Chipotle Tofu Tacos
These tacos are packed with vibrant spring colours and flavours. I'm obsessed with the pinks and greens together 🧡 they taste SO good, every bit is packed with zingy, punchy flavour 💥 the garlic sauce really brings everything together and that crispy chipotle tofu really is something else 🤤
Ingredients
- 65 g radish
- 0.5 unit small red onion
- 2 tbsp lime juice
- 220 g extra firm tofu
- 2 tbsp chipotle
- 1 tbsp maple syrup
- 1 tbsp olive oil
- splash water
- 150 g frozen peas
- 3 tbsp vegan yoghurt
- 0.5 unit green chilli
- 1 packed tbsp mint leaves
- 20 g fresh coriander
- 0.5 tsp salt
- 0.5 tsp garlic granules
- 2 tbsp unsweetened yoghurt
- 2 tbsp mayo
- 2.5 unit garlic cloves
- 6 unit soft corn tortillas
- to taste sliced green chilli
- to taste chopped coriander
- to taste lime wedges
Instructions
- To prepare the Radish Salsa, finely dice the radish and red onion. Combine them in a bowl with the lime juice.
- For the Chipotle Tofu, press the extra firm tofu to remove excess water. Cut the tofu into desired pieces (cubes or crumbles). In a bowl, mix the chipotle, maple syrup, olive oil, and a splash of water. Add the tofu and coat well. Cook the tofu in a pan over medium heat until crispy and browned.
- To make the Spicy Pea Puree, defrost the frozen peas in boiling water and drain them. In a food processor or using a hand blender, combine the defrosted peas, vegan yoghurt, green chilli, mint leaves, fresh coriander, salt, and garlic granules. Blend until smooth.
- For the Garlic Sauce, mince the garlic cloves. In a small bowl, combine the unsweetened vegan yoghurt, vegan mayo, and minced garlic.
- To assemble the tacos, warm the corn tortillas according to package directions. Spread a layer of spicy pea puree on each tortilla. Top with the cooked chipotle tofu and radish salsa. Drizzle with the garlic sauce. Garnish with sliced green chilli and chopped coriander, and serve immediately with lime wedges.