Crispy Red Curry Tofu Tacos
Ingredients
- 250g organic tofu
- 3 tbsp spelt flour
- Pinch salt and pepper
- 2 tbsp olive oil
- 8 Dona Cholita tortillas
Tofu Coating
- 2 tbsp Church Farm red curry paste
- 2 tbsp coconut sugar
- Juice of 1 lime
- 2 tbsp water
Salad
- ½ red cabbage thinly sliced
- ½ red onion thinly sliced
- Large handful kale roughly chopped
- ½ tsp sesame oil
- Juice of 1 lime
- 1 tbsp sesame seeds
- 1 Jar Naked Byron Chipotle Mayo
Method
- Preheat oven to 200C
- Slice tofu into thin slices, place in bow along with flour and salt and pepper
- Top the bowl with a plate and shake to coat the tofu. Arrange the tofu on a lined baking tray and brush with olive oil to coat all sides
- Bake for 15mins or until golden and crispy
- Meanwhile in a large bowl mix together the red curry coating ingredients
- Once tofu is crispy, add to the curry mix and toss to evenly coat. Bake for a further 15mins
- Meanwhile prepare the salad. Combine all salad ingredients in a mixing bowl and gently massage with your hands
- Assemble tacos with salad and top with chipotle mayo
