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Scrambled tofu tacos

Vegan scrambled tofu tacos

The perfect brunch for vegans, vegetarians – and the very hungry!

Suitable for Vegans
Difficulty Medium
Serves 4
Prep time 20 minutes
Cook time 30 minutes

Nutrients per serving:

Energy Total fat Saturates Protein Fibre Carbs Sugar Salt
427 kcal 21 g 4.5 g 20 g 19 g 35 g 8 g 1.5 g

Ingredients

  • 1 tbsp olive oil
  • 400g tofu
  • 1 red pepper, finely chopped
  • 2 tbsp fajita spice
  • 2 sweetcorn cobs
  • 1/4 red cabbage, finely shredded
  • 4 small tortillas
  • 1 lime, cut into wedges to serve

For the salsa

  • 10 cherry tomatoes, quartered
  • 1 shallot, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 1 avocado, finely chopped
  • 1 lime, juiced

Method

Step 1

Make the salsa by mixing all the ingredients together with the lime juice, a little salt and black pepper. Set aside until required.

Step 2

To prep the sweetcorn, place the cobs on a hot griddle pan and cook for 15-20 minutes, turning occasionally until charred.

Step 3

To make the scrambled tofu, heat the oil in a frying pan and fry the red pepper until softened. Add in the tofu, and break up until you have lots of small chunks. Sprinkle over the fajita spice and mix well together. Cook gently for 4-5 minutes or until slightly golden.

Step 4

Once the sweetcorn is cooked and charred, stand the cobs on the end and slice off the kernels.

Step 5

To build the tacos, lay out the tortillas, sprinkle over some shredded cabbage, top with the fajita scrambled tofu, then the charred sweetcorn kernels. Finish off with the salsa and serve immediately with the lime wedges.

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Related Topics

Tofu