Deconstructed Tofu Tacos with Jalapeno Hummus
Prep
15 min
Cook
15 min
Serves
4
Prep
15 min
Cook
15 min
Serves
4
Golden tofu, fresh taco-style toppings and creamy jalapeño hummus come together in this colourful, flavour-packed bowl. A vibrant twist on taco night, it’s fresh, satisfying and perfect when you’re craving something wholesome with a spicy kick.
Ingredients
Lime jalapeño hummus
- 200g LISA’S Jalapeno Hummus with Lime
Tofu bites
- 400g firm tofu, pressed and cubed 1.5cm
- 1 tbsp Mexican spice mix (1 tsp ground cumin, 1 tsp smoked paprika, ½ tsp chilli powder, 1 tsp dried oregano)
- 1 tbsp olive oil
Avocado salsa
- 1 avocado
- ¼ red onion
- ½–1 red chilli
- Small handful coriander
- 1 lime
- ¼ cup pineapple, diced 0.5cm
- 50g natural corn or tortilla chips
Nutrition per serving
1670 kJ
energy kj
17 g
protein
5 g
saturated fat
11 g
dietary fibre
16 g
carbohydrate
3 g
sugars
363 mg
sodium
Method
1. Toss the tofu, Mexican spice mix and olive oil together in a medium bowl until the tofu is coated.
2. Heat a medium frying pan over medium heat. Add the tofu and cook until crispy and lightly golden.
3. While the tofu cooks, make the salsa. Dice the avocado, finely dice the onion, finely slice the chilli and roughly chop the coriander. Add to a small bowl with the lime zest, lime juice and the diced pineapple. Toss together and season to taste.
4. To serve, spoon LISA’S Jalapeno Hummus onto each plate and spread it into a generous circle with the back of a spoon. Pile on the tofu, spoon over the salsa and crumble the corn or tortilla chips on top.
Lime jalapeño hummus
- 200g LISA’S Jalapeno Hummus with Lime
Tofu bites
- 400g firm tofu, pressed and cubed 1.5cm
- 1 tbsp Mexican spice mix (1 tsp ground cumin, 1 tsp smoked paprika, ½ tsp chilli powder, 1 tsp dried oregano)
- 1 tbsp olive oil
Avocado salsa
- 1 avocado
- ¼ red onion
- ½–1 red chilli
- Small handful coriander
- 1 lime
- ¼ cup pineapple, diced 0.5cm
- 50g natural corn or tortilla chips
Nutrition per serving
1670 kJ
energy kj
17 g
protein
5 g
saturated fat
11 g
dietary fibre
16 g
carbohydrate
3 g
sugars
363 mg
sodium
1. Toss the tofu, Mexican spice mix and olive oil together in a medium bowl until the tofu is coated.
2. Heat a medium frying pan over medium heat. Add the tofu and cook until crispy and lightly golden.
3. While the tofu cooks, make the salsa. Dice the avocado, finely dice the onion, finely slice the chilli and roughly chop the coriander. Add to a small bowl with the lime zest, lime juice and the diced pineapple. Toss together and season to taste.
4. To serve, spoon LISA’S Jalapeno Hummus onto each plate and spread it into a generous circle with the back of a spoon. Pile on the tofu, spoon over the salsa and crumble the corn or tortilla chips on top.