Smoked Tofu Tacos

Smoked Tofu Tacos

with Mango Slaw and Cilantro-Lime Crema

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Few things look as colourful as these tacos - with smoked tofu inside no less! There’s a hint of sweet mango amidst the expected tang of sour cream we all know and love. Top these tacos with a creamy avocado and you’ll be in for a sweet ride.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

210 g

Smoked Tofu


170 g

Red Cabbage, shredded

2 unit


6 unit

Corn Tortillas

1 unit


14 g


6 tbsp

Sour Cream


1 unit


1 tsp



Not included in your delivery



Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2607 kJ
Calories623 kcal
Fat31 g
Saturated Fat8 g
Carbohydrate68 g
Sugar19 g
Dietary Fiber14 g
Protein26 g
Cholesterol22 mg
Sodium497 mg
Utensilsarrow down iconarrow down icon
Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Prep: Wash and dry all produce. Cut the tofu into 1/2-inch sticks. Zest, then juice the limes. Halve, pit, and thinly slice the avocado. Roughly chop the cilantro. Cut a small piece of the larger end of the mango. Stand it on your cutting board. Avoiding the flat pit running down the centre of the mango, cut ‘cheeks’ of around the pit. Remove the meat with a spoon and cut into thin strips.


Make the mango slaw: In a medium bowl, whisk a drizzle of oil with half the lime zest and juice. Add the red cabbage and mango. Season with salt and pepper.


Make the cilantro-lime crema: In a small bowl, mix the sour cream, half the cilantro, remaining lime zest and juice. Season with salt and pepper.


Cook the tofu: Heat a large non-stick pan over a medium-high heat. Add a drizzle of oil, then the smoked tofu. Cook until golden-brown, 2-3 min per side.


Warm the tortillas: Meanwhile, warm the tortillas in the microwave for 20 sec.


Finish and serve: Divide the tortillas between plates. Top with the avocado, mango slaw, tofu, cilantro and cilantro-lime crema. Drizzle with sriracha and enjoy!