- 500g extra-firm tofu, drained and cubed
- 2 tbs coconut oil
- 2 large avocados, pitted, peeled, and diced
- 16 mini vegan tortillas
- 2 large handfuls mixed salad leaves, eg. spinach, Romaine lettuce, etc.
- 1 red cabbage, shredded
- 3 vine tomatoes, cored and sliced
- Salt and freshly ground black pepper
Season the tofu cubes with salt and pepper.
Melt the coconut oil in a large sauté pan set over a medium heat until hot.
Add the tofu to the pan and sauté until golden-brown all over. Remove to a plate lined with kitchen paper to drain.
Mash the diced avocado in a mixing bowl with a fork or potato masher. Season to taste with salt and pepper. Transfer to a serving bowl and position in the centre of a round serving platter.
Warm the mini tortillas in a dry frying pan set over a medium heat until just starting to colour, turning a few times.
Fill each tortilla with salad leaves, cabbage, tomato and the cooked tofu.
Shape into tacos and arrange on the platter, side-by-side, around the avocado dip before serving.
Make sure the tortillas are vegan-certified. Garnish the platter with coriander leaves and a drizzle of almond or soya milk yoghurt, if desired.