Recipe

QUKES® & SOLANATO® VEGETARIAN TACO BOWL

4
Serves
15MINS
Prep Time
15 MINS
Cook Time
13
Ingredients

Ingredients

  • 2 x 200g Qukes® baby cucumbers
  • 200g Sweet Solanato® Tomatoes
  • 2 corn cobs, peeled
  • 2 tbs cornflour
  • 40g sachet (2 1/2 tbs) taco or fajita seasoning
  • 400g firm tofu, drained, cut into 3cm pieces
  • 2 tbs vegetable oil
  • 4 tbs chipotle mayonaise
  • 2 cups cooked brown rice, warmed
  • 400g can black beans, drained, rinsed
  • 1 cos lettuce, chopped
  • 1 avocado, roughly mashed
  • 1/2 cup coriander leaves, corn chips and lime wedges, to serve

Method

  1. Microwave or boil the corn cobs until tender. Drain well. Preheat a barbecue or chargrill on high. Barbecue corn, turning occasionally, for 8-10 minutes or until charred. Remove to a board and slice the kernels from the corn.
  2. Meanwhile, combine the cornflour and spice on a plate. Add the tofu and turn to coat. Heat oil in a frying pan over medium-high. Cook tofu for 4 minutes, turning until golden.
  3. Spoon mayonnaise over the base of 4 serving bowls. Add rice, Qukes®, tomatoes, corn, black beans, lettuce and tofu. Top with avocado and coriander. Serve with corn chips and lime wedges.
Variation: For a beef taco bowl, replace the tofu and cornflour with 600g beef mince and 1 brown onion. Fry the onion and seasoning until soft. Add the mince and brown, add 1/4 cup water and simmer for 8 minutes until thickened.