Craving some Mexican? Serve up these quick and easy tofu tacos for dinner! Bursting with bold and zesty flavours, it makes for a mouthwatering meat-free meal.
Makes66
Cook time15 mins15 minutes
Prep time10 mins10 minutes
Ingredients
2 tbsp olive oil
250g firm tofu, cut into 5mm slices
1 brown onion, finely chopped
2 tsp ground cumin
2 tsp ground coriander
½ tsp chilli flakes
400g can diced tomatoes
6 corn tortillas
60g rocket leaves
⅓ cup coriander leaves
¼ cup (60g) drained pickled jalapeño chilli (optional)
Lime wedges, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat half the oil in a large frying pan over high heat. Cook the tofu for 2 mins each side or until golden.
Step 2
Add the remaining oil to the pan. Cook the onion for 3 mins or until softened. Stir in the cumin, coriander and chilli and cook for 1 min or until fragrant. Add the tomato and bring to the boil. Reduce heat to medium and cook, stirring occasionally, for 5 mins or until sauce is slightly thickened. Add the tofu and turn to coat in the sauce.
Step 3
Cook the tortillas on a chargrill pan over medium heat until charred on both sides. Place the tortillas on serving plates. Top with rocket, tofu mixture, coriander and jalapeños, if desired. Serve with lime wedges.
