Spicy Chipotle Tacos With Mushrooms & Tofu
Total Time
50 minutes
Prep Time
0 seconds
Cook Time
50 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 pack baby button mushrooms
- 1 block firm tofu
- 2 shallots
- 2–3 tablespoons chipotle paste
- 2 tablespoons olive oil
- pinch of flaky sea salt & black pepper
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Preparation
Step 1
Preheat the oven to 180°C fan / 400°F. Crush the cumin seeds and coriander seeds in a pestle and mortar; tip into a shallow casserole dish (with a lid) or a deep-sided baking tray. Add the mushrooms, tofu, shallots, chipotle paste, olive oil, season generously and toss together. Top with a piece of baking parchment, then cover with a lid (or tightly with foil, if you’re using a baking tray) and cook for 30 minutes until tender and fragrant.
Step 2
To make the slaw, add the cabbage to a bowl or serving dish, toss with the lime juice and season with a pinch of salt. Next, add the coriander, chillies, tahini, olive oil and 4 tablespoons of water to a high-speed blender; blitz until smooth. Pour the sauce over the cabbage and toss together.
Step 3
After 30 minutes, remove the casserole dish from the oven, remove the lid and then return to the oven for 10 minutes, until everything is golden and crisp at the edges.
Step 4
Warm the tacos in a hot, dry frying pan (you can also do this in the oven or over a flame) and then pile on a plate. Place the avocado in a small bowl, squeeze over the lime juice and season generously.
Step 5
To serve, garnish the tacos with extra coriander (optional) and bring everything to the table for everyone to help themselves.
Step 6
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