Serves 6
Directions
- 1Grate the tofu.
- 2Add grated tofu to a baking tray with paprika, tamari, and MSG.
- 3Toss the tofu to coat.
- 4Bake the tofu at 200°C for 30-40 minutes until mostly golden and crisp.
- 5Chop the onion and garlic.
- 6Slice the tomatoes.
- 7Sauté the chopped onion and garlic in a pot until softened and beginning to brown.
- 8Add chopped tomatoes, dried chillis, oregano, tomato paste, and stock to the pot and stir well.
- 9Add cumin seeds, coriander seeds, peppercorns, cinnamon stick, and bay leaves to a spice bag.
- 10Add the spice bag to the broth.
- 11Bring the broth to a simmer and cook for 10-15 minutes until the veggies are soft.
- 12Remove the spice bag from the broth.
- 13Blend the broth until smooth.
- 14Return the spice bag to the blended broth.
- 15Add the cooked tofu to the broth.
- 16Stir everything in, bring to a simmer, and continue to cook for another 10-15 minutes.
- 17Separate the tofu from the consommé.
- 18Dip a corn tortilla into the consommé, tapping off any excess.
- 19Place the dipped tortilla into a lightly greased pan over medium-high heat.
- 20Sprinkle grated plant-based cheese onto the tortilla in the pan.
- 21Add diced onion and fresh coriander to the tortilla.
- 22Add the prepared tofu filling to the tortilla.
- 23Fold the tortilla in half to form a taco.
- 24Cook until the tortilla is crispy and the cheese is melted.
- 25Garnish with fresh coriander and serve with lime wedges.
Ingredients
- 300 g extra firm tofu
- 2 tbsp tamari
- 2 tsp paprika
- 1 tsp MSG
- 2 tomatoes
- 0.5 onion
- 4 garlic cloves
- 2 tbsp tomato paste
- 1 tsp oregano
- 6 dried guajillo chillis
- 600 ml meat free beef stock
- 200 ml water
- 2 bay leaves
- 0.5 tsp cumin seeds
- 1 tsp coriander seeds
- 0.5 tsp peppercorns
- 0.5 cinnamon stick
- 6 corn tortillas
- 80 g plant based cheese
- 0.5 onion
- 1 lime
- coriander
Equipment
baking traypotspice bagblenderpantongschopping boardknifegrater
Tips
- Bake tofu until mostly golden and crisp, aiming for various textures as it will soften in the consommé.
- You can put whole spices loose in the broth, but they will be harder to fish out later. Using a spice bag is recommended.
Related recipes
Creamy Sour Cream Chicken Enchiladas
Mexican · Dinner
Sheet Pan Chicken Fajitas
Mexican · Dinner
Enchilachos
Mexican · Dinner
Baked Chicken Chile Tacos
Mexican · Dinner
Slow Cooker Chuck Roast
Mexican · Dinner
Fast and Easy Green Chicken Enchiladas
Mexican · Dinner
Nachos Kipbroodjes
Mexican · Dinner
Chili con carne
Mexican · Dinner1h 15m
Sheet Pan Fish Tacos with High-Protein Avocado Crema
Mexican · Dinner30m
Cheesy Taco Potatoes
Mexican · Dinner
Street Corn Chicken Casserole
Mexican · Dinner
Cheese Chicken Taquitos
Mexican · Dinner