Tofoo Carnitas
Can't choose? Don't choose. We are going on a global tour with a trio of signature Tofoo transformations. We're talking a British chip-shop classic turned taco, a sweet-and-spicy Jamaican jerk seitan shred, and a deeply smoky, slow-cooked Mexican ancho-braised bite. One plate, three destinations. Let's fly!
- Serves: 6 people
- Prep: 20 mins
- Cooking: 30 mins
Ingredients
2 x 40g batons of smoked Tofoo, nori-seasoned batter, smashed salt & vinegar crisp crumbs, malt vinegar (in a spray bottle), shredded lettuce, herby caper & lemon mayo.
Method
Dip your smoked Tofoo batons into the batter, then roll them in the smashed crisp crumbs until heavily coated. Shallow fry until golden. Blast them with a spray of malt vinegar, salt, and nori powder. Warm your tortilla, lay down the herby mayo and lettuce, add the crispy Tofoo, and top with sriracha mayo.
Ingredients
100g seitan (shredded), 1 tbsp Streetfood Chef Jerk seasoning, 1 tbsp honey or agave, diced mango, pickled pink onion & cabbage, habanero sauce, coriander, crispy onions.
Method
Tumble your shredded seitan in the jerk spices and fry until cooked through with plenty of crispy bits. Drizzle over the honey and drop the heat to glaze it. Warm your tortilla, load it with the habanero sauce, pickled cabbage, and mango, then pile the sweet-spicy seitan on top. Garnish with coriander and crispy onions.
Ingredients
80g crumbled smoked Tofoo, 1 tbsp Streetfood Chef Mexican Seasoning, 80g drained cannellini beans, 1 tbsp tomato purée, pan-roasted onions, ancho chilli flakes, sliced avocado, lime wedges.
Method
Toss the crumbled Tofoo in Mexican seasoning and roast until darkened. Separately, caramelize your onions in a pan, then stir in the tomato purée, ancho flakes, beans, and a splash of water; simmer for 20 minutes before folding in your cooked Tofoo. Warm your tortilla and assemble with sliced avocado, fresh salsas, chillies, and a hard squeeze of lime.
Here’s a bunch of delicious recipes for everyone, from tofu newbies to tofoonatics.
