Carrot, Tofu and Jalapeño Pesto Tacos
Ready in less than 30 minutes, these vegan tacos showcase crunchy carrots, crispy tofu and a quick juicy jalapeño pesto.
Substitute:
- No carrots? Swap for tomatoes, roasted aubergine or roasted squash.
- No tofu? Use any protein you like.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Servings: 2
Ingredients:
1 Carrot
4 Small soft corn tortillas
150 g Firm tofu (cubed )
1 tbsp Cornflour
1 tsp Garlic powder
1 tsp Onion powder
a pinch of Cayenne pepper
1 Avocado (cubed )
50 g Jalapenos (drained from a jar )
50 g Coriander (leaves and stalks )
1 Lime
Olive oil
Salt & pepper
Recipe:
- Blend the jalapeños, fresh coriander, lime juice, salt and pepper in a food processor until smooth (add a little water if it's a bit dry). Cut the carrot into thin batons using a julienne peeler or knife, then add to a mixing bowl with the avocado, 1 tsp olive oil, salt and pepper.
- Toss the tofu in the corn flour. Heat 1 tbsp olive oil in a small frying pan, then add the tofu and cook over medium heat for 5-7 minutes. Add the garlic powder, onion powder and cayenne pepper and toss to coat. Turn off the heat and add it into the bowl with the carrots. Toss and set aside.
- Heat up the corn tortillas in a large frying pan over medium heat. Fill with the carrot mixture and top with the jalapeño pesto.
- Serve immediately. Enjoy!
How to store
Store your homemade pesto in an airtight container in the fridge for up to 7 days, or in the freezer for up to 1 month.
Leftovers
Follow the same steps with your leftover jalapeño pesto using the veggies and protein of your choice.
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