Peanut Tofu Tacos
Prep Time 20 min
Cuisine Savoury
Use Within Immediately
Method
Cut the tofu into small cubes and coat them in the olive oil and spices in a bowl.
Place the tofu in the air fryer for 12 minutes at 200C.
Chop the purple cabbage and carrot into small strips (you could use a julienne peeler to make this easier) or cut them finely with a knife.
Place the cabbage and carrot in a bowl and coat them with the rice vinegar and mayonnaise.
To make the peanut sauce simply mix all of the ingredients together, adding the water gradually while mixing until a silky peanut sauce has formed.
Assemble the tacos by adding the slaw to the base. Add the crispy tofu on to and drizzle on the peanut sauce.
Finally top with some chopped spring onion and fresh coriander. Enjoy!
Ingredients
- For the peanut tofu tacos:
- 3 mini soft tortillas
- 1/2 block firm tofu
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp cumin
- Salt & pepper, to taste
- 1/4 purple cabbage
- 1 carrot
- 1 tsp rice vinegar
- 1tbsp vegan mayonnaise
- 1 spring onion
- small handful coriander, optional
- For the peanut sauce:
- 2 heaped tbsp ManiLife Deep Roast Crunchy Peanut Butter
- 1/2 tbsp soy sauce
- 1 tsp agave syrup
- 1 tsp sesame oil
- 2 tsp sriracha
- Juice from 1/2 lime
- 1/4 cup water
Recipe by Shannon Skinner
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