Tofu Peanut Crunch Tacos

Ingredients

• 250 g extra-firm tofu
• 6 corn tortillas
• 150 g cabbage
• 1 large carrot
• 1/2 large cucumber
• 1 tsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp peanut butter
• 1 tsp soy sauce
• 1 tsp lime juice
• 2 tbsp chopped cilantro
• 1 tbsp crushed peanuts

Method

1. Step 1

   Press the 250 g extra-firm tofu for 10 minutes, then cut it into bite-sized cubes.

2. Step 2

   Shred the cabbage (150 g), cut the carrot into matchsticks (1 large), and dice the cucumber (1/2 large).

3. Step 3

   In a small bowl, mix the ingredients for the peanut lime drizzle until smooth. Keep it ready for drizzling.

4. Step 4

   Season the extra-firm tofu with 1 tsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, then cook it in a hot pan until browned and fully cooked. Let it rest briefly before slicing or flaking.

5. Step 5

   Warm the 6 corn tortillas in a dry pan for 20 to 30 seconds per side and keep them wrapped in a clean towel.

6. Step 6

   Add a layer of crunchy vegetables to each tortilla so they create a base for the filling.

7. Step 7

   Top the tortillas with the cooked extra-firm tofu, spoon over a little sauce, and add any warm toppings such as beans or corn if using.

8. Step 8

   Finish with cilantro and crushed peanuts and serve immediately with extra lime on the side.