Friday, 27 February 2015

Crispy Cajun Tofu Tacos Recipe

I. love. tacos. and these vegetarian Cajun ones are just delicious...

Tofu needs a lot of flavour so the crisp Cajun coating is the perfect partner.

The gluten free tortillas I use are from MexGrocer - the ones pictured are green corn tortillas made with cactus leaves.

(Serves 2 - 3)

6 x small GF corn tortillas, refreshed in a dry frying pan (to soften)
1 x 396g pack tofu, drained  
2 tbsp Cajun seasoning 
1 tsp smoked paprika
80g polenta 
Salt & pepper 

140g cooked sweetcorn
9 cherry tomatoes, halved
1 avocado, sliced and tossed in a bit of lime juice
2 limes, quartered
30g feta

3 tbsp honey
1 tbsp olive oil, plus extra for frying
1/2 tbsp chilli sauce, plus extra for serving 
1/4 lime juice

Place the tofu between two chopping boards and place something heavy on top (a big pan will do). Leave for 20 minutes.

Mix the polenta, Cajun seasoning, paprika and salt & pepper in one bowl and put aside. Mix the honey, 1 tablespoon oil, chilli sauce and juice from quarter of a lime in another bowl.

After the tofu has been pressed, cut it into 12 large cubes. Toss the cubes into the honey bowl and stir until each cube is coated. Transfer one by one to the polenta bowl and toss in the polenta mixture until completely coated.

Heat a splash of oil in a large frying pan (medium heat) and add the tofu cubes to the pan. Cook for approximately 8 minutes, turning frequently until each side is golden brown and crisp.

Lay out the tortillas on a big board, divide the sweetcorn between them and add 3 tomato halves to each taco. Top with two of the tofu cubes, a couple of avocado slices and crumble over the feta.

Serve with the chilli sauce and lime wedges.


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