Super crispy and spiced tofu filled with the corn tacos along with crunchy bell peppers would make an absolutely amazing dish to surprise your vegan friends' and family.
Prepare by lining a baking sheet with parchment paper and preheating your oven to 400°F/200°C.
Cut your tofu into cubes, each about ½ inch in size. Toss the cubes with the tikka seasoning and cornstarch. Don’t be shy to use your hands!
Organise your seasoned tofu cubes as a single layer on the baking sheet. Bake in your preheated oven for 20 minutes, or until crispy.
While the tofu bakes, move onto the next part of the recipe...
For the cream
Put all the ingredients for the cream in a blender and blend until completely smooth. Season with salt and lemon juice as desired. Place mix in the fridge.
For the Tacos:
Heat 2 teaspoons of cooking oil in a large pan over a medium-high heat.
Saute the red onions and bell peppers, making sure to mix frequently until cooked. I like a slight bit of charring on mine, but feel free to stop short of that if you’re not quite as keen.
Hopefully, the tofu should be done by now, but if not then turn off the heat in the pan and wait until it’s ready.
Once done, remove the tofu from the oven and add it to the onion and pepper mix. Combine well and saute for a further 1-2 minutes on a medium heat.
And now…Grill the tortillas on each side, then add a layer of the tofu-onion-pepper mix in the centre. Add the cream on top and garnish with cilantro.
Enjoy!
Notes
You may add your choice of vegetables along with crispy tofu in the tacos.