By Dr Megan Michaux

This Mexican Fiesta recipe brings all the delicious flavours of Mexican food to life while being plant-based, high in fibre, and providing a great amount of protein. Mexican favourites like guacamole, salsa, and vegan sour cream are all wrapped in a tortilla and create a delicious bite. It is great to serve as a sharing-style meal for your family and friends and is easy to prepare ahead of time. They’ll get a nutrient-dense meal, and they’ll love the variety of tastes and textures.

Ingredients:

  • 2-3 Avocados
  • 2 x red onions
  • 2 x jalapeno peppers
  • Coriander
  • 3 lemons (juice and zest)
  • 250 grams Cashew Nuts
  • 1 cup of water
  • 1 tablespoon apple cider vinegar (or regular vinegar)
  • 1 can diced Tomato
  • 350 grams EXTRA FIRM tofu
  • ¼ cup of BBQ sauce of your choice
  • 1 tablespoon of olive oil
  • 1 tablespoon of soy sauce (low sodium)
  • 1 teaspoon of paprika
  • 1 teaspoon of garlic powder
  • ½ teaspoon of cumin
  • 6 wholewheat tortillas (you could also use corn chips or taco shells)
  • Salt and pepper for seasoning

Equipment:

  • Blender

Guacamole:

  1. Dice 2 avocados into cubes.
  2. Dice half a red onion, one jalapeno, and a handful of coriander.
  3. Juice and zest one lemon.
  4. Add these all into a bowl and mash with a fork.
  5. Leave some bigger pieces of avocado if you like a chunkier guacamole.

Cashew Sour Cream:

  1. Soak the cashews in hot (not boiling) water for at least 10 minutes.
  2. Add the cashews, half a cup of water, 1 tablespoon of lemon juice, one tablespoon of apple cider vinegar, and a pinch of salt to a blender.
  3. You can add flavours you enjoy here—dill, mustard, and chilli could all work!
  4. Blend until smooth.
  5. Add more water in small increments until the texture is creamy.
  6. Keep this in the fridge until you’re ready to serve.

Tomato Salsa:

  1. Place one can of diced tomatoes, half a red onion, a handful of coriander, a tablespoon of lemon juice, and half a teaspoon of cumin in your blender.
  2. Blend until smooth.
  3. Add seasoning/spices to taste.

BBQ Tofu:

  1. Preheat the oven to 180°C. Line a baking sheet with baking paper.
  2. Drain the liquid off the tofu and grate it with a cheese grater into one bowl.
  3. In a second bowl mix the olive oil, soy sauce, paprika, garlic powder, and chilli powder.
  4. Add the grated tofu and mix gently to coat it in the spices.
  5. Spread the tofu over the baking sheet and bake for 25-30 minutes.
  6. Once the tofu is ready, mix your BBQ sauce and half a cup of water in a pan over low heat.
  7. Add the tofu to the pan and coat in the BBQ sauce.
  8. Do this just before you serve!

If you are using tortillas, warm them up in a pan before serving.

Notes:

  1. If you don’t have a blender, you can keep the salsa chunky. You could also use cashew nut butter to make the cream or buy a vegan sour cream alternative.
  2. Add chilli and jalapenos to reach your preferred spice level or leave them out.
  3. One tortilla served with tofu, cashew cream, guac, and salsa provides about 25 grams of protein and up to 12 grams of fibre!
  4. Does cooking the BBQ tofu sound like hard work? Replace it with a can of black beans to keep the protein and fibre high and the cooking simple.
  5. Add lettuce and cucumber to your tortilla for a nice crunch.
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