Shredded tofu tacos
1 hr 5 min + optional overnight chillMakes 12 tacos
Crispy shredded tofu baked with Mexican spices, then simmered in a smoky chipotle-orange sauce, served in charred corn tortillas with avocado, pickled radishes and coriander.
| prepPreheat oven to 190°C / 375°F (or 170°C / 340°F with fan) | ||||||
| 300 g already pressed tofu, shredded | Combine soy sauce, oil & spices with tofu | Bake tofu 20–30 min, toss halfway | Stir in baked tofu, taste & adjust salt | Chill overnight (optional, improves flavour) | Fill tortillas with tofu, avocado, radishes & coriander | |
| 20 ml soy sauce (or tamari if gluten-free) | ||||||
| 20 ml olive oil | ||||||
| 1 tsp cumin, 1 tsp smoked paprika, 1 tsp oregano, ¼ tsp garlic powder, ¼ tsp cinnamon, pinch of cloves (for tofu) | ||||||
| salt and pepper | ||||||
| 30 ml olive oil (for sauce) | Fry onion until translucent, add garlic | Add spices, salt, chipotle, passata & orange juice | Simmer sauce 20 min, season with lime & maple syrup | |||
| 1 small red onion, finely diced | ||||||
| 2 fat garlic cloves, finely diced | ||||||
| 1 tsp cumin, 1 tsp smoked paprika, 1 tsp oregano (for sauce) | ||||||
| approx. 4 tsp chipotle paste, adjust to taste | ||||||
| 200 g tomato passata | ||||||
| 120 ml orange juice | ||||||
| 15 ml lime juice | ||||||
| 10 ml maple syrup | ||||||
| 200 g radishes, thinly sliced | Slice radishes, massage with lime juice & water | Season pickled radishes with salt, pepper, maple syrup & coriander | ||||
| 45 ml lime juice (for pickled radishes) | ||||||
| 10 ml maple syrup (for pickled radishes) | ||||||
| 2 ripe avocados | Mash avocados, season with lime, salt & pepper | |||||
| small bunch of coriander / cilantro | ||||||
| 1-2 limes (for avocado and serving) | ||||||
| 12-14 corn tortillas | Char tortillas over gas flame or in skillet | |||||
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