Close

Join Our World... Sign up for our exclusive newsletter

Join Our World... Sign up for our exclusive newsletter
Close

Be inspired every day with Living North

Subscribe today and get every issue delivered direct to your door
Subscribe Now
Be inspired every day with Living North
Try These Healthy Tacos for Dinner
Recipes
June 2025
Reading time 2 Minutes

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!


bennettopie.com

This website uses cookies to ensure you get the best experience on our website.


Please read our Cookie policy.