Shredded Tofu Tacos In Guajillo Adobo Sauce With Guacamole & Pico De Gallo On Soft Tortillas

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

Preheat your oven to 220°C / 200°C fan and take out a large roasting tray, saucepan and a large frying pan.

STEP 2

Grate the tofu using a large cheese grater (you can crumble it if you don't have one). Add the shredded tofu into your roasting tray, season generously with salt and pepper and toss in a healthy glug of olive oil. You could add some soy sauce for extra flavour if you have some (optional). Place in the oven and bake for 15-20 minutes or until it's starting to get crispy in some places, but not burned. It should be more dried out and not watery.

STEP 3

Meanwhile, finely dice half of the red onion, dice the tomato, finely chop the coriander and remove the flesh from the avocado. Place the avocado into a bowl, season well with salt and squeeze in half of the lime. Mash the avocado up with a fork until you have a smooth guacamole. Stir through a healthy drizzle of extra virgin olive oil to make it nice and glossy (optional). Place the chopped tomato into a separate bowl with half of the coriander, the diced red onion, the other half of lime juice and season well with salt and pepper. This is your pico de gallo.

STEP 4

Once the tofu is done in the oven, pour the guajillo adobo sauce into your saucepan and warm through over a medium-low heat. Turn it off the heat and stir through the roasted tofu. 

STEP 5

Dry fry (without oil) the tortillas in your large frying pan until lightly charred and warmed through.

STEP 6

To serve up, divide the tortillas between serving plates and build your tacos starting with the guacamole, then shredded adobo tofu and top with the pico de gallo. Garnish with the remaining coriander and enjoy!