Spicy Tofu & Bean Tacos
These Spicy Tofu & Bean Tacos are a great option for vegetarians or anyone looking for a healthy snack.
12 ounces firm tofu, drained & crumbled
1 can red kidney beans, drained & rinsed
2 tbsp sambal oelek paste or to taste (can substitute with other chili paste)
1 tbsp garlic, finely grated
1 tbsp ginger, finely grated
½ cup green onions, chopped
1 tbsp fresh thyme leaves
1 tsp cumin powder
2 tbsp lime juice
Salt to taste
Crumbled feta cheese for serving
1 tbsp canola oil
2 cups cherry tomatoes, diced
3 cups cabbage, shredded
1 ripe avocado, diced
1 tbsp extra virgin olive oil
Cilantro, for garnish
Salsa verde as required
Soft corn tortillas, warmed for serving
Toss the shredded cabbage, diced tomatoes, diced avocado with 1 tablespoon olive oil. Season with salt and set aside until later.
Heat the oil in a large pan on medium-high heat.
Add the ginger, green onion and garlic to the pan and sauté for a minute or two.
Add the crumbled tofu, cumin, thyme leaves, lime juice and sambal oelek paste to the pan. Cook stirring occasionally for about 10 minutes.
Stir in the kidney beans. Cook until heated through.
Remove from heat. Scoop 2 tablespoons tofu scramble onto a warmed tortilla. Add the shredded cabbage, tomatoes and avocado. Drizzle with salsa verde and sprinkle with feta cheese. Plate each taco in the same way and serve.
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