Tofu Chorizo Tacos with Burnt Spring Onion Crema

Easy weeknight tacos with a rich, flavour packed and vibrant tofu chorizo filling

35 minutes cook

Serves 3

Mia Jacobs
IMG_9422 2.jpg

Ingredients

    Tofu chorizo:
  • 225gextra firm tofu
  • 2.5 tspsmoked paprika
  • 1 tspgarlic granules
  • 1 tsppaprika
  • 1 tspdried oregano
  • 1/8 tspground cloves
  • 1/2 tspground cumin
  • 1/2 tspchilli powder
  • 2 tbspolive oil
  • 1 tbspsoy sauce
  • 1 tbspapple cider vinegar
  • 1 tspmaple syrup
  • to tastesalt and freshly cracked pepper
  • 1small sweet potato, diced in small chunks
    • The spring onion and avocado crema:
  • 2spring onions
  • 1jalapeño
  • 1small garlic clove
  • 20gfresh coriander (including stems)
  • 1/2avocado
  • 1/2lime, juice
  • 150-175gthick vegan greek yoghurt
    • To serve:
  • 9-12corn tortillas
  • 50gcrumbled vegan feta
  • to garnishTajin
  • to garnishhot sauce of choice or salsa macha (Mexican chilli oil)
  • 3lime wedges
  • 2radishes, sliced

If you're a taco lover, these easy tofu chorizo tacos are the perfect thing to whip up on a week night. The tofu crumbles are packed with flavour and the crema is the perfect refreshing lift and contrast.

Method

  • Preheat the oven to 200 degrees or 180 fan.
  • Crumble the tofu into small, mince like pieces and place into a mixing bowl. Coat the tofu with all the seasonings and mix together until every piece is fully coated. Tip onto one half of a lined baking tray and place the sweet potato chunks on the other side. Drizzle with oil then place into the oven for 25 minutes.
  • Char the whole spring onions and jalapeño on a gas hob or in a hot dry pan. Add both to a blender with the rest of the ingredients for the crema. If the yoghurt is on the runnier side, use less of it. Season the sauce to taste then set to one side.
  • Toast the taco shells in a dry pan or on a flame then place in a clean folded tea towel to keep warm.
  • Top the corn tortillas with the avocado crema, tofu chorizo and sweet potatoes. Garnish with radishes, vegan feta and a hot sauce of choice. Squeeze over more lime juice then enjoy!

    • What do you think of the recipe?

    save recipe
    Mia Jacobs

    Mia Jacobs

    follow

    Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.

    read more

    More recipes from Mia Jacobs...

    nav icon
    saved! saved!