Vegan Tofu Tacos

Name: Vegan Tofu Tacos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 tablespoon oil; 1 red onion, thinly sliced; 1 yellow capsicums, deseeded, thinly sliced; 300 g hard tofu, crumbled; 1 garlic clove. crushed; 200 g punnet orange or golden grape tomatoes; 125 g can black beans, rinsed and drained; 1 Continental Stock Pot Sensations Vegetable Stock Pot; 2 tablespoons tomato paste; 1 1/2 teaspoons paprika; 1 teaspoon ground cumin; 12 taco shells, warmed; 1 cup shredded red cabbage; 1 avocado, sliced; hot chilli sauce, to serve; 200 g red grape tomatoes, finely chopped; 1/2 small red onion, finely chopped; 1/3 cup chopped coriander leaves; 1 tablespoon lime juice

Vegetarian

This tofu taco recipe is easy to make and perfectly spiced, making it a vegan meal everyone will love.

15 Mins

Cooking Time
easy

Difficulty
15 Mins

Prep Time
4 People

Serves

1 tablespoon oil
1 red onion, thinly sliced
1 yellow capsicums, deseeded, thinly sliced
300 g hard tofu, crumbled
1 garlic clove. crushed
200 g punnet orange or golden grape tomatoes
125 g can black beans, rinsed and drained
1 Continental Stock Pot Sensations Vegetable Stock Pot
2 tablespoons tomato paste
1 1/2 teaspoons paprika
1 teaspoon ground cumin
12 taco shells, warmed
1 cup shredded red cabbage
1 avocado, sliced
hot chilli sauce, to serve

Pico de gallo

200 g red grape tomatoes, finely chopped
1/2 small red onion, finely chopped
1/3 cup chopped coriander leaves
1 tablespoon lime juice

Make pico de gallo by combining orange grape tomatoes, onion, coriander and lime juice in a bowl. Season to taste with salt and pepper. Set aside.
Heat 1 tablespoon oil in a large, deep non-stick frying pan over medium heat. Add onion and cook for 5 minutes until softened. Increase heat to high. Add capsicum and cook, stirring for 3 minutes until softened and lightly charred.
Add tofu and garlic. Cook, stirring, for 3 minutes, stirring, until lightly browned. Add garlic and cook, stirring, for 30 seconds. Stir in tomatoes, beans, stock pot, tomato paste, paprika, cumin and ¼ cup water. Cook stirring for 3 minutes until tomatoes have softened slightly and stock pot has dissolved.
Divide cabbage amongst taco shells. Top with tofu mixture and pico de gallo. Serve with avocado and chilli sauce.