Tofu Feta Tacos

We have an unconditional love for Tofu. It’s so versatile and even has proven its ability of imitating some damn good cheese. Not only that, but it’s better for you!
The tofu gives that creamy taste that the greek favourite provides that work beautifully with our vegan tofu potato salad, double soy! I even used the tofu mayo for the potato salad to drizzle over the top of the tacos for extra creaminess.
This recipe is great for exploring new ways to use food and call it homemade. Us herbivores try to make as much as we can from scratch, it can be more cost efficient and you can see exactly what’s going into your food. Not to mention, you can optimise your nutritional intake and use ingredients that suit your needs.
Our tofu feta is high in Iron, Calcium, Protein, B12 and lowers your blood sugar levels and cholesterol, unlike real cheese. The Chickpeas are also high in protein and fibre – all just from plant based yums.

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Tofu Feta Tacos & Spicy Chickpeas
 
Prep time
Cook time
Total time
 
Think Caesar wraps. But think better, tastier and with a little kick. Any occasion healthy, home-comfort with ease.
Author:
Recipe type: Main
Cuisine: Vegan, Greek, Mexican
Serves: 3-4
Ingredients
TOFU FETA
  • 1 block firm tofu
  • ¼ cup apple cider vinegar
  • ¼ cup lemon juice
  • ⅓ cup water
  • 2 tbsp. olive oil
  • 2 tbsp. nutritional yeast flakes
  • 1 tbsp. oregano
  • 1 tsp thyme
  • 1 tsp garlic powder
  • pinch salt & black pepper
SPICY CHICKPEAS
  • 1 can chickpeas (drained)
  • ⅛ cup sriracha sauce
  • 1 tbsp. olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp black pepper
  • ½ tsp salt
TO SERVE
  • 6-8 Gluten-free or whole wheat tortilla wraps
  • Chopped lettuce, tomatoes, spring onion and capers (optional)
Instructions
  1. Firstly, leave the tofu to press and drain between two plates, or two chopping boards for at least 30 mins. Meanwhile, stir together the rest of the ingredients for to the feta in a shallow bowl.
  2. Cut the tofu into small cubes and place them in the marinate - refrigerate for at least 3 hours or overnight.
  3. To make the spicy chickpeas turn the oven to 180C/350F/Gas Mark 4, add all ingredients to a bowl and toss together to coat fully.
  4. Line a baking tray with greaseproof paper, pour the chickpeas evenly on top and bake for 15-20 minutes, until the outsides are crispy.
  5. Finally, assemble the taco with your choice of salad, the tofu feta, chickpeas and a sauce of your choice! Enjoy

 

 

 

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