Tofu Tacos with Lime and Avocado Dressing https://thesourcebulkfoods.com.au/wp-content/uploads/2019/05/Tofu-Tacos-with-Lime-Avocado-Dressing-1.jpg Gluten Friendly, Vegan Friendly, Dinner Tofu Tacos 2 tomatoes, diced 1 small red onion, diced Salt & pepper, to taste 3 Tbsp organic extra-virgin olive oil 300g firm tofu 1 tsp smoked paprika 1 heaped tsp ground cumin 1 Tbsp fresh chilli, diced 1 cup cooked black beans, drained 4 large leaves cos lettuce ½ red cabbage, thinly sliced Lime & Avocado Dressing 1 Tbsp water 2 Tbsp organic extra-virgin olive oil 2 large avocados 1 cup coriander leaves 1 garlic clove Juice 2 limes Combine tomato and onion in a small bowl. Season with salt and pepper and mix well, then set aside. Heat 1 Tbsp olive oil in large pan over medium heat. Crumble tofu into pan and cook for 2–3 mins or until slightly brown. Season tofu with paprika, cumin, fresh chilli, salt and pepper, then add black beans and stir to combine. Cook for another 3–5 mins or until golden brown, then remove from heat. In blender, add all dressing ingredients and blend until smooth. Divide tofu and bean mix onto each lettuce cup. Top with tomato and onion salsa and red cabbage, then drizzle with lime-avocado dressing. Find out more about Lee Holmes at Supercharged Foods PT30M

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Tofu Tacos with Lime and Avocado Dressing

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Tofu Tacos with Lime and Avocado Dressing

Fresh and healthy Tofu Tacos! Tofu is an excellent source of amino acids, iron and calcium and is one of the richest vegetarian sources of protein.

INGREDIENTS

Tofu Tacos

2 tomatoes, diced
1 small red onion, diced
Salt & pepper, to taste
3 Tbsp organic extra-virgin olive oil
300g firm tofu
1 tsp smoked paprika
1 heaped tsp ground cumin
1 Tbsp fresh chilli, diced
1 cup cooked black beans, drained
4 large leaves cos lettuce
½ red cabbage, thinly sliced

Lime & Avocado Dressing

1 Tbsp water
2 Tbsp organic extra-virgin olive oil
2 large avocados
1 cup coriander leaves
1 garlic clove
Juice 2 limes

TIME

30 Minutes

SERVES

DIFFICULTY

METHOD

Combine tomato and onion in a small bowl. Season with salt and pepper and mix well, then set aside.

Heat 1 Tbsp olive oil in large pan over medium heat. Crumble tofu into pan and cook for 2–3 mins or until slightly brown.

Season tofu with paprika, cumin, fresh chilli, salt and pepper, then add black beans and stir to combine. Cook for another 3–5 mins or until golden brown, then remove from heat.

In blender, add all dressing ingredients and blend until smooth.

Divide tofu and bean mix onto each lettuce cup. Top with tomato and onion salsa and red cabbage, then drizzle with lime-avocado dressing.

Find out more about Lee Holmes at Supercharged Foods