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VEGAN Mexican maple glazed chilli tofu tacos with pink pickled slaw and pineapple salsa

I just bloody love tacos. I made these for mid-week date night and they were really lovely. I loooove dishes where you can assemble it yourself - idk it makes it more fun, personal and varied I feel. Also, if you are not a fan of tofu I promise you will change your mind after trying this.


Ingredients:


Maple chilli tofu:

  • 1 block firm tofu

  • 1 sachet BBQ seasoning

  • 1tbso cornflour

  • 4tbsp maple syrup

  • 3tbsp red wine vinegar

  • 1tbsp garlic oil

  • 1/2tsp garlic powder

  • 1tsp smoked paprika

  • 1/2tp chilli powder

  • 1tbsp water

  • Sprinkle of chilli flakes

Pineapple salsa:

  • 6-8 chunks pineapple

  • 1 small red onion

  • 1/2 red pepper

  • Handful fresh coriander

  • Lime juice

  • 1tsp jalapenos

Pink pickled slaw:

  • 1/4 red cabbage

  • 1/2 small red onion

  • 1 small carrot

  • 5tbsp red wine vinegar

  • 1tbsp balsamic vinegar

  • 2tsp sugar

  • Pinch of salt

Garlic peppers and onions:

  • 1 red pepper

  • 1 yellow pepper

  • 1 red onion

  • 1 clove garlic

  • 1/2tsp paprika

Extras:

  • Soft shell (or hard shell) tacos

  • Fresh coriander

  • Lime juice


Method:

Maple chilli tofu:

  1. Pre heat your oven to 200 degrees.

  2. Drain your tofu (I normally pop it on some kitchen roll and press down on it).

  3. Cut your tofu into thick strips.

  4. Sprinkle your BBQ seasoning and cornflour on a medium sized plate and mixed them together.

  5. Coat your tofu strips in the BBQ/cornflour dust.

  6. Lay your dusted strips on a baking tray and drizzle with a little olive oil.

  7. Bake for 30-40 minutes.

  8. Meanwhile, whisk together the maple syrup, red wine vinegar, garlic oil, garlic powder, paprika, chilli powder and water. Pop it to the side (we will come back to it later**)

Garlic peppers and onions:

  1. Cut your peppers onion into strips.

  2. Pop a frying pan over a medium heat and add 1tsp olive oil.

  3. When the oil is hot, add the sliced peppers and onion. Add your minced clove of garlic and paprika and stir.

  4. Leave these cooking on a low-medium heat for about 20 minutes (top tip: add some boiling water if the peppers and onions start sticking to the bottom of the pan)

  5. ** remember that sauce we made earlier? Now is it's time to shine: tip your peppers and onions into a separate bowl. Add the maple sauce to the frying pan and put the heat up to high. Keep whisking it until it starts to reduce and looks 'thicker'. Once the sauce is thick, add your cooked tofu and toss to coat.


Pineapple salsa:

  1. Finely chop all the ingredients and mix together.

  2. Squeeze over the lime juice.


Pink pickled slaw:

  1. Roughly slice the cabbage.

  2. Thinly slice the red onion.

  3. Using your peeler, peel ribbons from your carrot.

  4. Mix together the red wine vinegar, sugar and salt.

  5. Add the vinegar mixture to the cabbage, onion and carrot. Leave it to marinade for about 20 minutes.


Plate up: stack your taco shells and serve your maple tofu, peppers onions, pineapple salsa and pickled slaw in the middle of the table.

Love, Soph x

I hope you love this recipe. Please let me know if you make it and tag me/send me any pictures of your creations! (@slaudus_eats) Feedback is always appreciated!

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