Carole Food.
Tofu Taco
These tofu tacos have all the textures - they’re crunchy, sticky, creamy and soft. The tofu is coated in a spiced honey sauce, then it’s topped with an avocado cream and fresh pickled red onions. I like to also serve it with some extra green chilli and coriander too.
Jump to recipeThese tofu tacos have all the textures - they’re crunchy, sticky, creamy and soft. The tofu is coated in a spiced honey sauce, then it’s topped with an avocado cream and fresh pickled red onions. I like to also serve it with some extra green chilli and coriander too.
If you’re looking for another tofu dish, be sure to try out this Thai Style Tofu!
Why you’ll love this dish
- Texture: if you like meals with lots of textures, then this dish is for you! The tofu itself is crunchy and sticky, then it’s topped with a creamy avocado sauce and it’s all wrapped up in a soft tortilla.
- Sharing: this is great to make if you’ve got friends coming over, or want a special night in!
What ingredients do you need for this dish (includes possible substitutions)?
Extra firm tofu: to ensure the tofu gets nice and crisp in the oven, please use extra firm tofu!
Garlic: we’ll be using garlic for the tofu and the avocado cream!
Spices: provides the main flavour to the tofu, if you like it spicy then add a bit more chilli powder!
Honey: gives a bit of sweetness to the dish but also makes the sauce nice and sticky.
Dark soy sauce: seasons the dish and also provides a nice rich colour.
Red onion: can’t be substituted with other onions.
White wine vinegar: this can be substituted for most vinegars, e.g. apple cider vinegar, red wine vinegar…
Avocado: choose a nice and ripe one!
Yoghurt: ideally use natural here, but if you only have thick greek yoghurt then this is fine, just you may need to add a bit more water.
Lime: provides the sauce with the necessary acid!
Green chilli: use a mild green chilli here, but add more if you like it spicy.
What to serve this with?
These are perfect as is, but if you want some extra vegetables with it, it would be great with some grilled corn!
Instructions
Prepare the tofu
Preheat the oven to 220c/200c fan. Line a large shallow baking tray with baking paper and add 1-2 tbsp of oil. Use the largest and shallowest tray you have to ensure the tofu gets as crispy as possible!
Drain the tofu from the package and dry it as best you can. I like to use a clean tea towel to squeeze the moisture out. Then, crumble the tofu into tiny pieces. Place the tofu on the baking tray and put in the oven for 25-30 minutes, or until golden brown and crispy.
Make the pickled onions
Mix together sliced red onion with white wine vinegar. Pinch the onions slightly between your fingers then set aside.
Blend the avocado cream
For the avocado cream, blend all the ingredients together. You may want to add a bit more water to loosen the mixture. If you don’t have a blender then you can do this by hand, but it won’t be as smooth!
Fry the tofu
In a medium sized frying pan over a medium heat, add 1-2 tbsp of oil. Once hot, add the garlic and tomato puree. Cook for two minutes, or until the garlic is golden.
Add the tofu, spices and salt. Cook for another minute.
Then add the honey, soy sauce and water. Cook until the tofu is fully coated and the sauce is thick (this should only take a couple of minutes).
Assemble the tacos
Now it’s assembly time! Spoon the tofu onto the tortilla then add the avocado cream. Top with pickled onions and extra coriander/green chilli if you want. Enjoy!
Tofu Taco
These tofu tacos have all the textures - they’re crunchy, sticky, creamy and soft. The tofu is coated in a spiced honey sauce, then it’s topped with an avocado cream and fresh pickled red onions. I like to also serve it with some extra green chilli and coriander too.
Ingredients
for the tofu
- 4-6 small tortillas
- 300g extra firm tofu, drained and excess liquid removed
- 2 garlic cloves, chopped
- 1 tbsp tomato paste
- 1/2 tsp chilli powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground cumin
- 1/4 tsp dried oregano
- 1/4 tsp ground pepper
- 1/2 tsp flaky salt
- 3/4 tbsp honey
- 1/2 tbsp dark soy sauce
- 3 tbsp water
- Oil
for the pickled red onion
- 1 red onion, finely sliced
- 100ml white wine vinegar
for the avocado cream
- 1 small avocado, flesh removed (about 80g)
- 2 tbsp natural yoghurt
- 10g coriander (plus extra for topping the taco)
- 1 lime, juiced
- 1 large garlic clove (or two small cloves), chopped
- 1 mild green chilli, seeds removed (plus extra for topping the taco)
- 4 tbsp water
- Pinch of salt
Method
- Preheat the oven to 220c/200c fan. Line a large shallow baking tray with baking paper and add 1-2 tbsp of oil. Use the largest and shallowest tray you have to ensure the tofu gets as crispy as possible!
- Drain the tofu from the package and dry it as best you can. I like to use a clean tea towel to squeeze the moisture out. Then, crumble the tofu into tiny pieces. Place the tofu on the baking tray and put in the oven for 25-30 minutes, or until golden brown and crispy.
- For the pickled onions, mix together sliced red onion with white wine vinegar. Pinch the onions slightly between your fingers then set aside.
- For the avocado cream, blend all the ingredients together. You may want to add a bit more water to loosen the mixture. Alternatively, if you don’t have a blender then you can do this by hand, but it won’t be as smooth!
- In a medium sized frying pan over a medium heat, add 1-2 tbsp of oil. Once hot, add the garlic and tomato puree. Cook for two minutes, or until the garlic is golden.
- Add the tofu, spices and salt. Cook for another minute.
- Then add the honey, soy sauce and water. Cook until the tofu is fully coated and the sauce is thick (this should only take a couple of minutes).
- Now it’s assembly time! Spoon on the tofu then the avocado cream. Top with pickled onions and extra coriander/green chilli if you want. Enjoy!
Share
Contact
See an issue or have a question? Send an email to contact.carolefood@gmail.com
