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Tofu and mushroom tacos, (PHOTO: James Moffatt)
Prep Time: 15mins
Servings: 4
Cooking Time: 20mins
Ingredients
- 300g - firm tofu, drained
- 3 - large portobello mushrooms, thickly sliced
- 200g - button mushrooms, quartered
- 200g - small button mushrooms, thinly sliced
- 125ml - frozen corn kernels
- - salt and pepper
- 30ml - extra- virgin olive oil
- 12 - gluten-free corn tortillas
- 125g - sour cream
- 1 - ripe avocado, chopped
- ½ - bunch fresh coriander, roughly chopped
- - gluten-free salsa, to serve
Method
Preheat the oven to 200°C and keep an oven tray lined with baking paper handy.
1 Crumble the tofu into a large bowl, creating small and large chunks. Add all the mushrooms and the corn, season and drizzle with oil.
2 Transfer the mixture to the prepared oven tray and roast for 10-15 minutes or until golden. Stir the mixture once halfway through.
3 Meanwhile, heat a chargrill pan on medium heat and cook the tortillas for 30 seconds on each side until grill marks appear. Wrap the tortillas in foil until needed.
4 In a small food processor, pulse the sour cream and avocado until smooth. Season and set aside.
5 Stir the coriander through the mushroom mixture. Top the tortillas with the salsa, mushroom mixture and avocado cream.
