Sticky chipotle tofu tacos

Sticky chipotle tofu tacos

Tags

Mexican

Cook

Ingredients

  • 1 red onion, finely sliced
  • ¼ cup warm water
  • ¼ cup apple cider vinegar
  • 1 tsp sugar
  • 1 block tofu
  • 1 tbsp cornstarch
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 2 tbsp chipotle paste
  • 2 tbsp agave
  • 1 tbsp soy sauce
  • ½ lime, juice only
  • 2 cloves garlic, minced
  • 300g pineapple, thinly sliced
  • 1 chilli, finely chopped
  • 1 carrot, julienned
  • ½ cabbage, thinly sliced
  • ½ red onion, thinly sliced
  • 1 bunch coriander, chopped
  • 2 limes, juice only
  • 1 tsp maple syrup
  • 100g vegan mayonnaise
  • 2 tsp chipotle paste
  • 2 garlic cloves, minced
  • ½ lime, juice only
  • 8 small corn tortillas, warmed
  • Coriander, chopped
  • Lime wedges

Steps

  1. In a small container mix the warm water, vinegar and sugar until sugar is dissolved. Add onion, put on the lid and shake. Refrigerate.
  2. Drain and press the tofu. Once done pat dry and rip into chunks. In a medium bowl toss with cornstarch, cumin and paprika.
  3. Preheat an air fryer to 200°C. Air fry the tofu chunks for 10 – 12 minutes, turning halfway, or until golden and crisp.
  4. Meanwhile in a large bowl mix the pineapple, chilli, cabbage, carrot, red onion, coriander, lime juice and maple syrup. Season then refrigerate.
  5. In a small bowl combine the mayonnaise, chipotle paste, garlic and lime juice. Season, mix to combine and refrigerate.
  6. When the tofu is almost done, place a pan over medium-high heat. Mix the chipotle paste, maple syrup, soy sauce and lime juice in a bowl.
  7. Once the frying pan is hot, transfer the tofu to the pan and pour in the chipotle sauce mixture. Cook, stirring and tossing until the tofu is coated in a sticky glaze.
  8. Top the warm tortillas with the slaw and then the tofu. Sprinkle over the pickled onion, coriander and chipotle crema.