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

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!