Scrambled tofu tacos with kidney beans, crunchy salad and soured cream

Vegetarian mains

Scrambled tofu tacos with kidney beans, crunchy salad and soured cream

Name: Scrambled tofu tacos with kidney beans, crunchy salad and soured cream
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2

Main Serves 2 35 min

Tacos seem poised to have their moment in the culinary limelight. Mexican food has been a star in the street food firmament for the last few years; the burrito boom as it has become known. There is even such a thing as the taco-cleanse diet in the States, although I fear this says more about modern media fads than it does about the detoxifying properties of the humble taco. The taco is essentially a tortilla wrap stuffed full of delicious and complementary ingredients. I think we've managed to tick that box with plenty of crunch from the salad, punch from the chilli, protein from the beans and tofu, and a cooling tang from the soured cream.

Ingredients

main

1 red pepper
light olive oil
1 lemon
2 tsp brown sugar
1 red chilli
4 spring onions
½ cucumber
1 large or 2 small heads Little Gem lettuce
30g coriander
2 garlic cloves
1 tin kidney beans
2 tomatoes
200g tofu
pot soured cream
pack tortillas
salt and pepper

taco spice mix:

1 tsp ground cumin
1 tsp dried oregano
1 tsp sweet smoked paprika
¼ tsp cinnamon

Image of Scrambled tofu tacos with kidney beans, crunchy salad and soured cream

Method

Prep time: 10 min

Cooking time: 25 min

Step 1
Cut the pepper in half, remove the seeds and slice into thin strips. Heat 2 tablespoons of oil in the frying pan and fry the pepper gently for 10 minutes. Meanwhile, juice half the lemon and mix the juice with the brown sugar.
Step 2
Deseed and finely chop the red chilli. Keep the seeds in if you're keen on a bit more heat. Trim and very finely slice 4 spring onions. Take half of the cucumber and split it in half lengthways. Remove the soft, seedy core with the tip of a teaspoon and discard.
Step 3
Slice into half cm pieces at an angle. In a shallow bowl, mix the sliced onions and cucumber with the sweetened lemon juice, one third of the chopped chilli and a good pinch of salt. Leave to macerate while you continue.
Step 4
Cut the Little Gem lettuce into thin wedges. Wash and dry them well. Wash the coriander, shake dry and roughly chop, stalks and all.
Step 5
Turn your grill on to a med/high heat. Peel and finely chop/crush the garlic cloves. Drain the kidney beans. Coarsely chop the tomatoes. Coarsely chop the tofu.
Step 6
Add the garlic, tomatoes and kidney beans to the peppers. Cook for, 3-4 mins before adding the tofu, remaining chopped chilli and taco spice mix. Season with salt and pepper. Turn up the heat and sauté everything together for 4- 5 mins.
Step 7
While the tofu cooks, mix 1 tbsp of oil in with the cucumbers and onions to make a dressing. Toss with the lettuce wedges to complete the salad. Slide 4 tortillas under the grill until warm but still pliable.
Step 8
Add ½ of the chopped coriander to the tofu. Check the seasoning and adjust to your taste. Pile the scrambled tofu onto the tortillas and fold them over to make a taco.
Step 9
Wedge in some salad and a blob of soured cream. Scatter in the remaining coriander. Serve any remaining salad on the side.