Grated Tofu ‘Chorizo’ Tacos

Grating the tofu allows it to crisp up in the pan quickly, while the mushrooms and spices give it a meaty flavour reminiscent of chorizo.

Originally for Good Housekeeping Jan 2021, Alex Luck Photography, Food Styling, Me

Hands-on time 45min. Cooking time about 30min. Serves 4

FOR THE CASHEW CREAM

50g cashews

1⁄2tsp apple cider vinegar

FOR THE AVOCADO CREAM

2 small avocados, peeled and stoned

Juice 1 lime

FOR THE SALSA (PICO DE GALLO)

150g cherry tomatoes, roughly chopped

1⁄2 red onion, finely chopped

Small handful coriander, finely chopped

Juice 1 lime

FOR THE ‘CHORIZO’ FILLING

450g extra firm tofu, we used The Tofoo Co.

1tsp dried oregano

1tsp ground coriander

1tsp paprika

1tsp ground cumin

1⁄4tsp ground cloves

1tsp sugar

1tsp soy sauce

1⁄2tsp chipotle paste

3tsp vegetable oil

300g chestnut mushrooms, finely chopped

TO SERVE

12 corn tortillas, we used Cool Chile Company

1 For the cashew cream, put the cashews into a small pan; cover with water. Bring to boil and simmer for 10min, until tender. Drain well, then blend in a high-speed blender with 70ml water and the apple cider vinegar until smooth. Set aside.

2 For the avocado cream, whizz avocados, lime juice and some salt in the blender, until smooth and thick. Alternatively, mash the ingredients together in a bowl until smooth. Chill until needed.

3 For the salsa, mix all the ingredients in a small bowl with some seasoning. Chill until needed.

4 Next, make the filling. Coarsely grate the tofu, then dab with kitchen paper to dry. In a small bowl, mix the dried herbs and spices, sugar, soy sauce, chipotle paste and 4tbsp water.

5 Heat 1tsp oil in a large non-stick frying pan over high heat. Add the mushrooms and fry until they start to brown and any moisture has evaporated, about 5-8min. Empty on to a plate. Add remaining oil to the pan and when hot, add the grated tofu. Fry for 8-10min, stirring occasionally, until starting to crisp up. Return mushrooms to the pan along with the spice mix. Cook for 2min.

6 Meanwhile, lightly toast each tortilla in a hot, dry frying pan for about 20sec per side. Keep covered until ready to serve.

7 To serve, spread each tortilla with a little avocado cream, top with ‘chorizo’ and salsa, and drizzle over cashew cream.

PER SERVING 470cals, 22g protein, 26g fat (5g saturates), 35g carbs (6g total sugars), 5g fibre