Total recipe
Calories~3,050 kcal
Protein~108 g
Carbs~245 g
Fat~182 g
Fiber~42 g
Sugar~26 g
6 servings
Calories~508 kcal
Protein~18 g
Carbs~41 g
Fat~30 g
Fiber~7 g
Sugar~4 g
Tofu Taco Bake
Ingredients
300g extra-firm tofu, patted dry and grated
2 tbsp extra-virgin olive oil
1 tsp cumin seeds
1 tsp smoked paprika
1 onion, finely chopped
1 red pepper, finely chopped
2 garlic cloves, finely chopped or grated
1 (400g) tin chopped tomatoes
1 tbsp chipotle paste
9 soft taco wraps
120g vegan cheddar, grated
1 avocado, cut into small chunks
2 large vine tomatoes, deseeded and chopped into small pieces
½ small red onion, finely chopped
10g coriander, leaves and stalks finely chopped
1 lime, juiced, plus extra to taste
6 tbsp plain vegan yoghurt (optional)
240g mixed salad, to serve (optional)
Directions
Step 1
Put the grated tofu in a bowl with 1 tbsp oil, the cumin seeds and smoked paprika; season well and toss to coat. Air fry at 180°C for 12-15 mins, or until golden. (Alternatively, fry in a large pan over a medium-high heat.) Remove to a plate and set aside.
Step 2
Preheat the oven to 180°C/fan 160°C/gas 4. Meanwhile, heat the remaining 1 tbsp oil in a medium saucepan. Add the onion and red pepper and fry over a medium-high heat for 5 mins or until softened. Add the garlic and cook for 1 min more.
Step 3
Tip in the tinned tomatoes, 200ml water and the chipotle paste; season. Cook, uncovered for 10-15 mins, or until the sauce has thickened. Stir in the tofu and set aside.
Step 4
Line a rectangular baking dish (approx. 27cm x 20cm) with 3 taco wraps, overlapping as needed. Top with a third of the sauce, followed by a third of the cheese. Repeat the layers twice more, so that everything is used up, finishing with a final layer of cheese. Cover with foil and bake for 20 mins, then remove the foil and cook for a further 10 mins or until bubbling and golden.
Step 5
Meanwhile, make an avocado salsa by combining the avocado, tomatoes, red onion, coriander and lime juice in a bowl with a little seasoning.
Step 6
Serve the tofu bake with the avocado salsa, plus a dollop of vegan yoghurt and a mixed salad, if you like.