Grated tofu 'chorizo' tacos

Name: Grated tofu 'chorizo' tacos
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 4 serving(s)
Ingredients: 50 g cashews; 1/2 tsp. apple cider vinegar; 2 small avocados, peeled and stoned; juice 1 lime; 150 g cherry tomatoes, roughly chopped; 1/2 red onion, finely chopped; small handful coriander, finely chopped; juice 1 lime; 450 g extra firm tofu, we used The Tofoo Co.; 1 tsp. dried oregano; 1 tsp. ground coriander; 1 tsp. paprika; 1 tbsp. ground cumin; 1/4 tsp. ground cloves; 1 tsp. sugar; 1 tsp. soy sauce; 1/2 tsp. chipotle paste; 3 tsp. vegetable oil; 300 g chestnut mushrooms, finely chopped; 12 corn tortillas, we used Cool Chile Company

Grating the tofu allows it to crisp up in the pan quickly, while the mushrooms and spices give it a meaty flavour reminiscent of chorizo.

By Georgie D'Arcy ColesUpdated: 06 December 2023

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Packed with smoky spices and chipotle, these crispy tofu and mushroom tacos are topped with cashew cream, citrussy avocado cream and fresh pico de gallo for layers of authentic Mexican flavour in every bite. On the table in just over an hour, it makes for an impressive dinner party spread. If you can't get corn tortillas, use small wheat flour ones.

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Yields:

4 serving(s)

Prep Time:

45 mins

Cook Time:

30 mins

Total Time:

1 hr 15 mins

Cal/Serv:

470

Ingredients

For The Cashew Cream

50 g
cashews
1/2 tsp.
apple cider vinegar

For The Avocado Cream

2
small avocados, peeled and stoned
juice 1 lime

For The Salsa (Pico De Gallo)

150 g
cherry tomatoes, roughly chopped
1/2
red onion, finely chopped
small handful coriander, finely chopped
juice 1 lime

For The 'Chorizo' Filling

450 g
extra firm tofu, we used The Tofoo Co.
1 tsp.
dried oregano
1 tsp.
ground coriander
1 tsp.
paprika
1 Tbsp.
ground cumin
1/4 tsp.
ground cloves
1 tsp.
sugar
1 tsp.
soy sauce
1/2 tsp.
chipotle paste
3 tsp.
vegetable oil
300 g
chestnut mushrooms, finely chopped

To Serve

12
corn tortillas, we used Cool Chile Company

Directions

1. Step 1For the cashew cream, put the cashews into a small pan; cover with water. Bring to boil and simmer for 10min, until tender. Drain well, then blend in a high-speed blender with 70ml water and the apple cider vinegar until smooth. Set aside.
2. Step 2For the avocado cream, whizz avocados, lime juice and some salt in the blender, until smooth and thick. Alternatively, mash the ingredients together in a bowl until smooth. Chill until needed.
3. Step 3For the salsa, mix all the ingredients in a small bowl with some seasoning. Chill until needed.
4. Step 4Next, make the filling. Coarsely grate the tofu, then dab with kitchen paper to dry. In a small bowl, mix the dried herbs and spices, sugar, soy sauce, chipotle paste and 4tbsp water.
5. Step 5Heat 1tsp oil in a large non-stick frying pan over high heat. Add the mushrooms and fry until they start to brown and any moisture has evaporated, about 5-8min. Empty on to a plate. Add remaining oil to the pan and when hot, add the grated tofu. Fry for 8-10min, stirring occasionally, until starting to crisp up. Return mushrooms to the pan along with the spice mix. Cook for 2min.
6. Step 6Meanwhile, lightly toast each tortilla in a hot, dry frying pan for about 20sec per side. Keep covered until ready to serve.
7. Step 7To serve, spread each tortilla with a little avocado cream, top with ‘chorizo’ and salsa, and drizzle over cashew cream.