This is such a crowd-pleaser and is the perfect party food.
Trust me, everyone around the table will devour these smoky and sticky tofu loaded tacos, meat-eaters and vegans alike.
SERVES: 2-4 (depending on hunger levels)
PREP TIME: 5 minutes
COOK TIME: 5 minutes
Difficulty level: 1 / 5
INGREDIENTS
- 250g (9oz) tofu chorizo
- 8 mini corn or flour tortillas
- 150ml (⅔ cup) vegan sour cream
- 1 large avocado, peeled, halved and pitted
- 100g (3½oz) vegan feta
- 8 sliced jalapeños from a jar
- small handful of coriander (cilantro), leaves picked and finely chopped
- lime wedges, for squeezing
METHOD
-
Set a frying pan over a low-medium heat and add the tofu chorizo. Toss and cook for 5 minutes until the tofu is hot, then transfer to a bowl and set aside. Place the pan back on the heat.
-
In batches, warm the tortillas in the hot pan, cooking for about 30 seconds on each side. Once hot, wrap them in a tea towel or cloth while you continue cooking the rest, to keep them warm and soft.
-
Add a dollop of sour cream to each warm tortilla, thinly slice the avocado flesh and add a couple of slices to each taco, then top with some of the warm tofu chorizo. Crumble over a little feta, add a jalapeño and some coriander, then serve with lime wedges on the side for squeezing.
These lovable monsters are perfect for Valentine's Day and can be made without the Oreo mouths, if preferred.
To me, kimchi jjigae is the ultimate comfort meal that reminds me of home.
There's no recipe more important to the baking legacy of the United States than the chocolate chip cookie.
In many parts of Greece, skordalia is known as a garlic and potato dip, but the combination of bread and walnuts, common in the north of the country, gives the condiment richness and body.
I’ve converted countless olive haters to olive lovers with the introduction of my fave Castelvetrano, the meaty, mild Queen of Olives.
