Lahmacun tacos
Ingredients
- 1 block tofu
- 1 roasted red pepper
- ½ onion, diced
- 4 garlic cloves
- Small handful chopped parsley
- 1 tbsp tomato paste
- 1 tbsp olive oil
- 1 tbsp harissa
- 1 tsp sugar
- ½ tsp salt
- ½ tsp cinnamon
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp allspice
- ½ tsp black pepper
- 2 tbsp dark soy sauce
- 1 vegan beef stock cube
- 1 red onion, thinly sliced
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 2 tsp pomegranate molasses
- ½ tsp sumac
- ½ cup chopped parsley
- 3 roasted red peppers
- 2 garlic cloves
- 1 tbsp lemon juice
- 1 tbsp harissa paste
- ½ tsp salt
- 300g vegan yoghurt
- 12 mini tortillas
- Mint, chopped
- Za'atar
- Lemon juice
Steps
- Drain and press the tofu. Once done pat dry and grate.
- Grind onion, garlic, roast pepper and parsley in a food processor and transfer the mixture into a large mixing bowl.
- Combine onion mixture with tofu, tomato paste, harissa, olive oil, sugar, salt and spices in a large bowl.
- Heat wok over medium, once hot add the tofu mixture. Add soy sauce and stock powder and mix. Cook for a few minutes then take off heat and set aside.
- Mix olive oil, lemon juice, molasses, salt and sugar. Stir through the onions, sprinkle with sumac and finely chopped parsley.
- Blend ingredients from red peppers to yogurt until smooth. Put in a bowl and set aside.
- Heat a pizza stone in the oven.
- Scoop up a heaped spoonful of the lahmacun mixture, and spread it into a thin layer on your tortilla, going right up to the edges. Repeat for each tortilla.
- Place the lahmacun on the pre-heated pizza stone and bake for about 5-6 minutes. Repeat for each tortilla.
- Drizzle red pepper sauce on top of each taco. Scatter over onion and parsley salad, mint and za'atar. Finish with a squeeze of lemon juice.