RECIPE: Vegan Tacos with Pickle Salsa
Vegan Tacos with Pickle Salsa
Make more of meat-free meals – here’s how to transform tasteless tofu into a crowd-pleasing supper
(just add mini gherkins!)
PREP: 10 mins Cooking time: 40 mins Serves 6-8
Ingredients:
• 1 block of firm tofu
• 200g walnuts
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• ½ tsp Cumin
• ½ tsp Smoked Paprika
• 1 tsp Oregano
• ¼ tsp Cayenne Pepper
• 1 tbsp Nutritional Yeast
• 1 tbsp Olive Oil
• 2 tbsps Dark Soy Sauce
• 1 tbsp Maple Syrup
• 2 tbsps Tomato Paste
For the Pickle Salsa:
• 1 jar Opies Mini Gherkins, drained
• ½ red onion, chopped
• Handful fresh coriander
• 1 jalapeño pepper, finely chopped (adjust to taste)
• Juice of 1 lime
• Salt and pepper to taste
To serve:
• Soft Taco Shells
• Avocado
• Vegan Sour Cream
Method:
1. Preheat the oven to 180°C.
2. Use a rolling pin or a blender to break the walnuts into a fine crumb. Break the tofu into small pieces and add into a mixing bowl along with the walnuts. Add the rest of the taco ingredients and mix well. Spread onto a lined baking tray and bake in the oven for 30 – 40 minutes until dark and crispy.
3. Place the salsa ingredients into a blender and pulse until you have a chunky salsa.
4. Serve with your favourite taco fillings!
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