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Smoky pop corn tofu salad, BBQ sauce and ranch dressing

Preparation time: 15 minutes

 Cooking time: 3-4 minutes

 Portion: 2-3 servings


• 1 C. tbsp vegetable oil
• 1 package 200g smoked tofu popcorn 

 BBQ Sauce

• 1/4 cup ketchup
• 1/4 cup tomato sauce
• 1 1/2 tsp. tbsp brown sugar
• 1 C. apple cider vinegar
• 1/2 tsp. molasses
• 1 1/2 tsp. 1 tsp smoked paprika
• 1/2 tsp. tsp onion powder
• 1/2 tsp. garlic powder


Ranch dressing

• 2 1/2 tsp. vegetable mayonnaise
• 2 tbsp. tbsp vegetable drink
• 1/2 tsp. tablespoon lemon juice
• 1/2 tsp. tbsp dried parsley
• 1/2 tsp. tbsp dried chives
• 1/2 tsp. garlic powder
• 1/2 tsp. tsp onion powder

• Sliced ​​lettuce, in sufficient quantity
• 1/2 cucumber, diced
• 1 tomato, diced
• 1/2 carrot, grated
• 1/4 cup corn kernels
• Hemp seeds (optional)
Chop the vegetables. Heat a large, deep frying pan over medium-high heat with oil, then add the vegetables. Brown for a few minutes. Finally add the 57vegane Mexican mince, salsa and spices, mix to integrate. Reduce heat to low and continue cooking for 5 minutes.

Meanwhile, preheat the oven to 400 F. On a 26 x 38 cm (10 x 15 in) baking sheet, spread 5 large tortillas (in a round). Add half of the grated cheese, the Mexican topping then cover with the rest of the cheese. Place the 2 small tortillas in the center then fold the sides on top.

Using cooking spray, oil the tortillas. Place a baking tray on top of the tortillas (to prevent them from burning in the oven) then bake for 20 minutes. After this time, remove the plate from the top of the tortillas then continue cooking for 5-8 minutes or until everything is golden brown and crispy.

Remove from the oven, cut into portions then serve.