Crispy tofu tacos with avocado and quick salsa

Crispy tofu tacos with avocado and quick salsa

Estimated time: 30 minutes · Yield: 8 small tacos

Allergens: Soy in tofu; gluten or other allergens depending on tortillas. Check package labels and cross-contact risks.

Ingredients

• 400 g firm tofu, drained and dried
• 1½ tbsp cornflour (cornstarch)
• 1 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp cumin
• ½ tsp salt
• 8 small corn tortillas
• 1 ripe avocado, sliced
• 1 cup thinly sliced red cabbage
• Salsa: 2 finely diced tomatoes, ½ chopped red onion, juice of 1 lime, a handful of coriander, a pinch of salt

Method

1. Cut tofu into roughly 2 cm cubes and dry thoroughly with a clean towel.
2. Toss with cornflour, oil, paprika, cumin and salt for a thin, even coating.
3. Cook in a hot non-stick pan for 8–10 minutes, turning until golden and crisp. Alternatively, bake at 220°C for 20–25 minutes.
4. Mix the salsa ingredients and adjust seasoning.
5. Warm tortillas in a dry pan for about 30 seconds per side.
6. Fill with tofu, cabbage, avocado and salsa; serve immediately.

Cooking tip

Cooking times vary between ovens and pans. Adjust seasoning before serving.