Spiced Tofu and Mushroom Tacos (5:2 diet)

Homemade soft, warm tacos filled with a roasted pepper tapenade, salad leaves, roast spiced tofu, roast red onions and roast mushrooms. A delicious vegetarian or vegan dinner that your family will love. Includes photos and a printable recipe.

Tacos aren't really something I tend to make and when I've made them in the past I've used the pre-curled crispy tacos, which is a whole other experience to the ones I made today. I am not converted to warm, soft tacos, which are just a little charred.

I actually saw a recipe for meat tacos in a cookbook I was browsing through.

I can't remember what the cookbook was. I was browsing through a few at the library. Anyway it was the soft taco shells that caught my attention, so I had a read of how they tackled them and when I saw M&S had in their new chilled sesame, chilli and coriander tofu I knew just what I wanted to make with it.




The tofu is on a stir fry meal deal in M&S just now and is part of their new health range for January, which I will share some of the highlights with you. 

I love when their emails pop into my inbox with their new ranges. So much choice for both vegetarians and vegans these days and more being added each month. I have to say I'm a fan. 

I pop in regularly for my fruit and bits and pieces or sometimes some lunch when I'm at work, so it's nice to see all the new items being introduced. We've tried a few of their new veggie ready meals and burgers for quick midweek meals and really enjoyed them.

Printable recipe at the end of the post.

Here is new range you might like to try.

New Health Range at M&S


STIR FRY

New vegetarian and vegan stir fry options from M&S


Clockwise from top left:

Aromatic Seaweed Stir Fry 200g (£2.50)vegan
Edamame & Pea Stir Fry 280g (£2) - vegan
Veggie Extra Firm Tofu 300g (£2.50) - vegan
Sesame Chilli & Coriander Tofu 180g (£4)  - vegan


New vegetarian and vegan stir fry options from M&S



Clockwise from top left:

Super Sprouted Stir Fry 265g  - vegan
Chilli & Coriander Soya Chunks 180g  - vegan
High Protein Pea Noodles 275g  - vegetarian
High Protein Lentil with Tumeric Noodles 275g  - vegetarian

There is also a meal deal on for these which is even cheaper, but I wasn't paying attention as I was just interested in buying the tofu at the time.



READY MEALS


New vegetarian and vegan ready meals from M&S


Clockwise from top left:

Balsamic Glazed Beetroot & Goat Cheese 350g - vegetarian
Edamame & Coriander Cakes 370g - vegan
Lentil & Mushroom Ragu 360g - vegetarian
Pea & Ravioli 345g  - vegetarian


New vegetarian and vegan ready meals from M&S

Clockwise from top left:

Veggie Lasagne 395g - vegetarian
Pasta Arrabbiata 400g - vegetarian
Tikka Masala & Rice £70g - vegan
Veggie Chilli Non Carne 400g - vegan



STORE CUPBOARD

New vegetarian and vegan store cupboard meals from M&S


Clockwise from top left:

Cauiflower Coconut & Lentil Dahl £300g - vegan
Middle Eastern Inspired Squash & Bean Stew 300g - vegan
Mixed Lentil Shepherds Pie with Root Vegetable Mash 300g - vegetarian
Mixed Bean Chipotle Chilli with Wild Rice 300g - vegan


LUNCH ON THE GO

vegan lunch on the go options from M&S



Clockwise from top left:

Nourish Bowl Spiced Tofu 270g - vegan
Vegan Beetroot & Apple Slaw 220g - vegan
Vegan Roasted Veg 220g - vegan


Homemade soft, warm tacos filled with a roasted pepper tapenade, salad leaves, roast spiced tofu, roast red onions and roast mushrooms. A delicious vegetarian or vegan dinner that your family will love. Includes photos and a printable recipe.



Back to my tacos. Birthday tacos to be precise. I made this for lunch for my husband's birthday. He was feeling tired and just wanted to stay in and have pizza for dinner so I thought a special lunch was in order.

He was delighted and loved them so that was a great result and a personal recommendation.


roasted vegetables

For the taco filling I roasted the ready spiced tofu, red onions and chestnut mushrooms, seasoned with salt and pepper and given a spray of olive oil.

If you can't get this chilled tofu from M&S, you could press tofu and either leave it a marinade or toss it in spices.

roasted pepper tapenade


I spread my soft homemade warm taco with some roasted pepper tapenade which I also picked up on my last to M&S (you could choose another tapenade or spread), then add some mixed salad leaves and a generous filling of the roasted vegetables and tofu before serving.

I made my tacos with small flour tortillas, but you could make your tacos with large flour tortillas and cut them in half once they re prepared or eat the whole thing if you are feeling hungry. 

