl, toss the tomato and tofu with Mexican spice, salt, pepper and a drizzle of oil.
Thread tofu and tomato onto the skewers (2 per person—find them loose in your box), alternating between the two.
Transfer to another lined baking tray.
Cook on the middle shelf, 12-15 mins.

Prep the Veg

3

Trim the salad leaves and roughly chop. Chop the tomato into 2cm chunks.
Drain the sweetcorn in a sieve.
Place a pan over medium heat (without oil).
Add the corn and cook until charred, 5-6 mins. Allow to cool once cooked.
Just before serving, toss the sweetcorn and salad leaves with honey mustard dressing.

Finish and Serve

4

Divide the Mexican-spiced tofu between plates.
Serve tossed salad and chips alongside.
To finish, drizzle the mayo over the skewers.

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