Tofu taco with kale, avocado and pickled onion
My favourite way to have a taco is in a crispy lettuce leaf! Here filled with fried tofu and a bunch of other delicious and beautiful looking components. Serve with some baked sweet potatoes and black beans for an even more filling taco fiesta!
Tofu taco with kale, avocado and pickled onion
Serves 4
Ingredients
275 grams organic, firm natural tofu
0.5 tsp chilipowder
1 tsp paprika powder
0.5 tsp ground turmeric
0.5 tsp salt
1 tbsp cold pressed olive oil
For serving
100 grams kale
1 tsp cold pressed olive oil
1 red onion
0.5 dl / 0.2 cups apple cider vinegar
1 tbsp honey
2 avocados
100 grams mango
4 little gem salad
1 lime
fresh cilantro
How to
Press the excess water out of the tofu (if I have time I prepare the tofu in the same was as I do for THIS dish). Fry in oil on medium heat until golden around the edges. Add the spices and let fry for another minute.
Cut away the thick bottom steam part of the kale, tear the leafs in to smaller pieces. Massage with olive oil and a pinch of salt.
Peel and thinly slice the onion, put in a bowl. Bring water, vinegar and honey to a boil. Pour over the onion and cover. Let sit for 15 minutes.
Cut, deseed, scrape out and slice the avocado. Thaw the mango. Remove the leaves from the lettuce, one by one.
Assemble the taco in the lettuce leaves, using the tofu, avocado, red onion, kale and mango. Top with fresh cilantro.
* This is a recipe for Swedish food magazine Allt om Mat, issued in February 2018. Recipe and styling by me, photo by Magnus Carlsson.
