BBQ Tofu Tacos with avocado cream, seasonal charred corn and jalapeños in warm corn tortilla wraps. The tofu is fried until perfectly crisp before being smothered in a sweet bbq sauce. These tacos are high in protein and fibre making them a healthy, yet still delicious vegan dinner.
The Trick to Good Tofu
Tofu is one of those now ubiquitous plant based foods that a mere 10 years ago people would have looked at perplexed. However even though today it’s on every supermarket shelf it can still be tricky to get right. I used to press tofu for 30 minutes or even up to an hour and yet the texture would still be lacking. Then comes the flavour, to marinate or not to marinate? Well after being a long time vegetarian I think I’ve finally found the secret to making perfect tofu. Every single time.
The Foundations to a Mouth Watering Marinade
Salt, fat, acid and heat is always good to remember when making a marinade. For this bbq sauce, the tamari provides the salty, umami flavour while the lime juice enhances and balances the overall flavour. Of course you will need to add some sweetness as this is bbq sauce. I’ve used maple syrup for it’s complex, warm flavour. It also adds a much needed stickiness to the marinade. Finally a pinch of coconut or brown sugar adds flavour and colour.
The heat element comes from the frying of the tofu. Coating the tofu in cornflour then frying over a moderate heat creates perfectly crisp tofu. Use rapeseed or vegetable oil as these both have a low smoke point.
What to Serve with Tacos?
To make the avocado dressing I’ve kept things very simple which means only 4 ingredients are required. Blitz together ripe avocado, lime, salt and coriander for a creamy, light dressing. Serve your BBQ Tofu Tacos with avocado cream, fiery jalapeños and charred corn, which is in season here in the UK.
Leave a comment and let me know how you get on making these BBQ Tofu Tacos with avocado cream. I would love to see your creations over on instagram!
more healthy dinner recipes
Sweet Potato, Ginger and Chickpea Curry
Chakalaka, bean and tomato relish
Chargrilled Broccoli & Creamy Harissa
Crispy gnocchi with lemon asparagus
BBQ Tofu Tacos with avocado cream
Ingredients
For the tofu
- 396 g tofu
- 2 tbsp cornstarch
- 1 tablespoon rapeseed or vegetable oil
- 4 corn tortillas
For the BBQ sauce
- 2 tbsp tomato puree
- 2 tbsp tamari or soy sauce if not GF
- 1 tbsp water
- 1 tbsp maple syrup
- 1 tbsp smoked paprika
- 1 teaspoon coconut sugar
- 1/2 teaspoon garlic granules
- 1/2 lime juiced
For the avocado cream
- 1 avocado
- 1/2 lime juiced
- Handful of coriander
- Good pinch of salt
- 3 tbsp water
Optional to serve:
- Handful of crisp lettuce sliced
- 1 corn on the cob charred and sliced
- 1 tbsp jalapeños
Instructions
- Pre heat the oven to 170C/ 150C fan.
- In a large bowl, whisk together the ingredients for the marinade and set aside
- Add the ingredients for the avocado cream to a blender and blitz until smooth.
- Drain the tofu and press for 30 seconds in a colander and then again in a tea towel. Slice into bitesize chunks. Add to a bowl and coat with the cornstarch.
- Add the oil to a large frying pan over a moderate heat. Cook the tofu for 5-7 minutes, turning often to sear all sides.
- Once the tofu is crisp on the outside, pour over the sauce and cook for a further 2-3 minutes.
- Meanwhile place the tortillas in the oven to warm through for 2 minutes.
- Spoon the tofu onto the tortillas. Drizzle over the avocado cream and serve with sliced lettuce, charred corn and jalapeños.