Satay tofu tacos

Name: Satay tofu tacos
Prep time: 25 min
Total time: 85 min
Yield: 8
Ingredients: 1 tbsp coconut palm sugar; 2 tbsp peanut butter; 250 g tofu; 8 taco shells; 2 Jalapeños; 1 garlic; ¼ bunch coriander; 2 mini cucumbers; ¾ dl lime juice; a little Syracuse salsa; 1 tbsp curry powder; ½ dl soy sauce

main dish

Total: 1 hr 25 min. | Active: 25 min.

vegan, lactose-free

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Tacos are always a popular choice when entertaining friends. These satay tofu tacos are a fabulous example of Asian-Mexican fusion. The neutral tofu absorbs all the wonderful flavours. The longer it is marinated, the more flavoursome it becomes. Ideally, the tofu should be marinated overnight, however just one hour will give it bags of flavour. I like to eat these tacos with lots of fresh coriander, sliced cucumber or jalapeños for a spicy kick. The contrast of warm, marinated tofu and fresh, crunchy vegetables makes for an incredibly light and tasty dish!

LAUREN - Food Photography Academy

Ingredients

for 8 pieces

Marinade & tofu
2 tbsp	peanut butter
½ dl	soy sauce
½ dl	lime juice
1 tbsp	coconut palm sugar or cane sugar
1 tbsp	curry powder
a little	Syracuse salsa
1	garlic clove, pressed
250 g	tofu, diced

To fill the tacos
2	mini cucumbers, sliced
2	Jalapeños, deseeded, cut into rings
¼ bunch	coriander, roughly chopped
1 tsp	lime juice
8	taco shells

How it's done

Marinade & tofu

To make the marinade, mix the peanut butter with all the other ingredients up to and including the garlic. Add the tofu to the marinade, cover and chill for at least 1 hr.

Remove the tofu, wipe away the marinade and set aside. Fry the tofu on all sides in a non-stick frying pan, remove from the pan, set aside.

To fill the tacos

Pour half of the reserved marinade into the pan, heat through. Add the cucumber, jalapeños, coriander, lime juice and reserved tofu, fill the taco shells with the mixture. Serve with the remainder of the marinade.

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