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Spiced tofu tacos in sauce

Name: Spiced tofu tacos in sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 180 g tofu, grated; 4 g smoked paprika; 5 g ground cumin; 20 ml soy sauce; 2 g chili flake; 125 ml Greek yogurt; 6 wheat tortilla; 4 g cilantro; 15 g honey; 1 unit lemon, juice; 1 unit tomato, diced; 1 unit onion, chopped; 105 g tomato passata; 1 clove garlic, minced; 75 ml water

Delicious vegetarian tacos with grated, spiced, and baked tofu, accompanied by a fresh pico de gallo and a creamy yogurt sauce with honey and cilantro. A surprising and tasty way to enjoy tofu with citrusy and spicy notes.

Servings: 2
Prep: 10 min
Cook: 25 min

Ingredients

180 g tofu, grated
4 g smoked paprika
5 g ground cumin
20 ml soy sauce
2 g chili flake
125 ml Greek yogurt
6 wheat tortilla
4 g cilantro
15 g honey
1 unit lemon, juice
1 unit tomato, diced
1 unit onion, chopped
105 g tomato passata
1 clove garlic, minced
75 ml water

Instructions

Preheat oven to 220 °C. Pat tofu dry and grate it into a bowl. Add soy sauce, half of the smoked paprika, half of the ground cumin, and a drizzle of oil. Season with salt and pepper and mix well. Spread the tofu in a single layer on a baking tray lined with parchment paper.
Bake the tofu on the middle rack for 10–15 minutes until golden. Stir halfway through cooking.
Prepare the pico de gallo: peel and halve the onion, then cut into small dice. Dice the tomato into small cubes. De-stem and chop the cilantro. In a bowl, mix half of the onion, the tomato, half of the cilantro, the juice of half a lemon, a drizzle of oil, salt, and pepper.
Sauté the vegetables: peel and mince the garlic. In a skillet, add a drizzle of oil and the garlic, cook 1–2 minutes until golden. Add the remaining onion and a pinch of salt, cook 4–5 minutes until translucent.
Make the sauce: in the same skillet, add the tomato passata, chili flakes to taste, the remaining cumin and smoked paprika, and the water. Stir and cook over medium-high heat 2–3 minutes until thickened. Season with salt and pepper. When the tofu is ready, add it to the sauce and cook 2–3 more minutes, stirring.
Toast the tortillas: place the tortillas on a tray lined with parchment paper and bake on the middle rack 2–3 minutes until warm. In a small bowl, mix the yogurt, honey, most of the cilantro, and lemon juice to taste. Season with salt and pepper and mix.
Serve the warm tortillas, top each with tofu in sauce. Add pico de gallo and cilantro yogurt sauce to taste. Sprinkle with the remaining cilantro and add lemon juice if desired.

Nutrition (per serving)

Calories: 552 kcal
Protein: 34 g
Carbohydrates: 70 g
Fat: 18 g
Fiber: 16 g