Grated Tofu Tortillas with Avocado Cream by @healthyalie

Name: Grated Tofu Tortillas with Avocado Cream
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 200 g Yucatan Tofu pre-marinated with smoky, slightly spicy flavors; 15 ml Olive Oil a drizzle; 1 Avocado ripe; 30 ml Plant-based Yogurt thick; 2.5 ml Salt; 1.3 ml Garlic Powder; 8 g Parsley chopped, amount not given; 30 ml Lime Juice juice of one lime; 4 Tortillas amount not given; 120 ml Tomato Salsa for serving, amount not given; 60 ml Red Onion Pickles for serving, amount not given

25 min

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

Preheat
Preheat the oven to 190°C / 375°F and line a baking sheet.
Grate
- Yucatan marinated tofu
Grate the 200 g Yucatan marinated tofu using a box grater.
Toss
- Yucatan marinated tofu
- olive oil
Toss the grated tofu with 1 tbsp olive oil on the baking sheet.
Bake
- Yucatan marinated tofu
Bake the tofu for 8 minutes at 190°C / 375°F.
Stir
- Yucatan marinated tofu
Stir the tofu and bake for 7 more minutes until browned and crisp at the edges.
Mash
- ripe avocado
Mash 1 ripe avocado in a mixing bowl until mostly smooth.
Mix
- thick plant-based yogurt
- salt
- Parsley
Mix in the plant-based yogurt, salt, garlic powder, parsley, and lime juice to make avocado cream.
Spread
- flour tortillas
- thick plant-based yogurt
- ripe avocado
Spread the avocado cream over the 4 flour tortillas.
Top
- Yucatan marinated tofu
- tomato salsa
- pickled red onions
Top each tortilla with crispy tofu, tomato salsa, and pickled red onions.

Grated Tofu Tortillas with Avocado Cream by @healthyalie

25 min

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

Step 1/9
Preheat the oven to 190°C / 375°F and line a baking sheet.
🍳baking sheet
Step 2/9
Grate the 200 g Yucatan marinated tofu using a box grater.
🫘Yucatan marinated tofu
🧀box grater
🪵cutting board
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
Step 4/9
Bake the tofu for 8 minutes at 190°C / 375°F.
🫘Yucatan marinated tofu
🍳baking sheet
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
Step 6/9
Mash 1 ripe avocado in a mixing bowl until mostly smooth.
🥑ripe avocado
🥣mixing bowl
🍴fork
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
Step 8/9
Spread the avocado cream over the 4 flour tortillas.
🌾flour tortillas
🥣thick plant-based yogurt
🥑ripe avocado
🥄spatula
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

Notes

Yucatan tofu (pre-marinated with smoky, slightly spicy flavors), Olive oil (a drizzle), Avocado (ripe), Plant-based yogurt (thick), Parsley (chopped, amount not given), Lime juice (juice of one lime), Tortillas (amount not given), Tomato salsa (for serving, amount not given), Red onion pickles (for serving, amount not given)

Allergens

to inform

Dietetics

Dietary regimen

Vegetarian, Egg-Free, Plant-based

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 Of Dish

Main Course

Occasions

Lunch, Dinner, Weeknight

Origin

Source

Platform

instagram

Original Creator

@healthyalie

Origin

Cuisine

Mexican

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)

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

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

Step 1/9

Step 2/9

Step 3/9

Step 4/9

Step 5/9

Step 6/9

Step 7/9

Step 8/9

Step 9/9

Composition

Preparation

Type

Origin

Various