Shredded tofu tacos

Shredded tofu tacos

Ingredients

serves 2
  • •280g extra firm tofu
  • •2 tbsp olive oil
  • •1 tbsp soy sauce
  • •1 tsp smoked paprika
  • •½ tsp chilli powder
  • •½ tsp cumin
  • •¼ tsp garlic powder
  • •½ red onion, sliced
  • •1 garlic clove, minced
  • •150g cherry tomatoes, chopped
  • •40g sweetcorn
  • •Small handful fresh coriander, chopped
  • •Juice of ½ lime
  • •¼ tsp sea salt
  • •4–6 corn tortillas

Directions

Cooking mode
  1. 1. Preheat the oven to 190°C. Prepare a large baking tray.
  2. 2. Shred the tofu with a grater into a bowl. Drizzle with 1 tbsp olive oil, the soy sauce, smoked paprika, chilli powder, cumin and garlic powder, and mix well.
  3. 3. Spread the tofu evenly on the tray bake for 20 minutes, until crispy.
  4. 4. Heat the remaining tbsp olive oil in a frying pan. Add the onion and cook for a few minutes, followed by the garlic. Cook for a few minutes until the onion starts to soften. Add tomatoes and sweetcorn and cook for 5 more minutes. Stir in the lime juice, coriander and salt, to taste.
  5. 5. Heat the tortillas. Assemble the tacos with the vegetables and tofu.
Baker Beanie Author

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