Tofu Tacos with Kale Salad and Spicy Yoghurt Sauce



400g hard tofu, crumbled

2 tsp. lemon and lime zest

1 garlic clove, crushed

½ tsp. cumin seeds, roasted and crushed

2 tbsp. extra virgin olive oil

1 tsp. sea or Celtic salt

4-6 small corn tortilla wraps, warmed

½ lime, juiced

½ lemon, juiced


Kale Salad

2 cups kale, thinly sliced

1 cup cucumber, peeled, cut in half and cut into ½ moons

1 avocado, pip and skin removed

1 bunch coriander leaves and stem, finely chopped

2 tbsp. jalapeno chilies, roughly chopped

4 tbsp. lime juice

2 tbsp. EVO oil

2 tsp. sea salt

½ bunch chives, chopped


Yoghurt Sauce

1/4 cup full cream yoghurt

1 tbsp. sweet paprika

1 garlic clove, grated


In a bowl, mix all of the tofu ingredients. Leave to marinate for 20 minutes and cook in pan for 5 minutes on medium/high heat.

In a bowl, mix all of the salad ingredients and leave to marinate for 20 minutes, if possible.

In a small bowl, mix together all of the yoghurt ingredients.

Serve the tofu, salad and yoghurt wrapped in a tortilla.