Tofu tacos
- Preparation and cooking time
- Total time
- + pressing
- Easy
- Serves 4
Skip to ingredients
- 400g firm tofu
- 1 limejuiced
- ½ small white cabbagefinely 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 tortillaswarmed, to serve
- dairy-free coconut or soya yogurtto serve
SALSA
- 1 green chilliseeded and finely diced
- 1 small shallotfinely diced
- 2 tbsp chopped coriander
- ½ mangopeeled, stoned and diced
- 1 red pepperseeded and diced
Nutrition: per serving
- kcal467low
- fat15.4g
- saturates3.7g
- carbs52.7g
- sugars10.7glow
- fibre9.4g
- protein24.6ghigh
- salt1.7g
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.