It my be tricky to hold. Make sure you have a plate on your lap or under the table in front of you. Freestyle it and you could end up with it all over your lap. Don't blame me, I did warn you!




Homemade soft, warm tacos filled with a roasted pepper tapenade, salad leaves, roast spiced tofu, roast red onions and roast mushrooms. A delicious vegetarian or vegan dinner that your family will love. Includes photos and a printable recipe.


How do I make homemade soft tacos


Small soft flour tortillas make the best tacos. If you only have large flour tortillas you can use them but they will be more difficult to eat.

If you have a gas hob, turn a ring on just above low and hold pop the tortilla on it to let it char. Use tongs to move it around and then turn it over and do the other side. Just a little charring round the edges and across the middle is enough to leave it soft, but warm with a little crispness. If you like them crisper, leave them longer.

If you don't have a gas hob, then you could warm and crisp them under the grill (broiler in USA), but do keep an eye on them.


Homemade soft, warm tacos filled with a roasted pepper tapenade, salad leaves, roast spiced tofu, roast red onions and roast mushrooms. A delicious vegetarian or vegan dinner that your family will love. Includes photos and a printable recipe.

5:2 Diet Recipe


These tacos are great for the 5:2 diet as they are only 183 calories for one really well filled taco, which would be great for lunch as it is or you could serve it for dinner with a big salad or after a bowl of low calorie soup.

The new 5:2 diet allows 800 calories and the original 5:2 diet allowed 500 for men on a fast day and 600 for women.

It's also high in vitamin D and a good source of calcium (who said you need to eat dairy to get your calcium?), iron and potassium,


* * * * * * * * *

Related - Easy Carrot & Mixed Vegetable Soup (5:2 diet)

* * * * * * * * *


Yield: 6 tacos
Homemade soft, warm tacos filled with a roasted pepper tapenade, salad leaves, roast spiced tofu, roast red onions and roast mushrooms. A delicious vegetarian or vegan dinner that your family will love. Includes photos and a printable recipe.

Spiced Tofu and Mushroom Tacos

Homemade soft, warm tacos filled with a roasted pepper tapenade, salad leaves, roast spiced tofu, roast red onions and roast mushrooms. A delicious vegetarian or vegan dinner that your family will love. Includes photos and a printable recipe.
prep time: 15 MINScook time: 20 MINStotal time: 35 mins

ingredients


  • 6 small flour tortillas
  • 6 heaped tsp red pepper tapenade ( or another spread of your choice)
  • 100g mixed salad leaves
  • 180g spiced tofu pieces
  • 2 red onions, cut into halves, then cut into small wedges
  • 250g chestnut mushrooms, thickly sliced
  • a generous spray of olive oil
  • a good grinding of salt and pepper

instructions


  1. Preheat oven to 220 °C /200°C fan/ gas mark 7 and prepare the vegetables.
  2. Spread the vegetables into one or two oven trays, season and spray with olive oil, then pop in the oven and cook for 20 - 25 minutes until golden and crisping at the edges.
  3. Prepare your tacos. If you have a gas hob, turn a ring on just above low and hold pop the tortilla on it to let it char. Use tongs to move it around and then turn it over and do the other side. Just a little charring round the edges and across the middle is enough to leave it soft, but warm with a little crispness. If you like them crisper, leave them longer.

    If you don't have a gas hob, then you could warm and crisp them under the grill (broiler in USA), but do keep an eye on them.
  4. Build your tacos now. Spread with tapenade, top with salad leaves, vegetables and tofu, then fold in half and serve.
  5. Enjoy!
calories
183
fat (grams)
7.1
sat. fat (grams)
1.2
carbs (grams)
24.2
protein (grams)
6.5
sugar (grams)
3.4
Created using The Recipes Generator



Disclosure: I created this recipe for M&S and shared some of the new range. I was not expected to write a positive review and any opinions expressed are my own.
20

Veggie Haggis and Onion Chutney Toasties


These veggie haggis and onion chutney toasties are my second recipe for Burns Night this year. They aren't part of a traditional Burns Supper, but would make a really satisfying lunch or a more casual dinner with some salad and crisps on the side.

There's just something so comforting about a toastie. I don't know why that is, but I would never say no to one.

This toastie is a layered masterpiece. It starts with a thick layer or cream cheese on thick wholemeal bread, next comes a layer or spinach leaves. On top of that there is a generous layer of warm spicy vegetarian haggis and it's finished off with the other slice of bread slathered thickly with sweet onion chutney and grilled until crisp, with those lovely charred grill lines. Mmmmmmm!


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Instant Vegan Haggis, Neeps & Tatties Burgers for Burns Night

Instant vegan haggis, neeps and tatties burgers

That's Graham clutching his vegan haggis, neeps and tatties burger. 

