Get ready to spice up your tofu tonight. We reckon it's the key to a tasty taco. Well that and the little kernels of juicy charred corn, creamy avocado and the punchy garlic aioli. This dish is likely to get everyone on the tofu taco train!
spicy tofu(ContainsGluten, SoyaMay be presentPeanuts, Sesame)
taco spice blend(May be presentGluten)
garlic aioli(ContainsEggMay be presentTree Nuts)
mini flour tortillas(ContainsGluten)
Slice the kernels off the corn cob. TIP: Do this in a large bowl to stop the kernels from flying everywhere. Slice the spicy tofu into 2 cm squares. Thinly slice the avocado. TIP: Slice the avocado inside the skin and then scoop out the flesh with a spoon. Dice the Roma tomato. Finely slice the cos lettuce leaves.
Heat a medium frying pan over a high heat (no need to add oil!). Add the corn kernels and cook, stirring occasionally, for 5-6 minutes, or until golden and lightly charred. Remove from the pan and set aside on a plate.
While the corn is cooking, combine the plain flour, taco spice blend and salt (use suggested amount) in a medium bowl. Add the tofu squares and toss to coat.
Return the medium frying pan to a medium-high heat with enough olive oil to coat the base of the pan. Once hot, add the tofu to the pan and cook for 2-3 minutes on each side, or until golden and slightly crispy. Set aside on a plate lined with a paper towel to drain any excess oil.
While the tofu is cooking, combine the garlic aioli and water (check ingredients list for the amount) in a small bowl and mix well to loosen.
Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, or until warm.
Divide the tortillas between plates and top with the lettuce, Mexican-style tofu, charred corn, avocado, diced tomato and a drizzle of garlic aioli.