Ingredients

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160g Naked/Smoked Tofoo

1 tsp Cajun seasoning

1 corn on the cob

2 flour tortillas

1 avocado, peeled, stoned peeled and sliced

1 tbsp oil

4 tbsp tomato salsa

1 tbsp torn flat leaf parley

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Loaded Tofoo Tacos with Avocado and Corn

Serves 2 • Prep 20 min • Cooking

Loaded Tofoo Tacos with Avocado and Corn
Ingredients

Underline

160g Naked/Smoked Tofoo

1 tsp Cajun seasoning

1 corn on the cob

2 flour tortillas

1 avocado, peeled, stoned peeled and sliced

1 tbsp oil

4 tbsp tomato salsa

1 tbsp torn flat leaf parley

Method

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1. Cut the Tofoo into cubes and toss with the Cajun spices. Heat the oil in a frying pan and cook the tofu for 5 minutes, stirring.

2. Grill the corn cob for 7 to 8 minutes, turning frequently until all sides are just lightly charred. Stand upright on a board holding it with a clean cloth and using a sharp knife, slice the kernels off.

3. Warm each flour tortilla in a clean pan. Top with cooked tofu, slices of avocado and the corn. Add 2 spoonfuls of salsa to each one and scatter with parsley.