Smoky Tofu Tacos

These smoky tofu tacos are packed full of fibre, iron and plant-based protein from the three star ingredients which are all cooked in a smoky chilli sauce and stuffed into homemade corn taco shells. 

Smoky Tofu Tacos topped with Dairy-Free Cheese and Jalapenos

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I’m sure like many of you, I go through massive foodie phases where I have something all of the time and then I either don’t have it ever again or I don’t have it for a very long time. Last Summer, my obsessive food phase was with Vegetarian Sushi, which was a tough one because many supermarkets didn’t sell already made up Vegetarian Sushi or they had sold out before I had got there and then Sushi restaurants are quite few and far between where I live so this one was a little tricky but I coped and got into making my own (quinoa-sushi) which solved a lot of problem cravings but it was rather time consuming compared to many of my other recipes. This year though I seem to be having an immense craving for Mexican inspired foods and I have made quite a few for the blog during my obsession, including:

Sweet-Potato Quesadillas

Vegan Enchiladas

Vegan Chilli Cornbread Pie

Black Bean and Sweet-Potato Tostada

Sweet-Potato Nachos 

and some!


This Summer I seem to have found a love for Tofu.

Since turning Vegetarian about 7 years ago now, I finally got into Tofu only about 3 years ago and I’ve gone through stages of eating it and not eating it for months but recently I’ve been wanting to have Tofu with everything, hence this recipe! I often think, why didn’t I think about this one before! Tofu and Mexican? Yes, surprisingly it works! In-fact Tofu seems to work with almost anything which is why I love it so much. There are different textures of firmness depending on the recipe you wish to create, it can be used in sweet and savoury creations and it is relatively bland so it can take on the flavours you wish to create.

I decided to pair my Tofu for this Mexican inspired dish with some plant-based stables; beans and lentils, because they are packed full of fibre, protein and iron and work nicely with the softer texture of Tofu, which in turn is great stuffed into a Taco, topped with dairy-free cheese and jalapenos and baked until crispy. They are so messy to eat, its fantastic finger food to tuck right into, but perhaps not at a dinner party? Or maybe let these messy Smoky Tofu Tacos be the talking point?!

Shall we indulge? I thinks so!

How To:

Always start by pre-heating the oven to 320F/160C/Gas Mark 3, and line a baking tray or casserole dish with parchment paper and set aside ready.

In a large saucepan, add a tbsp. olive oil and heat on medium before adding the onion to cook for 5 minutess, until softened, then add the garlic and bell pepper and cook for a further 5 minutes.

Then add the chilli paste for a minute, then the chilli powder and cumin powder for another minute and stir into the vegetable mixture. Then add the tofu, stir into the spices and mash as you stir so it is no longer in cubes and it is more like ‘mince’. After a few minutes, add the tomato paste, passata and liquid smoke (I added this because I wanted an unusual smokiness) and let cook on a simmer for a few minutes, then add the cooked and drained beans and lentils, let the mixture simmer and the liquid reduce for 5-10 minutes before removing from the heat.

Now to prepare the taco shells by placing the 4 wraps touching side-by-side like boats (to prop themselves up) so that you can spoon the smoky tofu mixture into them and they will hold shape. Once you have filled all of the ‘boats’ with the mixture, top them with the ‘cheese’ shreds and jalapenos and place them in the oven for 10-15 minutes, until they are crispy and the ‘cheese’ has melted.

Remove from the oven and garnish with chopped coriander leaves, and optional sides such as salsa, cashew cream, guacamole and a green salad.

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture in  instagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo


Smoky Tofu Tacos
 
Prep time
Cook time
Total time
 
Recipe type: Vegan
Cuisine: Mexican, Main
Serves: Serves 2-4
Ingredients
  • 200g firm tofu, pressed and drained
  • 1 can kidney beans, rinsed and drained
  • ½ cup lentils, cooked and drained
  • 1 onion, diced
  • 1 bell pepper, diced
  • 1 clove garlic, minced
  • 1 tsp chilli paste
  • 1 tsp chilli powder
  • 1 tsp cumin powder
  • 1 tsp liquid smoke
  • 1 tbsp tomato paste
  • 400g passata
  • 4 corn wraps
  • 120g dairy-free cheese shreds
  • ¼ cup jalapenos
  • springs fresh coriander leaves, optional garnish
Instructions
  1. Firstly, pre-heat the oven to 320F/160C/Gas Mark 3, and line a baking tray or casserole dish with parchment paper and set aside.
  2. In a large saucepan, add a tbsp. olive oil and heat on medium before adding the onion and cook for 5 mins, until softened, then add the garlic and bell pepper and cook for a further 5 minutes. Then add the chilli paste for a minute, and then the chilli powder and cumin powder for another minute and stir in the mixture, before adding the tofu and stir into the spices etc. and mash as you stir so it isn't lumpy and more like a mince texture. After a few minutes, add the tomato paste, passata and liquid smoke and let cook on a simmer for a few minutes, before adding the cooked and drained beans and lentils, let the mixture simmer for 5-10 minutes before removing from the heat.
  3. Now to prepare the taco shells by placing the 4 wraps side-by-side like boats so that you can spoon the smoky tofu mixture into them and they will hold shape. Once you have filled all of the 'boats' with the mixture, top them with the 'cheese' shreds and jalapenos and place them in the oven for 10-15 minutes, until they are crispy and the 'cheese' has melted.
  4. Remove from the oven and top with chopped coriander leaves, and optional sides such as salsa, cashew cream and guacamole. Serve alongside a green salad.

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