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.
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