Tacos with berry salsa, beetroot and tofu

Name: Tacos with berry salsa, beetroot and tofu
Prep time: 40 min
Total time: 80 min
Yield: 2
Ingredients: 1 tbsp coconut palm sugar; 2 tsp cocoa powder; 200 g smoked tofu; 4 corn tortillas; 200 g raw beetroots; 3 tsp paprika; 200 g mixed berries; ½ limes; 1 bunch coriander; 1 red onions; 3 tbsp red kidney beans; ½ avocados; a little coriander; 1 ½ tbsp coconut oil; 1 tsp olive oil; 2 tbsp tomato puree; 1 tin chopped tomatoes; 1 tsp salt; 3 tsp chilli powder; ½ tsp ground cumin; 1 tsp dried oregano; salt to taste

main dish vegetable dishes summer

Total: 1 hr 20 min. | Active: 40 min.

vegan, lactose-free

470 Likes

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.

Fanny Frey - fannythefoodie

Ingredients

for 2 person

Beetroot
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

Berry salsa
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

Fried tofu
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

To serve
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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