Chipotle Shredded Tofu Tacos with a Tahini Mango Slaw
Chipotle Shredded Tofu Tacos with a Tahini Mango Slaw
by lnfinity
2 Comments
lnfinity
###Ingredients *makes approx 8 tacos*
* 8 tortillas * pickled red onion to top * coriander to top
**Tofu**
* 1 block (approx 400g) extra firm tofu * 2 tbsp tamari (or soy sauce) * 1 tsp smoked paprika * 1/2 tsp msg * 2 tbsp chipotle paste * 1/4 tsp ground coriander * 1/2 tsp ground cumin * 2 garlic cloves * 1/2 a red onion * juice of 1/2 a lime * 100ml veg stock
**Slaw**
* 1/4 a white cabbage, shredded * 2 tbsp tahini * 100g mango * 20g jalapeños * 2 tbsp jalapeño juice
###Instructions
1. grate your tofu then add it to a baking tray with the paprika, tamari & msg, toss to coat then bake at 200°C for 25-30 minutes until golden & crispy in parts (you want various textures) 2. meanwhile, add the chipotle paste, ground coriander & cumin, garlic, onion, lime juice & vegetable stock to a blender & blitz until smooth 3. when the tofu is cooked, pour over the marinade, stir so everything is coated then cover with foil & return to the oven at 160°C for another 30 minutes 4. while the tofu finishes, make the slaw: add the tahini, mango, jalapeños & juice to a blender & blitz until smooth 5. add this mixture to a bowl with the shredded cabbage & mix so everything is coated 6. load your tortillas with mango slaw & chipotle tofu then top with pink pickled onions, fresh coriander & an extra squeeze of lime
2 Comments
###Ingredients
*makes approx 8 tacos*
* 8 tortillas
* pickled red onion to top
* coriander to top
**Tofu**
* 1 block (approx 400g) extra firm tofu
* 2 tbsp tamari (or soy sauce)
* 1 tsp smoked paprika
* 1/2 tsp msg
* 2 tbsp chipotle paste
* 1/4 tsp ground coriander
* 1/2 tsp ground cumin
* 2 garlic cloves
* 1/2 a red onion
* juice of 1/2 a lime
* 100ml veg stock
**Slaw**
* 1/4 a white cabbage, shredded
* 2 tbsp tahini
* 100g mango
* 20g jalapeños
* 2 tbsp jalapeño juice
###Instructions
1. grate your tofu then add it to a baking tray with the paprika, tamari & msg, toss to coat then bake at 200°C for 25-30 minutes until golden & crispy in parts (you want various textures)
2. meanwhile, add the chipotle paste, ground coriander & cumin, garlic, onion, lime juice & vegetable stock to a blender & blitz until smooth
3. when the tofu is cooked, pour over the marinade, stir so everything is coated then cover with foil & return to the oven at 160°C for another 30 minutes
4. while the tofu finishes, make the slaw: add the tahini, mango, jalapeños & juice to a blender & blitz until smooth
5. add this mixture to a bowl with the shredded cabbage & mix so everything is coated
6. load your tortillas with mango slaw & chipotle tofu then top with pink pickled onions, fresh coriander & an extra squeeze of lime
[Source](https://www.instagram.com/p/C7jy4MKKU_y/)
This looks delicious, although I can’t help but notice that the slaw recipe lacks salt