HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSmokey Mexican Tofu Jumble (v)
Smokey Mexican Tofu Jumble (v)

Smokey Mexican Tofu Jumble (v)

with Charred Sweetcorn and Roasted Sweet Potato

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We love a good Tofu with Corn and Sweet Potato and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Tags:Under 550 caloriesLow Sat Fat

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Baby Gem Lettuce

2 pot(s)

Hot Habanero Salsa

2 unit(s)

Vine Tomatoes

1 unit(s)


1 block(s)

Smoked Tofu


1 bunch(es)


1 pack(s)


1 pot(s)

Mexican Spice

1 pack(s)

Diced Sweet Potato

1 unit(s)

Red Onion

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1766 kJ
Energy (kcal)422 kcal
Fat13.0 g
of which saturates2.0 g
Carbohydrate53 g
of which sugars22.0 g
Protein22 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Pop the sweet potato on a baking tray and drizzle on a splash of oil. Season with salt, pepper and half the Mexican spice. Rub the flavourings all over and roast on the top shelf of the oven until soft and golden, 15-20 mins. Turn halfway through cooking. Drain and rinse the sweetcorn using a sieve and pat dry with kitchen paper.


Halve, peel and thinly slice the red onion. Drain the smoked tofu, pat dry with kitchen paper. Chop into 1cm chunks. Keep to one side. Chop the tomatoes into small chunks and pop into a bowl. Season with a pinch of salt and grate in the zest of the lime. Roughly chop the coriander (stalks and all) and add half to the bowl with the tomatoes. Stir to combine and set to one side.


Pop a large frying pan over high heat (no oil). Pop the sweetcorn into the pan with a large pinch of salt. Cook, stirring frequently, for 3-4 mins until slightly charred and starting to pop. Tip into a new, empty bowl and set aside. Wipe out the pan. Heat a splash of oil in your now empty frying pan over medium-high heat. When hot, add the tofu and cook, stirring frequently until starting to colour, 3-5 mins.


Once the tofu has coloured, add the red onion and remaining Mexican spice, stir and cook until the onion is soft, 5-6 mins. Season with salt and pepper and remove from the heat. Meanwhile, trim the root from the baby gem lettuce then separate the leaves. Chop the lime into wedges. Have a quick tidy up while you have time.


When the sweet potato is ready, add it to the frying pan along with the sweetcorn and mix into the tofu and onion. Return to a medium heat stirring carefully until everything is piping hot, 2-3 mins. Remove from the heat and stir through the chopped tomato, juices and all!


Divide the lettuce leaves between your plates, arranging them in a single layer. Spoon the jumble on top of your lettuce and finish with a sprinkling of the remaining coriander. Drizzle the habanero salsa over the top and serve the lime wedges alongside. Enjoy!