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Crispy mushroom and tofu tacos topped with corn salsa, guacamole and sour cream

Crispy Tofu & Mushroom Tacos

5 from 1 vote
Crispy tofu and mushroom taco filling flavoured with smoked paprika and chipotle chilli. Served with a charred corn salsa, guacamole and a sour cream crema.
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Prep Time 35 minutes
Cook Time 55 minutes
Total Time 1 hour 30 minutes
Servings: 12 small tacos
Course: Appetizer, Main Course, Party Food
Cuisine: Mexican
Calories: 167
Ingredients Method Notes

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

Method
 

Charred corn salsa
  1. 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.
  2. Whilst the corn is cooking, combine the onion, chilli, coriander, lime juice and honey in a bowl.
  3. Once the corn is cooked remove it from the heat and allow to cool.
  4. 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
  1. Combine the sour cream, lime juice and zest in a small bowl. Stir thoroughly until smooth. Cover and refrigerate until ready to use.
Guacamole
  1. Combine your onion, coriander, tomato, lime juice and jalepeño (if using) in a small bowl.
  2. 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.
  3. Place the stone on top and cover. Refrigerate. I recommend making guacamole on the day.
Mushroom and tofu taco mix
  1. Wipe mushrooms clean with kitchen towel. Remove the stems and finely slice. Use 2 forks to shred the mushroom caps.
  2. (Optional step) Boil the mushrooms in a saucepan for 2 minutes. Drain, leave to steam dry.
  3. 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.
  4. Add the garlic and fry for 2 more minutes.
  5. 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.
  6. Add in the soy sauce and water/vegetable stock. Turn the heat up to medium.
  7. Add in the mushrooms and cook until the water/stock has been absorbed. Around 3 minutes.
  8. 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.
  9. Preheat the oven to 200°C/180°C fan (390°F/350°F).
  10. 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
  1. Just before serving gently warm your tortillas in a pan.
  2. 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