Vegan Tofu Tacos

Serves 4

Time 20 minutes

Ingredients

Grated Tofu

2 tbsp extra virgin olive oil 

2 tsp tomato paste 

1 tsp soy sauce 

2 tsp maple syrup 

3 tsp smoky paprika 

1 tsp ground cumin 

Pinch chilli flakes 

300g hard tofu 

Beans

1 tbsp extra virgin olive oil 

2 cloves garlic, peeled and minced 

1 small red (100g) onion, finely diced 

½ bunch coriander, leaves and stalks finely chopped 

2 tsp ground cumin 

2 tsp smoky paprika

½ tsp ground coriander 

1 red capsicum, seeds removed and flesh diced 

1x 400g tin black beans, rinsed and drained 

1x 400g tin lentils, rinsed and drained 

1 cup corn kernels 

2 tbsp tomato paste 

To Serve

Soft tortilla wraps 

Guacamole 

Shredded iceberg lettuce 

Tabasco 

Vegan mozzarella, grated

Method

Heat oven to 180°C and line a large baking tray with greaseproof paper.  

Make the grated tofu by combining extra virgin olive oil, tomato paste, soy sauce, maple, smoky paprika, cumin and chilli flakes in a bowl and whisk to combine. Grate tofu on coarse and place into a bowl, add spice mix and toss to coat. Spread evenly over the baking tray and place in the oven to cook for 15 minutes, tossing halfway. 

Whilst it cooks, make the bean and veggie mix. Heat a large frypan on medium heat, add olive oil, garlic, onion and coriander stalks and cook 5-6 minutes until translucent. Add cumin, paprika, and coriander and cook for 1 minute until fragrant. Then add corn, capsicum, beans, lentils, kernels and tomato paste and cook 5-6 minutes until soft. Top with the vegan mozzarella.

Once tofu is baked add to the beans on top of the mozzarella and veggies and toss. When ready, add to tortilla wraps with guacamole, iceberg lettuce and a drizzle of Tabasco.