Tofu Tacos

Mexicans knew what they were doing when they invented the humble taco... Travel south of the border without detouring off the taste highway. These tacos are easy to make and are versatile. They’re also delicioso amigos (add tequila to taste)!

MAKES: 6-8 Tacos (feeds 2 - 4)


Taco Filling Mix
1 Pack Earth Source Foods Firm Tofu (pre frozen then defrosted – important process to create correct crumbled 'mince' texture)
4 Tablespoons olive or other vegetable oil

½ Lemon or lime squeezed juice
1 or 2 Ripe avocados
2 Tablespoons chopped coriander
Pinch salt
Chilli or paprika to taste

Taco Shells
1 Box Taco Kit (available at all supermarkets)

Filling Accompaniments
Shredded lettuce or salad mix, fresh chopped tomato, jalapeno chillis, salsa sauce, ESF vegan mayo (see recipe)

Mash ripe avocado with citrus juice and salt, add chopped coriander and chili/paprika if desired. Defrost a block of firm tofu, crumble with your fingers in a colander or sieve over the sink until it resembles large breadcrumbs. Give a quick rinse with water and then drain/squeeze off excess water.

Heat the oil in a medium saucepan, then add crumbled tofu, stirring regularly. Quickly add the flavour sachet from the Taco Kit and keep stirring until cooked through and a little browned. You may find you need to add more oil during the cooking process. Tofu contains no fats, so to create a nice 'cooked' texture, a fair bit of oil is required.

Lay out the taco shells and have the pre-prepared taco filling, salsa, salad ingredients, guacamole and 'mayo'. Assemble and serve ready to eat, or else individuals can fill their own taco shells just how they like them. Messy, fun, fast, very healthy food. Make sure there are plenty of serviettes!

A bit like the pizza, tacos are a 'choose your own adventure' fast food. Keep a couple of blocks of firm tofu in the freezer so you can pull some out to defrost a couple of hours before cooking.



Tofu Tacos
Suited Tofu Style - Firm Tofu