Is your new year resolution to turn vegetarian. Maybe your just a big fan of tofu. Or maybe your trying to eat less meat. Or maybe, you are just looking for an amazing new recipe to try! Well, no matter the occasion, trust me, these delicious tacos are perfect for any reason!
They are super easy, super quick and honestly delicious, it takes roughly an hour to make and serves 3 to 4! This recipe is Dairy free, Egg free, Healthy, Nut free, Pregnancy friendly, Vegan and Vegetarian, so this meal is perfect for everyone! So, what are you waiting for, let’s get cooking!
Each serving provides 624 kcal, 18.9g protein, 47.2g carbohydrate (of which 6.8g sugars), 37.7g fat (of which 7.5g saturates), 8.9g fibre and 2.46g salt.
Smokey tofu tacos- ingredients!
Here is the list of ingredients that you need in order to make this meal, some are optional so you can alter it to your preference! Here is the list of ingredients that you need in order to make this amazing meal!
Ingredient list!
Extra-firm tofu, 450g/14oz:
Four tablespoons of olive oil:
Two banana shallots, sliced thinly:
One small sweet potato, peeled and chopped into cubes that are 1 cm by ½ inch
Two cloves of garlic, chopped finely:
A teaspoon of dried oregano
Chipotle paste, 1 tablespoon:
Sweet smoked paprika, 2 tablespoons:
½ teaspoon ground cumin: ½ teaspoon chilli powder: 2 tablespoons light soy sauce: 1 tablespoon balsamic vinegar: 2 tablespoons maple syrup: 1 tablespoon tomato purée:
Ingredients for serving;
10–12 small tortilla wraps:
soured cream (optional):
spring onion, finely sliced (optional):
red chilli, finely sliced (optional)
Smoky tofu tacos- method!
Step 1
After draining, arrange the tofu between a few sheets of kitchen paper on a plate. To extract as much water as you can without crushing the tofu, place a saucepan or plate stack on top.
Step 2
As the tofu drains, heat 2 tablespoons of oil in a large frying pan over medium-high heat and cook the sweet potato and shallots for about 5 minutes, or until the sweet potato is beginning to color and the shallots are tender.
Step 3
Add the garlic and oregano and continue to cook for a further 10–15 minutes, or until the sweet potato is cooked through. In a big bowl, mix together the chipotle paste, paprika, cumin, chili powder, soy sauce, maple syrup, balsamic vinegar, tomato purée, and one tablespoon of olive oil.
Step 4
Crumble the tofu into around 1–2 cm/½–¾ pieces in the big bowl with the spices and flavorings once it has drained for 5–10 minutes. Add salt and pepper to taste, then stir to coat well.
Step 5
After transferring the sweet potato and shallots to a platter, use kitchen paper to clean the pan. Fry the tofu in a single layer in the same pan with the remaining oil. Leave the pan on medium heat for 5 minutes without moving it. The tofu ought to begin to pop and sizzle. To cook the tofu for an further five minutes on the other side, carefully turn it over in portions using a flat spatula or something similar.
Step 6
Remove the avocado flesh and put it in a basin with half of the fresh coriander, two limes’ juice, salt, and pepper while the tofu cooks. To make a fast guacamole, mash together with the back of a fork. Once the tofu is cooked, add the sweet potato mixture back to the pan, stir to combine and take off the heat.
Step 7
Warm the tortillas in the microwave before serving, or use tongs to hold them over a gas flame for 5 to 10 seconds on each side if you have a gas stove. Repeat with the remaining tortillas, keeping them warm between a fresh tea towel. Add a little guacamole to the base of each tortilla, top with the smoky tofu filling and finish with a drizzle of soured cream and spring onions and chilli, if using. Serve with the remaining coriander and wedges of lime.
For more vegetarian recipes just like this one, click on this link here!
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