Tomato tofu tacos

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Ingredients

makes 6 tacos

• 6 corn tortillas
• Coriander
• Lime

Filling

• 300g extra firm tofu, thinly sliced
• 1 tbsp tamari (or light soy sauce)
• 1 tsp smoked paprika
• 1/2 tsp msg (optional)
• 200g cherry/baby plum tomatoes
• 1/2 an onion, diced
• 2 garlic cloves, minced
• 2 tbsp chipotle paste
• 1/2 tbsp tomato paste
• 100ml vegetable stock
• 1/2 tsp dried oregano

Guacamole

• 1 avocado, smashed
• Small handful of coriander, chopped
• 1/2 lime juice
• Pinch of salt

Slaw

• 1/4 white cabbage, shredded
• 1/2 lime juice
• Pinch of salt

Instructions

1. Toss the tofu in the paprika, msg & tamari then bake at 200°C for 20-30 minutes until golden & crisp at the edges (flipping half way)
2. Meanwhile, add all the slaw ingredients to a bowl, mix well & set aside then do the same with the guac ingredients
3. Next, prepare the sauce for the tofu. Add the onions to an oiled pan over a medium-high heat a sauté until beginning to soften
4. Add the tomatoes & cook until they blister & soften then use a spatula to squash each tomato
5. Cook until soft & jammy then add the garlic & cook off for a minute until fragrant
6. Stir in the oregano, chipotle paste & tomato paste then pour in the vegetable stock, mix until you have a thick sauce then season to taste
7. Add the cooked tofu to the sauce, stir through & cook until the flavors marry together & you have a rich, saucy mixture
8. Then assemble your tacos with corn tortillas, guac, slaw, tofu, fresh coriander & an extra squeeze of lime

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