Tacos with berry salsa, beetroot and tofu

Tacos with berry salsa, beetroot and tofu

Total: 1 hr 20 Min. | Active: 40 Min.
vegan, lactose-free
Nutritional value / people: 719 kcal
, Fat: 32 g
, Carbohydrate: 74 g
, Protein: 29 g

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.


2 people


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:

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200g raw beetroots, sliced
1tbsp coconut oil
½tsp salt
1tsp chilli powder
1tsp paprika
½tsp ground cumin
1tsp dried oregano

Berry salsa

200g mixed berries (e.g. strawberries, raspberries, blueberries)
½ lime, use only the juice
½tsp salt
1tsp olive oil
1bunch coriander, finely chopped

Fried tofu

½tbsp coconut oil
1 red onion, halved, sliced
200g smoked tofu, torn
2tbsp tomato puree
1tin chopped tomatoes (approx. 240 g)
1tbsp coconut palm sugar
2tsp cocoa powder
2tsp chilli powder
2tsp paprika
2dl water
salt to taste

To serve

4 corn tortillas
3tbsp red kidney beans from a can (or black beans)
½ avocado, sliced
a little coriander
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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.

Berry salsa

Roughly chop the berries, mix with the remaining ingredients, cover and leave to infuse until ready to use.

Fried tofu

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.

To serve

Serve the tofu, beetroot and salsa on the tortillas, garnish with the beans, avocado and coriander.

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