These crispy tofu and mushroom tacos are flavoured with paprika, cumin and chipotle paste for a rich, smokey flavour. They are served with a vibrant charred corn salsa, guacamole, and a zesty lime crema. These tacos are easily made plant-based so everyone can enjoy them! This recipe makes 12 mini tacos, enough for 2-3 people.
How to make crispy tofu and mushroom taco filling
The main ingredients in this filling are grated tofu and pulled mushrooms. I used oyster mushrooms but you could also use shiitake or king oyster mushrooms.
First, I finely sliced my mushroom stalks and used two forks to pull apart the mushroom caps. I then boiled them. Boiling mushrooms changes their structure, brings out their flavour and makes them taste more meaty. This step is completely optional, but recommended.
Next fry the onions. It is important to cook them for 9 minutes to bring out their natural sweetness. Next garlic, ground cumin, smoked paprika, ground coriander (cilantro), tomato purée and chipotle paste are added to give the tacos their deep and smokey flavour.
I then added water or stock. This hydrates the mushrooms and gives them a meaty texture. Using stock will add extra flavour, but water is fine too.
I added in honey for extra sweetness. Swap honey for brown sugar or maple syrup as a plant-based alternative.
I then added in grated tofu. Grated tofu is a great replacement for minced meat. It is high in protein and cooks quickly.
Finally, the mixture is baked in the oven for 15-20 minutes to crisp up. You can change the timings depending on how browned you like your filling.
How to make charred corn salsa
A charred corn salsa is a delicious alternative to a standard pico de gallo or tomato salsa.
First, char your corn cobs in a grill pan for 15-20 minutes. You could also cook them under the grill in the oven.Combine the corn with red onion, coriander, lime juice, chilli and honey for a sweet and tangy salsa. I separated my onion layers so that I could chop them extra finely and avoid large onion pieces.
To make this step easier substitute fresh corn for canned corn. It won’t taste as fresh and crunchy but it is still delicious.
How to make guacamole
Guacamole always tastes 1000% better homemade than shop bought. When you make it from scratch it is much easier to make a chunky, fresh-tasting guacamole.
Simply combine a pulverised tomato with red onion, jalapeño, coriander, lime juice and fresh avocado in a small bowl. Mash together with a whisk or a fork until it reaches your desired consistency. Your avocado will need to be ripe but not bruised for the best results.
Make sure to keep your avocado stone! If you put it in the bowl with the guacamole before covering it will help prevent the avocado from browning.
How to make a lime crema
This is very easy. Simply combine the sour cream with lime zest and lime juice. Make sure to mix it really thoroughly for a super smooth and creamy sauce. Replace the sour cream with crème fraîche or Greek yoghurt, if you prefer.
Vegan taco recipe
These tacos are easily veganised. Simply replace the honey for maple syrup in the taco filling and charred corn salsa. For the crema, you could replace the sour cream with vegan yoghurt. I would recommend using an unsweetened soy yoghurt.
Nutrition
This meal is surprisingly good for you! The more plant-based foods you can include in your diet the better. This is what I’ve learned from the book ‘Eat more, Live well’. This recipe contains at least 10 different plant foods to keep your gut happy and healthy.
Furthermore, tofu provides an excellent source of protein. Additionally, mushrooms are incredibly nutritious. They are a great source of vitamin D, B vitamins and selenium and have a wide range of potential health benefits.
Similar Recipes
For more delicious mushroom recipes check these out:
- Vegan creamy mushroom pies
- Creamy garlic and mushroom pasta
- Vegan crispy mushroom bao buns
- Crispy enoki mushroom KFC-style wraps
Crispy Tofu & Mushroom Tacos
Ingredients
Charred corn salsa
- vegetable oil
- 1½ corn cobs around 300g
- ½ finely chopped red chilli adjust according to preference
- 2 tbsp red onion very finely chopped*
- 2 tbsp fresh coriander roughly chopped
- ½ lime juice
- 1 tsp clear honey
Crema
- 80 ml sour cream
- ½ lime zest and juice
Guacamole
- 3 tbsp red onion very finely chopped
- 4 tbsp fresh coriander roughly chopped
- 1 medium or ½ large tomato pulverised
- ½ lime juice
- ½ jalepeno pepper finely sliced (optional)
- 1 avocado ripe
Mushroom and tofu taco mix
- 125g oyster mushrooms king oyster mushrooms or shiitake will also work
- 2 tbsp olive oil
- 1 white onion finely chopped
- 4 garlic cloves finely chopped
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp ground coriander
- 1 tbsp tomato purée
- 1 tbsp chipotle paste
- 250g Extra firm tofu coarsely grated, press the tofu if necessary
- 1 tbsp soy sauce
- 80ml water/vegetable stock
- 1 tbsp honey
To serve
- 12 mini tortillas I cut 12x mini tacos out of 4 regular sized tortillas
Instructions
Charred corn salsa
- Brush your corn with vegetable oil. On a grill pan char your corn on all sides over a medium low heat. Around 15-20 minutes. Turn frequently.
- Whilst the corn is cooking, combine the onion, chilli, coriander, lime juice and honey in a bowl.
- Once the corn is cooked remove it from the heat and allow to cool.
- Once cool slice off the corn from the cobs. Add to the bowl with the onions. Season with salt and pepper. Cover and refrigerate. Make up to a day in advance.
Crema
- Combine the sour cream, lime juice and zest in a small bowl. Stir thoroughly until smooth. Cover and refrigerate until ready to use.
Guacamole
- Combine your onion, coriander, tomato, lime juice and jalepeño (if using) in a small bowl.
- Quarter and peel the avocado. Reserve the stone. Add the avocado quarters to the bowl and mash with a fork or whisk until a chunky sauce forms. Season with salt and pepper and stir to combine.
- Place the stone on top and cover. Refrigerate. I recommend making guacamole on the day.
Mushroom and tofu taco mix
- Wipe mushrooms clean with kitchen towel. Remove the stems and finely slice. Use 2 forks to shred the mushroom caps.
- (Optional step) Boil the mushrooms in a saucepan for 2 minutes. Drain, leave to steam dry.
- In a large frying pan heat your oil. Add in the onions and fry on a low-medium heat, stirring often, for 9 minutes until lightly browned.
- Add the garlic and fry for 2 more minutes.
- Add the cumin, paprika and coriander and stir fry for 1 minute. Add the tomato purée and chipotle paste and stir fry for a further 2 minutes.
- Add in the soy sauce and water/vegetable stock. Turn the heat up to medium.
- Add in the mushrooms and cook until the water/stock has been absorbed. Around 3 minutes.
- Add the honey and tofu and fry for a further 5 minutes, stirring frequently. Take off the heat. Spread onto a large lined baking tray. Allow to cool.
- Preheat the oven to 200°C/180°C fan (390°F/350°F).
- Bake the tofu and mushroom mixture for 15-20 minutes, stirring half way. The longer you cook it the crispier your mixture will be, cook to your preference.
Assembling the tacos
- Just before serving gently warm your tortillas in a pan.
- Top your tacos with the hot mushroom and tofu mix, charred corn salsa, guacamole and crema.
Notes
- by separating the onion layers you will be able to slice the onion extra finely
This is perfect for a meatless friday tacos. We had tacos for lunch as well.
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