Find out about our qukes solanato vegetarian taco bowl quick and healthy recipe using fresh produce, click to find out more.
STEP BY STEP INSTRUCTIONS
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.
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.
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.
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.
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.
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.
TipVariation: 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.