Tofu Birria Tacos
Directions
- 1Grate your tofu then add it to a baking tray with the paprika, tamari & msg, toss to coat then bake at 200°C for 30-40 minutes until mostly golden & crisp.
- 2Sauté the onion & garlic until softened & beginning to brown.
- 3Add the tomato, dried chillis, oregano, tomato paste & stock & stir well.
- 4Add the cumin seeds, coriander seeds, peppercorns, cinnamon stick & bay leaves to a spice bag.
- 5Add the spice bag to the broth.
- 6Bring to a simmer & cook for 10-15 minutes until the veggies are soft then remove the spice bag & blend until smooth.
- 7Return the spice bag to the broth & add the cooked tofu.
- 8Stir everything in, bring to a simmer & continue to cook for another 10-15 minutes.
- 9Separate the tofu from the consommé.
- 10Dip a tortilla into the consommé, tapping off any excess then add it to a lightly greased pan over a medium-high heat.
- 11Add the grated plant-based cheese, diced onion, and coriander to the tortilla.
- 12Add the prepared tofu birria mixture to the tortilla.
- 13Fold the tortilla in half to form a taco.
- 14Garnish with fresh coriander and a lime wedge.
Ingredients
- 6 corn tortillas
- 80 g plant based cheese
- 0.5 onion
- 1 lime
- coriander
- 300 g extra firm tofu
- 2 tbsp tamari
- 2 tsp paprika
- 1 tsp msg
- 2 tomatoes
- 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
Equipment
baking traypotspice bagblenderpantongs
Tips
- For varied textures, bake tofu until mostly golden and crisp as it will soften in the consommé later.
- You can put spices loose in the broth but they will be harder to fish out later.
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