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Corn Tacos with Crispy Tofu and Corn Salsa
Ingredients
Method
Crispy Tofu
- Press tofu with paper towels to remove water
- Mix together all other items in a bowl
- Tear tofu into small pieces (2cm-ish) and mix into the seasoning to coat
- Heat olive oil in a fry pan, add tofu and fry until liquid is gone and tofu is crispy. Use a fish slice to turn pieces to make sure all sides brown.
Corn Salsa
- If using frozen corn, pour boiling water over corn and leave for 5 minutes until defrosted – drain
- Mix all items in a bowl
Sour Cream
- Cover cashews with boiling water, leave for 10 minutes then drain
- Blend all ingredients except yoghurt in a high speed blender, then stir in the yoghurt.
- Refrigerate. Sour cream will thicken up as it is refrigerated.
Pickled Red Onion
- Put all ingredients in a jar. You can use the onions immediately, or refrigerate and use when needed.
Tacos
- Heat tacos over gas flame, or in a dry pan for a minute or 2 each side (less if doing on the flame – they can catch fire quickly!) and assemble
