Vegetarian Tacos

Name: Vegetarian Tacos
Total time: 15 min
Yield: 3
Ingredients: 1 pack tofu; 1 tsp ground paprika; 1/2 tsp ground cumin; 2 tsp salt; a pinch pepper; a pinch chilli; 1 clove garlic; 3 Tbsp thick tomato paste; 1 Tbsp maple syrup or agave; 1 avocado; 2 Tbsp coconut yoghurt or plain Greek yoghurt; a pinch salt and pepper; a handful fresh coriander; 1 lime or lemon; 5 cherry tomatoes; 1/2 red onion; 100 g curly kale; 3 Tbsp olive oil; a pinch salt and pepper; 6 wholemeal tortillas

df
v
veg
15 minutes
3

These stuffed tacos are irresistible and perfect for a late Sunday breakfast with family and friends. This time, in collaboration with Health Guardian, Vzajemna, we made tofu tacos. The possibilities are endless, so look to the seasons for inspiration and experiment with different kinds of delicious tacos.

Vegetarian tacos are a delicious spring or summer meal that can be served with a variety of seasonal toppings. Here we are making tacos with tofu, avocado cream and curly kale. These fresh, light wraps will give you energy to make the most of the warm days.

Here are a few ideas for different vegetarian taco combinations:

avocado + roasted sweet potato + quick-pickled red onion
bean sauce + fresh salsa
roasted cauliflower + chipotle sauce
pulled jackfruit + cabbage
marinated mushrooms + jalapeño sauce
healthy breakfast tacos

Ingredients

Tacos

1 pack tofu
1 tsp ground paprika
1/2 tsp ground cumin
2 tsp salt
a pinch pepper
a pinch chilli
1 clove garlic
3 Tbsp thick tomato paste
1 Tbsp maple syrup or agave

Avocado cream

1 avocado
2 Tbsp coconut yoghurt or plain Greek yoghurt
a pinch salt and pepper
a handful fresh coriander
1 lime or lemon
5 cherry tomatoes
1/2 red onion

Kale salad

100 g curly kale
3 Tbsp olive oil
a pinch salt and pepper
6 wholemeal tortillas

Instructions

Vegetarian Tacos

Preheat the oven to 180 degrees Celsius and line a baking tray with baking paper. In a large bowl, mix together the ground paprika, ground cumin, salt, pepper, chilli, thick tomato paste, maple syrup and chopped garlic. Crumble the tofu into the bowl and toss it with the spice mixture. Transfer it to the baking tray and spread it out. Bake for 15 minutes, stir, then bake for a further 20 minutes.

Meanwhile, prepare the avocado cream. Dice the avocado and add it to a bowl with the coconut yoghurt and juice of one lime. Mix well until smooth. Add the chopped tomatoes, onion, salt, pepper and fresh coriander. Mix everything together and set aside.

Wash and chop the kale. Drizzle it with olive oil, then add salt and pepper. Massage it well with your hands to soften the leaves.

Assemble the tacos:

Warm the tortillas in a pan and layer them first with the avocado cream, then with the baked tofu and kale salad. If you like, top with sweetcorn, pieces of avocado and chopped fresh chilli.

savoury eats