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Tofu tacos

 Ready in: 25 minutes   6 portions


  • 2 tablespoons olive oil
  • 250 grams firm tofu, cut into 5mm slices
  • 1 brown onion, finely chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1/2 teaspoon chilli flakes
  • 400 grams can diced tomatoes
  • 6 corn tortillas
  • 60 grams rocket leaves
  • 1/3 cup coriander leaves
  • 1/4 cup (60g) drained pickled jalapeño chilli (optional)
  • Lime wedges, to serve


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.

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