These stuffed with flavour tofu tacos are the right work or college lunch. Brimming with color and flavour, they’re certain to be successful with even the fussiest eaters.
Components
- 500g extra-firm tofu, drained and cubed
- 2 tbs coconut oil
- 2 giant avocados, pitted, peeled, and diced
- 16 mini vegan tortillas
- 2 giant handfuls blended salad leaves, eg. spinach, Romaine lettuce, and so on.
- 1 purple cabbage, shredded
- 3 vine tomatoes, cored and sliced
- Salt and freshly floor black pepper
Methodology
Step 1.
Season the tofu cubes with salt and pepper.
Step 2.
Soften the coconut oil in a big sauté pan set over a medium warmth till scorching.
Step 3.
Add the tofu to the pan and sauté till golden-brown throughout. Take away to a plate lined with kitchen paper to empty.
Step 4.
Mash the diced avocado in a mixing bowl with a fork or potato masher. Season to style with salt and pepper. Switch to a serving bowl and place within the centre of a spherical serving platter.
Step 5.
Heat the mini tortillas in a dry frying pan set over a medium warmth till simply beginning to color, turning a couple of occasions.
Step 6.
Fill every tortilla with salad leaves, cabbage, tomato and the cooked tofu.
Step 7.
Form into tacos and organize on the platter, side-by-side, across the avocado dip earlier than serving.
Ideas:
Ensure the tortillas are vegan-certified. Garnish the platter with coriander leaves and a drizzle of almond or soya milk yoghurt, if desired.
Serves 6-8