I'd taken some shots of it on the table, but once I said I was finished taking photos (this is the plight of a food blogger's husband) he picked it up to walk off with it and I asked if I could take a shot while he held it. He told me not to be so daft, but I rather like it. I'm quite behind the trend of taking photos of food being held, but I do like the photo.

Husband approved instant veggie burger. Made in a flash, with added spices and a Scottish twist. Suitable for vegans

The burger is accidentally vegan and totally instant.



A quick and delicious vegan burger made with veggie haggis, neeps, tatties, oats and spices. Made in minutes, this is the perfect dish for an easy Burns Night supper.

Instant Burgers


These burgers are instant because I used Vegetarian Haggis, Neeps and Tatties fresh meal from McIntosh of Strathmore to make the burgers. I just mashed the haggis, neeps and tatties in a bowl with some oats and spices, then shaped them into two fat vegan burgers. It only took me about three minutes from start to finish, then a few minutes to cook them.

Bowl of ingredients for vegan haggis burgers

Accidentally Vegan



They are accidentally vegan as the fresh packs of vegetarian haggis, neeps and tatties from McIntosh of Strahmore are approved by the Vegetarian Society as suitable for vegetarians, but if you look at the ingredients they are actually suitable for vegans too. On busy nights we sometimes have these chilled meals for dinner. Everyone enjoys them and they;re on the table in seconds. They are a blessing for my mum who never knows what to serve Cooper.

If you can't get hold of these packs where you live, you could mix shop bought veggie haggis with some mashed potatoes and mashed turnip/swede. The cooking time is longer though, so you can forget the instant part.


McIntosh Vegetarian Haggis, Neeps and Tatties


What are haggis, neeps and tattties?


Haggis


We like to portray a myth in Scotland that Haggis are wee hairy beasties that roam the countryside, but in actual fact haggis is a mixture of sheep's heart, liver, and lungs (pluck) minced together with onions, porridge oats, suet, spices, and salt, which is traditionally encased in the sheep's stomach though, but now usually comes in an artificial skin instead. Yes  that is pretty bleugh, but veggie haggis is actually gorgeous stuff. 

Vegetarian Haggis

As I said veggie haggis (which is also suitable for vegans) is gorgeous stuff. A blend of minced vegetables, oats, pulses, seeds and spices.


Neeps


Neeps is the Scottish word for turnip, which is also called swede, especially in England. It's a basic Scottish crop that is traditionally served with haggis. We boil or steam it and mash it with butter or dairy free spread and seasoned with salt and pepper. It needs nothing more.


Tatties


Tatties is the Scottish word for potatoes. These are traditionally served mashed, alongside the mashed neeps and haggis. The whole meal is served with a creamy whisky sauce and a naughty wee nip of whisky to sip with the meal.



A quick and delicious vegan burger made with veggie haggis, neeps, tatties, oats and spices. Made in minutes, this is the perfect dish for an easy Burns Night supper.


This mixture made two burgers. Graham enjoyed his with a thick layer of dairy free cream cheese, salad leaves, slices of tomato, a burger, then slices of cucumber, red onion and tomato relishI like to add slices of pickled beetroot to mine and I prefer a soft roll toasted just on the inside instead of the crisper roll he prefers. 

Oh by the way, roll is what we call a burger bun in Scotland, also known as a bread roll, a bap orsome of them which are made with layers of butter in Dundee are known as butteries.


22

Roast Vegetable, Olive and Beetroot Salad

Close up of A substantial winter salad filled with roast vegetables on a bed of salad leaves, with sundried tomatoes, pickled beetroot, olives and a pesto balsamic dressing. Suitable for vegetarians and vegans.

A salad in winter? Hell yeah!

I admit I eat more soup in the winter and more salad in the summer, I'm sure everyone is the same. I'm eating lots of tasty homemade soup just now, but today I'm working from home, it's cold and dreich outside, but it's cosy inside and I was craving salad so I was kind to myself and made this roast vegetable, olive and beetroot salad. It was yum!

As much as I like a salad in the winter I do think it should be either a warm salad or one that's a bit more substantial like this one. What do you think?

4

Most Popular Vegan Recipes 2017

A roundup of the most popular vegan recipes in 2017 including lunch, dinner and dessert.

As one year closes and another begins I like to look back on the last year. I like to think about what was successful on my blog, what wasn't so popular, what my readers really want and what I can improve.

I've had a look back over the year to see which of the recipes I created in 2017 were the most viewed and would like to share them with you. From lunch and dinner to sweet treats for dessert. I hope you enjoy them as much as my family and readers have and that you'll try a few.
A roundup of the most popular vegan recipes in 2017 including lunch, dinner and dessert.

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