The Best Tofu Tacos

Serves 4

Ingredients

Shredded tofu
3 tbsp tamari or gluten free soy sauce
2 tbsp maple syrup to tast
2 tbsp lime juice to taste
1 tbsp oil
75 g tomato paste
1 tbsp cumin powder
1 tbsp paprika
1 tbsp fresh oregano, finely chopped, you could use dried but halve the quantity
1 tbsp fresh sage, finely chopped, you could use dried but halve the quantity
Chilli powder or flakes to taste
Pepper to taste
500g firm tofu

Optional ingredients
1 green capsicum sliced into small batons
Pickled jalapeños chopped, to your taste
Fresh spring onion greens chopped
Fresh coriander chopped

Avocado Coriander Sauce
120g avocado
100g thick, plain yoghurt or sour cream (or lactose free or vegan versions)
1 bunch coriander, stems and leaves, washed and chopped
20-30g spring onion green ends, washed and chopped
1 tbsp neutral oil of choice (you could also use garlic infused oil)
2 tbsp lime juice, added to taste – some of the lime zest would also add a nice touch
Salt and pepper
Pinch of ground cumin, to taste
Pickled jalapeno, to taste
1-2 tbsp Pickled jalapeno brine or water, to thin the sauce to your desired consistency

Topping ideas
Tortillas (of course)
Shredded cos lettuce
Thinly sliced radishes
Diced tomatoes
Shredded red cabbage
Lime juice

Summary

These tofu tacos win on all fronts. They’re easy to make, seriously flavourful and the tofu mix can be frozen in portions and warmed up for future quick-sticks meals. PLUS, they can be made gluten free, low FODMAP and vegan! Thanks to Georgia McDermott, a local food wiz who is forever inspiring us with her food intolerance friendly recipes.

The Best Tofu Tacos GF, VG, Low FODMAP

For the shredded tofu
Preheat the oven to 200C. Line a large baking sheet with baking paper.

Combine the first 11 ingredients in a large mixing bowl. Whisk until a thick red sauce has formed. Taste and adjust, noting that the flavour will be pared back once cooked (so make it big and bold). Adjust any flavours as necessary.

Grate the firm tofu on the large side of your grater and place it into the bowl with the sauce. Stir gently to coat, being careful not to break up too much of the tofu.

Add the green capsicum and pickled jalapeños, if you’re using them, then place into the oven. Bake for 20-30 minutes, stirring gently at the halfway point, until the tofu is cooked through and has some golden edges. Don’t overcook it or the tofu will become dry.

The tofu can be stored in an airtight container and eaten within a few days, or freeze and defrost for future quick-sticks meals.

For the green sauce

Add the avocado, yoghurt, coriander, spring onion and oil to your food processor and process until combined.

Taste the sauce, then add the remaining ingredients to your taste. I find doing it this way allows you to build the flavour according to your own tastes. It also accounts for the different flavours or tanginess of yoghurt/sour cream.

Serve immediately or store in an airtight container in the fridge. Use within a few days.

Bringing it together
Serve the shredded tofu on warmed tortillas smeared with the avocado sauce and your fav toppings, we did sliced radishes and their leaves, spring onion, shredded red cabbage, chopped tomato and a squeeze of lime juice.

Recipe by Georgia McDermott.