Vegan Tofu Tacos with Cajun Slaw
A delicious supper or lunch dish, full of flavour and texture
4
people
Ingredients
Cajun Spice Mix
- 2 tsp Ground Black Pepper
- 1 tsp Ground White Pepper
- 1 tsp Cayenne Pepper
- 1 tsp Dried Thyme
- ½ tsp Onion Powder
- 4 tbsp Cornflour
Slaw
- 300 g Coleslaw Mix
- ¼ cup Mayonnaise - vegan
- ¼ cup Greek Yogurt - vegan
- 1 tbsp Maple Syrup
- ½ tsp Cayenne Pepper
- ½ tsp Chilli Flakes
- 1 tsp Dijon Mustard
- 1 Green Chilli - finely chopped
- 1 juice of Lime
- Salt and Pepper to taste
For the Tofu Tacos
- 1 Firm Tofu - firm block, drained, dried, cut into cubes
- 5 Taco Shells - Tortilla wraps or taco shells
- Chopped toppings of your choice: lettuce, tomato, cucumber, red onion
- 3 tbsp Vegetable oil for frying the Tofu
Instructions
To make the spice mix
- Add all the ingredients from the spice mix ingredients together in a large ziplock bag, seal and shake well to mix!
To make the Cajun Slaw
- In a large mixing bowl, whisk together all the ingredients except for the coleslaw mix.
- Taste for seasoning.
- Stir in the coleslaw mix, or your own sliced veg if using.
To assemble the tacos
- Cube your drained and dried tofu and drop into the Ziplock bag and gently mix to ensure it is all coated. You can now refrigerate overnight, or freeze for upto a month before using.
- Heat a couple of tablespoons of oil in a frying pan until it starts to shimmer slightly.
- Drop in your coated cubes of Tofu and fry, turning frequently, until browned and crisp on all sides.
- Drain on kitchen roll.
- Heat your frying pan and warm your tortillas until they puff up. No oil is needed.
- Then, starting with your chopped lettuce and tomato, start building your tacos! Add some cubes of fried tofu, then top with some slaw.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.