Try These Healthy Tacos for Dinner
Fresh, light and totally moreish, we can't get enough of these tacos
Paired perfectly with a pickled salsa, you'll have this healthy taco recipe on rotation all summer long.
Serves
6–8
Preparation time:
10 minutes
Cooking time:
40 minutes
Allergens:
Nuts, Soy
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 tbsp 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
Preheat the oven to 180C.
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.
Place the salsa ingredients into a blender and pulse until you have a chunky salsa.
Serve with your favourite taco fillings!
