Vegan Thai Tacos

Serves: 4, Cooking time: 15mins

Ingredients:

FOR THE THAI RED CURRY TOFU:

• 1 14-ounce package tofu (If you fancy a non vegan option then you can always switch the tofu out for something else like prawns or chicken)
• 2-3 tablespoons avocado oil or any other high cooking temperature oil
• 1 13.66-ounce can coconut milk
• 1-2 tablespoons red curry paste
• 1 tablespoon soy sauce
• 1 tablespoon maple syrup
• Juice of 1/2 a lime
• 1 teaspoon paprika

FOR THE TACOS:

• Tortillas
• 1/2 cup shredded purple cabbage
• 1/2 cup chopped red bell pepper
• A handful of cilantro, chopped
• Fresh lime and coconut cream, for topping (optional)
• 1/2 cup crushed peanuts

‍

Instructions:

1. In a large saucepan, heat your avocado oil over medium-high heat.
2. Drain all the water from your tofu, chop into cubes, and add tofu to the pan. Cook your tofu for 3-4 minutes on each side, until golden brown. Make sure your pan is large enough, or cook your tofu in 2 batches.
3. In a separate saucepan over medium heat, add your curry paste and can of coconut milk and stir together until incorporated. Increase heat to medium-high and let reduce, for about 5 minutes. You will see the sauce begin to bubble and thicken.
4. Reduce to low heat, and add your soy sauce, maple syrup, lime, and paprika. Mix until incorporated.
5. Add your cooked tofu to the pan with your curry sauce, over medium heat, and stir together until tofu is well coated in your sauce.
6. Heat your corn tortillas in a large pan over medium heat for 1-2 on each side
7. Fill your tortillas with your tofu, and top with shredded cabbage, peppers, cilantro, and crushed peanuts.
8. Drizzle lime juice and coconut cream on top, if desired and enjoy!

‍