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How to Make Mexican Tofu – Kashotto

avocado, couscous, canned tomatoes, canned corn, tofu, red beans, garlic

Serves 1 // 25 minutes.

Ingredients:

  • 50g couscous
  • 200g canned tomatoes
  • 30g canned corn
  • 50g red beans
  • 100g tofu
  • 50g avocado
  • 30g onions
  • 5g garlic
  • 10 ml olive oil
  • spices: chillies, salt, pepper
tofu in bowl

Directions:

  1. Couscous pour boiling water and set aside to cool.
  2. In the meantime, cut the garlic and onion finely and fry in olive oil until lightly
    browned.
  3. Add diced tofu, beans, sweetcorn and seasons.
  4. Pour over the canned tomatoes and cook until most of the water has evaporated.
  5. Mix couscous with the resulting sauce. If ready, put into a bowl.
  6. Cut the avocado into strips. Add to bowl.
Mexican tofu - Kashotto

Nutrition Facts (1 serving)

  • Kcal: 625
  • Protein: 28.78 g
  • Fats: 26.24 g
  • Carbohydrates: 73.40 g
  • Fibre: 8.13 g
  • Na: 3332.90 mg
  • K: 1063.30 mg
  • Ca: 128.20 mg
  • P: 185.50 mg
  • Mg: 120.80 mg
  • Fe: 5.44 mg
  • Zn: 2.57 mg
  • Vit A: 36.60 μg
  • Vit B1: 0.22 mg
  • Vit B2: 0.17 mg
  • Vit B6: 0.51 mg
  • Vit C: 24.70 mg

Check more of our recipes.

Mexican tofu - Kashotto
Coach Damian

Coach Damian

Damian is a head coach and founder of Cyklopedia, which was created with one goal to help everyone be faster cyclists by structured training plans, healthy recipes, and nutrition plans. Damian is racing and coaching for over 10 years, working with athletes all around the world.

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