Get ready to spice up your tofu tonight. We reckon it's the key to a tasty taco. Well, that and the little kernels of juicy charred corn, slaw and the punchy smokey aioli. This dish is likely to get everyone on the tofu taco train!
Always refer to the product label for the most accurate ingredient and allergen information.
firm tofu(ContainsSoyMay be presentEgg, Gluten, Peanuts, Tree Nuts, Sesame, Milk)
Mexican Fiesta spice blend
smokey aioli(ContainsEggsMay be presentTree Nuts)
mini flour tortillas(ContainsGlutenMay be presentSesame, Soy)
shredded cabbage mix
Slice the kernels off the corn cob. Roughly chop the tomato. Roughly chop the coriander. Slice the lime into wedges.
Heat a medium frying pan over a high heat. Add the corn kernels and cook, tossing occasionally, until golden and lightly charred, 5-6 minutes. Transfer to a bowl along with the tomato and coriander. Season with salt and pepper and toss to combine.
Slice the firm tofu into thin strips (6 per person). In a medium bowl, gently toss together the Mexican Fiesta spice blend, tofu and a drizzle of olive oil. TIP: Be gentle when tossing so the tofu doesn't break up!
Return the medium frying pan to a medium-high heat with a drizzle of olive oil. Add the spiced tofu and cook, until browned, 2 minutes each side.
Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 seconds bursts, or until warm.
In a medium bowl, toss together the shredded cabbage mix, smokey aioli and a squeeze of lime juice.
Bring everything to the table to serve. Fill each tortilla with some dressed cabbage, tofu and charred corn salsa. Serve any remaining lime wedges on the side.