Ingredients
For the tofu:
10 ½ oz. (300g) firm smoked tofu
1 tsp. smoked paprika
½ tsp. ground cumin
½ tsp. red pepper flakes
1 tsp. cornstarch
sea salt & black pepper
For the pickle:
½ onion, shredded
7 ½ oz. (225g) purple cabbage, shredded
1 lime, juiced
handful of chopped cilantro
For the bbq sauce:
3 tbsp. BBQ sauce
1 tbsp. tomato paste
For the tacos:
1 avocados, smashed
6 mini tortillas
Directions
Step 1
Preheat the oven to 390°F (200°C).
Step 2
Press tofu to remove excess water then coarsely grate. Place into a bowl with spices, cornstarch, salt and pepper and stir. Spread evenly on a baking sheet, drizzle with 1 tablespoon of olive oil and bake for 10 minutes.
Step 3
To make the pickled cabbage, combine all ingredients in a bowl, season with salt & pepper and toss well until the cabbage and onion turn bright pink. Set aside.
Step 4
Place all the sauce ingredients into a small bowl, add 1 tablespoon of water and stir to combine. Once tofu is cooked, pour over the sauce and stir to coat evenly.
Step 5
Dry fry the tortillas, then top with smashed avocado, tofu and pickled cabbage. Squeeze over extra lime juice and garnish with cilantro.
