Ingredients
- 50g Naked Tofoo, sliced
- 10g red onion
- 1/4 tsp chipotle paste
- 1 corn taco
- 10g lettuce
- 1 tsp hot sauce
- Lime zest to garnish
For the Salsa
- 12g sweetcorn
- 1g red chilli, deseeded and diced
- 2 sprigs coriander, chopped
- 1/4 lime, zested
- 5g tomato, deseeded and diced
- 5g red onion, diced
- 2g spring onion, sliced
- Juice of 1/4 lime
Get started
- Slice and quick pickle the red onion in 1 tbsp of white wine vinegar for 10 mins.
- Pan fry the Tofoo in oil for a few minutes on either side, until it turns a golden colour, brushing with the chipotle as it cooks.
- To make the Salsa, char the corn in a dry pan, combine all the salsa ingredients and add some lime juice (reserving a little to squeeze over the finished Taco before eating).
- Over a medium heat, warm the taco in a dry pan for a few minutes.
- To assemble the taco, place the lettuce & Tofoo on the taco, followed by the pickled red onion, the charred corn salsa, lime juice, hot sauce and lime zest. Wrap and eat.
