Tofu Birria Tacos

75 mins
Serves 6
https://cliprecipe.com/recipe/Vm7dMpEFDY4YFPADdfXvi2

Directions

  1. 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.
  2. 2Grate 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.
  3. 3Grate 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.
  4. 4Sauté the onion & garlic until softened & beginning to brown.
  5. 5Sauté the onion & garlic until softened & beginning to brown.
  6. 6Sauté the onion & garlic until softened & beginning to brown.
  7. 7Add the tomato, dried chillis, oregano, tomato paste & stock & stir well.
  8. 8Add the tomato, dried chillis, oregano, tomato paste & stock & stir well.
  9. 9Add the tomato, dried chillis, oregano, tomato paste & stock & stir well.
  10. 10Add the cumin seeds, coriander seeds, peppercorns, cinnamon stick & bay leaves to a spice bag.
  11. 11Add the cumin seeds, coriander seeds, peppercorns, cinnamon stick & bay leaves to a spice bag.
  12. 12Add the cumin seeds, coriander seeds, peppercorns, cinnamon stick & bay leaves to a spice bag.
  13. 13Add the spice bag to the broth.
  14. 14Add the spice bag to the broth.
  15. 15Add the spice bag to the broth.
  16. 16Bring to a simmer & cook for 10-15 minutes until the veggies are soft then remove the spice bag & blend until smooth.
  17. 17Bring to a simmer & cook for 10-15 minutes until the veggies are soft then remove the spice bag & blend until smooth.
  18. 18Bring to a simmer & cook for 10-15 minutes until the veggies are soft then remove the spice bag & blend until smooth.
  19. 19Return the spice bag to the broth & add the cooked tofu.
  20. 20Return the spice bag to the broth & add the cooked tofu.
  21. 21Return the spice bag to the broth & add the cooked tofu.
  22. 22Stir everything in, bring to a simmer & continue to cook for another 10-15 minutes.
  23. 23Stir everything in, bring to a simmer & continue to cook for another 10-15 minutes.
  24. 24Stir everything in, bring to a simmer & continue to cook for another 10-15 minutes.
  25. 25Separate the tofu from the consommé.
  26. 26Separate the tofu from the consommé.
  27. 27Separate the tofu from the consommé.
  28. 28Dip a tortilla into the consommé, tapping off any excess then add it to a lightly greased pan over a medium-high heat.
  29. 29Dip a tortilla into the consommé, tapping off any excess then add it to a lightly greased pan over a medium-high heat.
  30. 30Dip a tortilla into the consommé, tapping off any excess then add it to a lightly greased pan over a medium-high heat.
  31. 31Add the grated plant-based cheese, diced onion, and coriander to the tortilla.
  32. 32Add the grated plant-based cheese, diced onion, and coriander to the tortilla.
  33. 33Add the grated plant-based cheese, diced onion, and coriander to the tortilla.
  34. 34Add the prepared tofu birria mixture to the tortilla.
  35. 35Add the prepared tofu birria mixture to the tortilla.
  36. 36Add the prepared tofu birria mixture to the tortilla.
  37. 37Fold the tortilla in half to form a taco.
  38. 38Fold the tortilla in half to form a taco.
  39. 39Fold the tortilla in half to form a taco.
  40. 40Garnish with fresh coriander and a lime wedge.
  41. 41Garnish with fresh coriander and a lime wedge.
  42. 42Garnish with fresh coriander and a lime wedge.

Ingredients

  • 6 corn tortillas
  • 6 corn tortillas
  • 6 corn tortillas
  • 80 g plant based cheese
  • 80 g plant based cheese
  • 80 g plant based cheese
  • 0.5 onion
  • 0.5 onion
  • 0.5 onion
  • 1 lime
  • 1 lime
  • 1 lime
  • coriander
  • coriander
  • coriander
  • 300 g extra firm tofu
  • 300 g extra firm tofu
  • 300 g extra firm tofu
  • 2 tbsp tamari
  • 2 tbsp tamari
  • 2 tbsp tamari
  • 2 tsp paprika
  • 2 tsp paprika
  • 2 tsp paprika
  • 1 tsp msg
  • 1 tsp msg
  • 1 tsp msg
  • 2 tomatoes
  • 2 tomatoes
  • 2 tomatoes
  • 4 garlic cloves
  • 4 garlic cloves
  • 4 garlic cloves
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • 1 tsp oregano
  • 1 tsp oregano
  • 1 tsp oregano
  • 6 dried guajillo chillis
  • 6 dried guajillo chillis
  • 6 dried guajillo chillis
  • 600 ml meat free beef stock
  • 600 ml meat free beef stock
  • 600 ml meat free beef stock
  • 200 ml water
  • 200 ml water
  • 200 ml water
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • 0.5 tsp cumin seeds
  • 0.5 tsp cumin seeds
  • 0.5 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp coriander seeds
  • 1 tsp coriander seeds
  • 0.5 tsp peppercorns
  • 0.5 tsp peppercorns
  • 0.5 tsp peppercorns
  • 0.5 cinnamon stick
  • 0.5 cinnamon stick
  • 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.