BBQ Tofu Tacos with avocado cream
Bbq tofu with avocado coriander cream, seasonal charred corn and jalapeños in a warm corn tortilla. These vegan tacos are high in protein and fibre making them a healthy yet still delicious choice.
Servings: 2
Ingredients
For the tofu
- 396 g tofu
- 2 tbsp cornstarch
- 1 tablespoon rapeseed or vegetable oil
- 4 corn tortillas
For the BBQ sauce
- 2 tbsp tomato puree
- 2 tbsp tamari or soy sauce if not GF
- 1 tbsp water
- 1 tbsp maple syrup
- 1 tbsp smoked paprika
- 1 teaspoon coconut sugar
- 1/2 teaspoon garlic granules
- 1/2 lime juiced
For the avocado cream
- 1 avocado
- 1/2 lime juiced
- Handful of coriander
- Good pinch of salt
- 3 tbsp water
Optional to serve:
- Handful of crisp lettuce sliced
- 1 corn on the cob charred and sliced
- 1 tbsp jalapeños
Instructions
- Pre heat the oven to 170C/ 150C fan.
- In a large bowl, whisk together the ingredients for the marinade and set aside
- Add the ingredients for the avocado cream to a blender and blitz until smooth.
- Drain the tofu and press for 30 seconds in a colander and then again in a tea towel. Slice into bitesize chunks. Add to a bowl and coat with the cornstarch.
- Add the oil to a large frying pan over a moderate heat. Cook the tofu for 5-7 minutes, turning often to sear all sides.
- Once the tofu is crisp on the outside, pour over the sauce and cook for a further 2-3 minutes.
- Meanwhile place the tortillas in the oven to warm through for 2 minutes.
- Spoon the tofu onto the tortillas. Drizzle over the avocado cream and serve with sliced lettuce, charred corn and jalapeños.