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Beet Rice and Tofu Tacos

with Spicy Sweet Potatoes

  • 22 min
High in fiber
Vegetarian
Spicy
Gluten
These delicious tacos are bursting with delicious flavours. Filled with zesty garlic & lemon tofu strips, crunchy and flavourful beet rice and topped with radishes, cilantro, guac and sour cream, these tacos won't disappoint.
Beet rice and Tofu Tacos

Ingredients

1 cup(s)
Beetroot, rice
6 g
Cilantro
1 tbsp
Garlic and lemon spices
1
Garlic Clove(s)
2 oz
Guacamole
1
Lime(s)
1 tsp
Mexican Chili Spices
1 tbsp
Olive Oil (not included)
2
Radish(es)
43 ml
Sour Cream
1
Sweet Potatoe(s)
225 g
Tofu
4
Tortilla(s)
1/4 cup(s)
Water for Rice (not included)
Nutritional facts
Serving per portion
Amount / Serving
Calories
678 kcal
Total fat
27 g
Saturated Fat
6 g
Sodium
643 mg
Total Carbohydrate
81 g
Fiber
14 g
Sugar
20 g
Proteins
29 g

Instructions

Prepare ingredients
1

Prepare ingredients

Preheat oven at 400°F

Cut tofu in short strips. Chop garlic. Slice radishes. Chop cilantro. Peel and slice sweet potatoes. Juice half the lime and cut the other half into quarters.

Cook the sweet potatoes
2

Bake the sweet potatoes

Mix potato slices with 1/2 tbsp of olive oil (double for 4 ppl.) and the Mexican chili spices.

Place the potato slices on a baking sheet lined with parchment paper and bake for 15-20 min, until tender, turning halfway.

Cook the tofu
3

Cook the tofu

Heat 1/2 tbsp of olive oil (double for 4 ppl.) in a pan over medium high heat. Add tofu and fry about 5 minutes, until golden, stirring frequently. Add lemon garlic spices and mix while cooking an extra minute.

Remove from pan.

Cook beet rice
4

Cook beet rice

In the same pan over medium high heat, add 1/4 cup of water (double for 4 ppl.), garlic and the beet rice. Cook for about 3 minutes while stirring often, until all water has evaporated. Remove from heat and add lime juice. Set aside in a bowl.

Assemble the tacos
5

Assemble the tacos

Wipe out the pan and fry each tortilla over high heat about a minute a side. Check frequently not to burn them!

Garnish each tortilla with the beet rice, the tofu, the radishes, the guacamole, the sour cream and the coriander.

Serve
6

Serve

Serve the tacos with lime wedges and the sliced sweet potatotes.