Smoky tofu tacos
Smoky spiced tofu is crumbled and fried to make the perfect taco topping. Add avocado, chilli and soured cream for a delicious midweek meal.
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.
Ingredients
- 450g/14oz extra-firm tofu
- 4 tbsp olive oil
- 2 banana shallots, thinly sliced
- 1 small sweet potato, peeled and diced into 1cm/½in cubes
- 2 garlic cloves, finely chopped
- 2 tsp dried oregano
- 1 tbsp chipotle paste
- 2 tbsp sweet smoked paprika
- ½ tsp chilli powder
- ½ tsp ground cumin
- 2 tbsp light soy sauce
- 1 tbsp balsamic vinegar
- 2 tbsp maple syrup
- 1 tbsp tomato purée
- 2 large avocadoes
- 3 limes
- handful coriander, roughly chopped
- salt and freshly ground black pepper
To serve
- 10–12 small tortilla wraps
- soured cream (optional)
- spring onion, finely sliced (optional)
- red chilli, finely sliced (optional)
Method
Drain the tofu and place on a plate between a few sheets of kitchen paper. Place a saucepan or stack of plates on top to squeeze out as much water as possible without crushing the tofu.
While the tofu drains, heat 2 tablespoons of the oil in a large frying pan over a medium-high heat and fry the shallots and sweet potato for 5 minutes or so, until the shallots are softened and the sweet potato is starting to colour. 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 large bowl combine the chipotle paste, paprika, chilli powder, cumin, soy sauce, balsamic vinegar, maple syrup, tomato purée and 1 tablespoon of the olive oil.
Once the tofu has drained for 5–10 minutes, crumble it into rough 1–2 cm/½–¾ in pieces into the large bowl with the flavourings and spices. Season to taste with salt and pepper and mix to coat well.
Transfer the sweet potato and shallots to a plate and wipe out the pan with kitchen paper. Add the remaining oil to the same pan and fry the tofu in a single layer. Don’t move the pan and leave to cook for 5 minutes over a medium heat. The tofu should start to sizzle and pop. Using a flat spatula or similar, carefully flip the tofu in sections to cook the other side for another 5 minutes.
While the tofu cooks, remove the avocado flesh and place in a bowl with the juice of 2 of the limes, half of the fresh coriander and some salt and pepper. Using the back of a fork, mash together to form a quick guacamole.
Once the tofu is cooked, add the sweet potato mixture back to the pan, stir to combine and take off the heat.
To serve, warm the tortillas up in a microwave or, if you have a gas hob, warm the tortillas up by placing them over a gas flame with tongs for 5–10 seconds each side. Place in-between a clean tea towel to keep warm while you repeat with the remaining tortillas.
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.
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