Tacos with berry salsa, beetroot and tofu
Ingredients
for 2 person
200 g | raw beetroots, sliced |
1 tbsp | coconut oil |
½ tsp | salt |
1 tsp | chilli powder |
1 tsp | paprika |
½ tsp | ground cumin |
1 tsp | dried oregano |
200 g | mixed berries (e.g. strawberries, raspberries, blueberries) |
½ | lime, use only the juice |
½ tsp | salt |
1 tsp | olive oil |
1 bunch | coriander, finely chopped |
½ tbsp | coconut oil |
1 | red onion, halved, sliced |
200 g | smoked tofu, torn |
2 tbsp | tomato puree |
1 tin | chopped tomatoes (approx. 240 g) |
1 tbsp | coconut palm sugar |
2 tsp | cocoa powder |
2 tsp | chilli powder |
2 tsp | paprika |
2 dl | water |
salt to taste |
4 | corn tortillas |
3 tbsp | red kidney beans from a can (or black beans) |
½ | avocado, sliced |
a little | coriander |
How it's done
Beetroot
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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