Ingredients
- 250g silken firm tofu, drained well
- 125mL So Good Soy Milk Regular
- 1 tsp smoky paprika
- ½ tsp Dijon mustard
- 15mL lemon juice
- 400g sweet potato (skin on), cut into thin wedges
- 2 medium corn cobs
- 1 avocado, chopped
- 1 medium red capsicum, seeded and chopped
- 2 tbs chopped coriander
- 150g shredded red cabbage
- 8 small corn tortillas
Method
- Place drained tofu, So Good Soy Milk Regular, paprika, dijon and lemon juice in a food process or blender. Blend until smooth. Cover and refrigerate until needed.
- Preheat oven to 200C. Place sweet potato wedges on a lined baking tray and spray with olive oil spray. Bake for 15-20 minutes until tender and golden. Remove and keep warm.
- Heat a barbecue or char-grill plate over high heat. Cook corn cobs, turning regularly until slightly charred, then remove from heat, allow to cool for 5 minutes before slicing kernels from cobs. Set aside.
Gently combine chopped avocado with capsicum and coriander. - To serve, warm tortillas. Top with roasted red cabbage, sweet potato, avocado salsa, charred corn and a drizzle of smoky paprika aioli. Garnish with extra coriander and lime wedges if desired.
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Per Serve
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Energy (kJ)1922
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Energy (Cal)459
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Protein (g)15.6
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Fat (g)11.9
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Saturated Fat (g)1.9
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Carbohydrate (g)64.2
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Sugars (g)16.5
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Dietary Fibre (g)16.1
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Sodium (mg)89
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Potassium (mg)1216
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Iron (mg)4,5
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Calcium (mg)144