*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (sulphites, soya, gluten)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Drain the tofu and pat it very dry with kitchen paper
Cut the tofu into small, bite-sized pieces
2
Add the tofu to a bowl with the soy sauce, ground cumin, ground coriander, cayenne pepper (can't handle the heat? Go easy)and a drizzle of olive oil
Give everything a good mix up and set aside to marinate
3
Cut the potatoes (skins on) into chips
Add the chips to a baking tray with a generous drizzle of vegetable oil and a pinch of salt and pepper
Give everything a good mix up and put the tray in the oven for 20-25 min or until golden and crisp
4
Meanwhile, add the free from mayonnaise and the BBQ sauce to a small bowl and stir it all together – this is your BBQ mayo
5
Add the panko breadcrumbs to the bowl with the tofu and mix together until the tofu is coated in the panko – this is your spiced popcorn tofu
6
Add the spiced popcorn tofu to the tray with the chipsand cook for 10-12 min or until golden brown
7
Whilst everything is cooking, add the baby leaf salad to a bowl with the balsamic vinegar and 2 tbsp [4 tbsp]olive oil and give everything a good mix up
8
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