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Whether it’s meat-free Monday or Tuesday tacos – we’ll eat these crunchy tacos any day!

30 minutes

Serves 4-6

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Ingredients:

  • 4 packets (200g each) PnP plain tofu
  • Salt and milled pepper
  • Glug vegetable oil
  • ½ cup (125ml) soy sauce
  • ⅓ cup (80ml) honey
  • ¼ cup (60ml) sesame seeds
  • 2 spring onions, sliced
For serving:
  • Flour tortillas, toasted over a wire rack of a oven to create tacos (corn taco shells work well too)
  • 2 cups (500ml) shredded cabbage
  • 1 packet (100g) English spinach
  • 2 radishes, sliced
  • 2 Israeli cucumbers, sliced
  • Microherbs and chilli, chopped (optional)

Method:

  1. Tear tofu into 3-4cm chunks.
  2. Place tofu between two baking trays that are lined with kitchen paper, and squeeze to remove excess moisture.
  3. Heat oil in a pan and fry tofu chunks in batches until golden and crispy. Set aside.
  4. Combine soy sauce and honey and pour over tofu, cooking for another minute. 
  5. Remove from heat and add sesame seeds and spring onion.
  6. Assemble by layering tortillas with cabbage, spinach, radish and cucumber slices.
  7. Top with crispy tofu filling and garnish with microherbs and chili, if using.
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