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Spiced tofu soft tacos
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1 large red onion, thinly sliced
1½ tbsp red wine vinegar
A large pinch caster sugar
225g pack The Tofoo Co Smoked Tofu, drained and sliced into 16 pieces
1½ tsp Santa Maria Taco Original Seasoning Mix
2 corn on the cob
½ tbsp olive oil
320g pack 8 corn and wheat soft tortillas
200g pack Capsicana Refried Black Beans
1 large avocado, peeled, stoned and sliced
28g pack coriander, roughly chopped
Lime wedges, to serve
1. Add the sliced red onion to a shallow bowl with the vinegar, a pinch of sugar and a pinch of salt. Set aside, stirring occasionally.
2. Add the tofu and seasoning mix to a bowl and mix to combine. Put a griddle pan over a high heat and add the corn. Griddle for 15-18 minutes, turning often, until charred, then use a sharp knife to cut the kernels from the cobs.
3. Meanwhile, heat the oil in a large frying pan over a high heat. Add the tofu and cook for 3 minutes, turning, until golden. Remove to a plate, then return the frying pan to a low heat. Warm the corn and wheat tortillas, and heat for 20 seconds on each side. Heat the black beans with a dash of water to loosen, then spread on each tortilla, top with the tofu, drained onions and the remaining ingredients. Serve with lime wedges and fold to eat.
Cook’s tip Any leftover corn and wheat tortillas will freeze well. Alternatively brush with a little oil and scatter over some zaatar or dukkah, cut into triangles or strips, then bake in a hot oven for a few minutes until crisp and golden. Delicious with dips or to go with soups or salads.
Typical values per serving:
2 of your 5 a day; source of protein.
This recipe was first published in November 2019.