Grated Tofu Tortillas with Avocado Cream by @healthyalie

25 min
Easy

4 servings

🧈

200 g

Yucatan Tofu

🫒

15 ml

Olive Oil

🥑

1

Avocado

🥣

30 ml

Plant-based Yogurt

🧂

2.5 ml

Salt

🧄

1.3 ml

Garlic Powder

🌿

8 g

Parsley

🍋

30 ml

Lime Juice

🌮

4

Tortillas

🍅

120 ml

Tomato Salsa

🧅

60 ml

Red Onion Pickles

Preparation Steps

  1. Step 1/9

    Preheat the oven to 190°C / 375°F and line a baking sheet.

    🍪baking sheet

  2. Step 2/9

    Grate the 200 g Yucatan marinated tofu using a box grater.

    Yucatan marinated tofu
    🧀box grater
    🪵cutting board

  3. Step 3/9

    Toss the grated tofu with 1 tbsp olive oil on the baking sheet.

    Yucatan marinated tofu
    olive oil
    🍪baking sheet
    🥄spatula
    🥄measuring spoons

  4. Step 4/9

    Bake the tofu for 8 minutes at 190°C / 375°F.

    Yucatan marinated tofu
    🍪baking sheet

  5. Step 5/9

    Stir the tofu and bake for 7 more minutes until browned and crisp at the edges.

    Yucatan marinated tofu
    🍪baking sheet
    🥄spatula

  6. Step 6/9

    Mash 1 ripe avocado in a mixing bowl until mostly smooth.

    ripe avocado
    🥣mixing bowl
    🍴fork

  7. Step 7/9

    Mix in the plant-based yogurt, salt, garlic powder, parsley, and lime juice to make avocado cream.

    thick plant-based yogurt
    salt
    garlic powder
    fresh parsley
    lime juice
    🥣mixing bowl
    🍴fork
    🥄measuring spoons

  8. Step 8/9

    Spread the avocado cream over the 4 flour tortillas.

    flour tortillas
    thick plant-based yogurt
    ripe avocado
    🥄spatula

  9. Step 9/9

    Top each tortilla with crispy tofu, tomato salsa, and pickled red onions.

    Yucatan marinated tofu
    tomato salsa
    pickled red onions
    🥄spatula

Composition

Ingredients

Types

Oil, Seasoning, Fruit, Vegetables

Ingredients

Yucatan tofu, Olive oil, Avocado, Plant-based yogurt, Salt, Garlic powder, Parsley, Lime juice, Tortillas, Tomato salsa, Red onion pickles

Allergens

to inform

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-free, Egg-free, Plant-based, High-protein

Calories

390 kcal

Macro nutrients

Protein: 17g, Carbohydrates: 42g, Fat: 19g, Fiber: 9g, Sugars: 4g, Saturated fat: 3g

Nutritional Information

Minerals

Calcium: 220mg, Iron: 4.2mg, Potassium: 690mg, Sodium: 610mg, Magnesium: 65mg

Vitamins

Vitamin C: 18mg, Vitamin K: 28mcg, Folate: 105mcg, Vitamin E: 2.5mg

Preparation

Time Information

Preparation

10 minutes

Cooking

15 minutes

Overall

25 minutes

Difficulty

Level

Easy (1/4)

Steps

9 steps

Equipments

Utensils

box grater, baking sheet, mixing bowl, fork, spatula, knife, cutting board, measuring spoons

Appliances

oven

Type

Type

Type Of Dish

Main Course, Street Food

Occasions

Lunch, Dinner, Quick Meal, Weeknight

Origin

Source

Platform

instagram

Original Creator

@healthyalie

Origin

Cuisine

Mexican-inspired, Fusion

Geographic

Mexico, Yucatan-inspired

Various

Aspect

Texture

Crispy, Shredded, Creamy, Soft, Fresh

Flavors

Smoky, Mildly spicy, Tangy, Savory, Herby, Creamy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave avocado cream out longer than 2 hours), fridge : 3 days (Store cooked tofu separately in an airtight container,Store avocado cream in an airtight container with lime juice,Assemble tortillas just before serving), freezer : 60 days (Freeze only the cooked tofu in an airtight freezer-safe container,Do not freeze avocado cream, salsa, pickled onions, or assembled tortillas)