Baking the tofu rather than frying it uses far less oil to get the perfect level of crispness. You can whisk or mash the avocado dressing with a fork, but using a blender will guarantee a super-smooth result.

Crispy Tofu Tacos and Chopped Salsa Salad [Vegan]

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Serves

2

Cooking Time

30

Ingredients

For the Tacos:

  • 200g (7oz) firm or extra firm tofu, cut into 1cm (1/2 inch) dice
  • 1/2 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons cornflour
  • 2 tomatoes, roughly chopped
  • 1/3 cucumber, deseeded and finely diced
  • 1/2 small red onion, finely diced
  • 1 little gem lettuce, roughly chopped
  • 2 tablespoons finely chopped pickled jalapeños, or 1 chopped fresh chili
  • Small handful of fresh cilantro, finely chopped
  • 1/2 tablespoon extra virgin olive oil (optional)
  • 4 corn or wholemeal tortillas (15cm/6-inch diameter), or homemade flatbreads
  • Sea salt and freshly ground black pepper
  • Hot chili sauce, to serve (optional)

For the Dressing: 

  • 1 large avocado, stoned and peeled
  • 1/2 garlic clove, finely chopped
  • Juice of 1 lime

Preparation

  1. Preheat the oven to 200ºC/Fan 180ºC/ 400ºF/Gas 6. Place the diced tofu in a bowl, sprinkle in the spices, cornflour, and a pinch of salt and pepper. Mix with your fingers to coat, taking care not to break up the tofu too much. Transfer to a baking tray and bake for 20 minutes, turning halfway through, until golden and crisp.
  2. Meanwhile, put the tomatoes, cucumber, onion, and lettuce in a bowl, adding the jalapeños, cilantro, olive oil (if using), and a pinch of salt. Mix gently, then set aside.
  3. To make the dressing, put the avocado, garlic, and 1 tablespoon of the lime juice into a food processor or blender and blitz until smooth.
  4. Add some cold water, a little at a time, until the mixture has a pourable yogurt-like consistency. Season lightly with salt and more lime to taste.
  5. When the tofu is ready, warm the tortillas in the oven for a couple of minutes. Pile some chopped salad into each one and divide the tofu equally between them. Spoon over some avocado dressing and a zigzag of chili sauce, if using. Fold in half and eat immediately.

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About The Author

The Plant-Based Diet Revolution by Alan Desmond

See My Recipes

Dr. Alan Desmond is a Consultant Gastroenterologist based in Devon. Board Certified in Gastroenterology and General Internal Medicine; he completed his specialist training in Cork, Dublin, and Oxford. In The Plant-Based Diet Revolution, Dr. Alan Desmond cuts through the diet confusion to explain how we can all unlock the power of a healthy gut and optimize our overall well-being by simply putting more plants on our plates.

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