Chipotle Tofu Tacos
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Added 2024-04-23
Updated 2024-04-23
Ingredients
| 65g | Radish |
| 1/2 small | Red onion |
| 2 tbsp | Lime juice |
| 220g | Extra firm tofu |
| 2 tbsp | Chipotle |
| 1 tbsp | Maple syrup |
| 1 tbsp | Olive oil |
| Null | Water |
| 150g | Frozen peas |
| 3 tbsp | Vegan yoghurt |
| 1/2 | Green chilli |
| 1 packed tbsp | Mint leaves |
| 20g | Fresh coriander |
| 1/2 tsp | Salt |
| 1/2 tsp | Garlic granules |
| 2 tbsp | Unsweetened yoghurt |
| 2 tbsp | Mayo |
| 2-3 | Garlic cloves |
| 6 | Soft corn tortillas |
| Null | Sliced green chilli |
| Null | Chopped coriander |
| Null | Lime wedges |
Instructions
Cooking mode
- Preheat the oven to 220°C.
- Add the diced radish and red onion to a shallow bowl and cover with the lime juice. Leave to one side to marinade.
- Mix together the chipotle paste, maple syrup and oil together with a splash of water to loosen.
- Pat the tofu dry. Peel the into thin strips using a potato peeler. Save any unusable tofu or crumbles for scrambled tofu. Spread the strips over two large lined baking trays. Brush the tofu with the chipotle marinade on both sides. Keep an eye on it and bake for 220°C for around 10 minutes (will vary depending on your oven) or until crispy and golden. The tofu will crisp up more as it cools so as soon as it’s looking golden, remove from the oven.
- While the tofu is cooking, blend together all of the ingredients for the pea puree and season to taste with more salt/lime juice as needed.
- Mix together the ingredients for the garlic sauce.
- Warm the corn tacos in a pan. Layer up each taco with pea puree, crispy tofu, radish salsa and garlic yoghurt. Sprinkle with coriander and green chilli and finish with a squeeze of lime. Enjoy! 💛