One of my best food decisions in recent times has been to start eating tofu again. It’s so fun to have a new super convenient protein option in the mix. Case in point this Mexican Tofu Magic Meal.
Just dice some extra-firm tofu into cubes – toss through a little Tajin seasoning (flavour explosion blend of dried lime juice, chilli powder and salt) and you have a seriously delicious protein .
Then the only thing to complete the meal is add some veggies and a drizzle of a tasty sauce like say sour cream.
And your magic meal is ready before you’ve even had time to think.
Yes you can eat tofu cold – and I love it like this in Summer. But you’re also welcome to warm it up in the air fryer or a frying pan.
As always see the variations below the recipe if you aren’t 100% convinced on the tofu / sour cream combo.
For more on the hormone health benefits see my podcast episode on eating well for menopause.
No cooking required! Just 4 ingredients!
Ingredients
- 200 g firm tofu (7 oz)
- 1 medium cucumber
- 2 tbsp sour cream
- tajin seasoning
Instructions
-
Dice tofu into 1cm (1/2in) cubes. Place in a bowl with a lid. Sprinkle with Tajin seasoning over the tufu cubes then pop on the lid and shake to coat the tofu in the seasoning.
- Dice or slice cumber into bite sized pieces and place in a bowl.
-
Top with the seasoned tofu mixture.
- Drizzle over sour cream. Serve with extra Tajin if you want more flavour.
Variations & Substitutions
no Tajin seasoning – you should order online (its SOO good!) or substitute any commercial seasoning like Everything Bagel Seasoning, Avo Smash Seasoning or Old Bay.
plan-B (pantry) – replace the cucumber with frozen veg like warmed frozen spinach.
different protein – boiled or poached eggs, cooked chicken, cooked sausages, cooked fresh fish, canned fish, canned chickpeas, canned black beans, cooked meatballs.
dairy-free / vegan / different sauce – the closest match is to use a dairy-free sour cream like this cashew sauce or hummus or any of those dips you get at the supermarket like hummus or eggplant dip or beet dip or make a tahini sauce with equal parts tahini, lemon juice and water or this macadamia ‘ricotta’.
frozen vegetables – frozen peas, frozen baby green beans, frozen collard frozen kale, frozen cauliflower ‘rice’, frozen broccoli are all great – just cook before using, cook in the oven on a baking sheet with parchment paper!
different fresh veg – baby spinach, salad leaves, shredded lettuce (any kind), diced tomato, diced zucchini, diced red bell peppers (capsicum), snow peas or sugarsnap peas, kale leaves.
more substantial (carb lovers) – serve with pita or wraps or corn tortillas chips or flour tortillas.
more substantial (low carb) – good with a hunk of avocado. And some roast cashews, almonds, walnuts or pine nuts.
more flavor – serve with fresh herbs like coriander (cilantro), mint or basil. Or add spices like freshly ground black pepper, furikake (Japanese rice seasoning), chilli flakes or cumin, Or add grated parmesan, roast cashews, toasted pumpkin seeds.
Waste Avoidance Strategy
super-firm tofu – will keep in an unopened packet for a few months (check use by date on packet). Opened packets can be frozen.
cucumber – use for another meal. Will keep in the fridge in a plastic bag for 2 weeks or so.
sour cream – keeps for weeks in the fridge.
tajin seasoning – keep in the pantry.
Problem Solving Guide
bland – more Tajin! Or add in a flavour bomb.
Prep Ahead
Yes! Just prepare as per the recipe. Either keep at room temperature if it’s only a few hours before serving or refrigerate if longer. Then to serve bring back to room temperature or you can eat it chilled.
