Spicy Shredded Tofu Tacos with Avocado and Coriander
Since I started grating tofu with a coarse grater and baking it, it's been a game changer! This simple family style sharing meal is delicious, colourful and the flavours are delicious. We've packed this with plenty of variety and vegetables to support gut diversity and spices to support inflammation balance.
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NUTRITION PER SERVING (Read more)
Notes
Alternatives:
cherry tomatoes - salad tomatoes
romaine lettuce - little gem lettuce, iceberg lettuce, butterhead lettuce
Ingredients
Instructions
Preheat oven to 200°C/180°C fan and prepare your ingredients.
Coarsely grate the tofu and pat dry before tossing with half of the olive oil, half of the soy sauce, the cumin and cinnamon.
Spread onto a lined baking tray and bake for 30 minutes until firm and crispy.
Meanwhile, make the salsa. Mix the cherry tomatoes, diced onion and coriander with a pinch of salt and pepper and the lime juice. Set aside.
Make the sauce by heating the remaining oil in a frying pan and adding the sliced onion. Fry for 8 minutes with a pinch of salt.
Add the crushed garlic cloves and paprika and cook for a further 2 minutes. Add the tomato puree, maple syrup and soy and mix well before adding a splash of water and leaving to simmer on a low heat for 5 minutes.
Remove the shredded tofu from the oven and add to the pan to coat in the sauce.
Use the residual heat in the oven to heat the tortillas for 2 minutes.
To serve, fill the corn tacos with shredded lettuce topped with the tofu mix, some salsa, and sliced avocado. Finish with an extra squeeze of lime juice.
Notes
Alternatives:
cherry tomatoes - salad tomatoes
romaine lettuce - little gem lettuce, iceberg lettuce, butterhead lettuce