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I can eat tacos all year round and when it comes to creating the perfect taco, the possibilities are endless. They always taste great. Thanks to the fruity berry salsa, this recipe is perfect for summer. The salsa goes beautifully with the chilli-infused beetroot and hearty fried tofu. You can alter the toppings to suit. I decided to garnish the dish with black beans and avocado to finish.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Place the beetroot in a bowl. Mix the coconut oil with the spices, add to the beetroot, mix well. Transfer the beetroot to a tray lined with baking paper.
Bake for approx. 40 mins. in the centre of an oven preheated to 180°C.
Roughly chop the berries, mix with the remaining ingredients, cover and leave to infuse until ready to use.
Heat the coconut oil in a frying pan, fry the onion and tofu over a medium heat for 5-7 mins. Add the tomato puree, tomatoes, coconut palm sugar, cocoa and spices, cook over a medium heat for approx. 5 mins., season with salt.
Serve the tofu, beetroot and salsa on the tortillas, garnish with the beans, avocado and coriander.
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