Tofu Tacos
Ingredients
- 1 fat clove garlic
- a few broccoli florets
- olive oil
- hummus
- salt & pepper
- recipe
- 2. cut up the sweet potatoes into thick chunks.
- tofu tacos
- 16 oz of extra firm tofu
- 1/2 tbs of liquid aminos
- 1 tbs of rice vinegar
- 1/4 tsp of liquid smoke
- 1 1/2 tbs of chili oil
- juice of 1 lime
- 1 tbs of sesame oil
- 1/4 tsp of korean-style red pepper
- Tofu Tacos
- 16 oz of extra firm tofu
- 1/2 tbs of liquid aminos
- 1 tbs of rice vinegar
- 1/4 tsp of liquid smoke
- 1 1/2 tbs of chili oil
- Juice of 1 lime
- 1 tbs of sesame oil
- 1/4 tsp of Korean-style red pepper
- Salt to taste
Preparation
Preheat the oven to 200C/180C fan/400F/gas mark 6. Line a large baking tray with non stick baking parchment.
Cut up the sweet potatoes into thick chunks.
Place them onto the baking tray and drizzle with a tiny bit of olive oil. Massage the oil into the potatoes.
Season the potatoes with salt and pepper then bake in the oven for 30 mins.
Halfway through cooking the sweet potatoes, I added a few broccoli florets to the baking tray and cooked for the further 15 mins.
Meanwhile slice up the chestnut mushrooms then place the mushrooms and minced/finely grated garlic into a hot frying pan using a little bit of water to cook for 10 mins on a medium heat until they’re soft.
Once everything is cooked, arrange in your bowl with some hummus and sprinkle with dried chilli flakes! Enjoy
Pre-heat oven at 350 degrees F.
In a mixing bowl, scramble your block of tofu
Add the rest of the ingredients and mix well.
Place the tofu on a baking sheet.
Place in the oven for 20-30 minutes or until golden brown.
Remove from the oven and let it cool.
Add to your taco shell and add your favorite toppings!
Enjoy :)