@freyaandcharlie

4 weeks ago

RECIPE

Ingredients (makes 4 tacos)
For the shredded tofu:
* 1/2 block firm tofu, grated
* 2 tbsp cornflour
* Glug of cooking oil
* 1/2 white onion, diced
* 1 garlic clove, minced
* 2 tbsp tomato ketchup
* 1 tbsp tomato purée
* 1 tbsp soy sauce
* 1/2 tbsp brown sugar
* 1 tsp smoked paprika
* 1/2 tsp cumin
* 1/2 tsp dried oregano
* Juice of 1/2 lime
* Pinch of salt & pepper
For the garlic and chive mayo:
* 3 tbsp vegan mayo
* 1 tbsp dairy-free milk
* 1 tsp garlic granules
* Fresh chives, chopped
* Pinch of salt & pepper
For the red cabbage slaw:
* 50g red cabbage, finely sliced
* 50g grated carrot
* 2 spring onions, sliced diagonally
* Juice of 1/2 lime
* 1 tsp agave syrup
* Pinch of salt & pepper
To serve:
* 4 corn tortillas
* Fresh coriander
* Lime wedges

Method
1. Preheat your oven to 180°C. Coat the grated tofu in cornflour, then spread it on a baking tray. Bake for 15 minutes.
2. After 15 minutes, remove the tofu and toss it, breaking apart any bits that have stuck together. Return it to the oven for another 10 minutes, or until crispy and golden.
3. While the tofu bakes, heat a glug of oil in a pan over medium heat. Add the diced red onion and minced garlic, cooking until softened. Stir in the tomato ketchup, tomato purée, soy sauce, brown sugar, smoked paprika, cumin, oregano, lime juice, and a pinch of salt and pepper. Let the sauce simmer for a couple of minutes until it thickens slightly.
4. Once the tofu is crispy, toss it in the pan with the sauce, mixing until the tofu is evenly coated and sticky.
5. In a bowl, combine the red cabbage, grated carrot, sliced spring onions, lime juice, agave syrup, and a pinch of salt and pepper to make the slaw.
6. For the garlic and chive mayo, whisk together vegan mayo, dairy-free milk, garlic granules, chopped chives, salt, and pepper.
7. Warm the corn tortillas and assemble the tacos by adding the tofu, slaw, and mayo. Top with fresh coriander and a squeeze of lime.

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