Corn tacos with spiced tofu, tomato, lettuce and lime

Ingredients

For 1 serving

• Corn tortillas2
• Tofu180 g
• Tomatoes120 g
• Iceberg lettuce40 g
• Cumin1 teaspoon
• Paprika1 teaspoon
• Lime0.5
• Extra virgin olive oil1 teaspoon
• Cilantro3 g
• Saltto taste

Contains: soy

Method

1. Pat the tofu dry with kitchen paper and crumble it by hand. Dice the tomato, shred the lettuce thinly and cut the lime into wedges.
2. Heat the oil in a pan over medium-high heat and fry the tofu for 7–8 minutes, stirring, until dry and golden.
3. Add the cumin, paprika and a pinch of salt, toss for 1 minute until the spices are fragrant and squeeze over one lime wedge.
4. Warm the corn tortillas in a dry pan over medium heat for 30 seconds per side, until soft and pliable.
5. Fill the tortillas with the spiced tofu, tomato, lettuce and coriander and serve with the remaining lime wedges.