Tofu tacos
- Preparation and cooking time
- Total time
- + pressing
- Easy
- Serves 4
Ingredients
- 400g firm tofu
- 1 lime, juiced
- ½ small white cabbage, finely shredded
- groundnut oil
- a pinch cayenne pepper
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- 8 small corn tortillas, warmed, to serve
- dairy-free coconut or soya yogurt, to serve
SALSA
- 1 green chilli, seeded and finely diced
- 1 small shallot, finely diced
- 2 tbsp chopped coriander
- ½ mango, peeled, stoned and diced
- 1 red pepper, seeded and diced
Method
- STEP 1
Drain the tofu and cut into 2cm cubes. Sprinkle over a little salt, and put the cubes in between pieces of kitchen paper. Put a heavy board over the top and leave to press for 30 minutes – 1 hour to drain off some of the water.
- STEP 2
To make the salsa, mix all the ingredients with half the lime juice and season. Toss the cabbage with the remaining lime juice and a pinch of salt.
- STEP 3
Mix 2 tsp oil and all the spices with some seasoning in a bowl. Add the tofu pieces and toss gently to coat. Heat a non-stick frying pan and fry the pieces for 2 minutes on each side until golden and crisp. Pile into warmed tortillas or lettuce leaves and top with the salsa, cabbage and some yogurt. Serve with lime wedges for squeezing over.
