Shredded tofu tacos

Makes 12 tacos

1 hr 5 min + optional overnight chill

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 / 10.5 oz 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 / 1½ tbsp soy sauce (or tamari if gluten-free)
20 ml / 1½ tbsp 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
2 tbsp / 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 / 7 oz tomato passata
120 ml / ½ cup orange juice
15 ml / 1 tbsp lime juice
10 ml / 2 tsp maple syrup
200 g / 7 oz radishes, thinly sliced	Slice radishes, massage with lime juice & water	Season pickled radishes with salt, pepper, maple syrup & coriander
3 tbsp / 45 ml lime juice (for pickled radishes)
10 ml / 2 tsp 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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