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.

Crispy Tacos or Soft Tacos ?


Tacos aren't really something I tend to make very often.

When I've made them in the past I've used the pre-curled crispy tacos, which are ok but they are nowhere near as good as the ones I made today.

I am totally converted to freshly warmed, soft tacos, which are just a little charred.

Carry on reading for some taco tips.

Browsing Cookbooks


The idea for these tacos was born today when I was browsing through cookbooks in the library (I can never walk past that section without stopping for a look).

I can't remember what the cookbook I picked up was. I just picked it up to see if there were many veggie recipes in it.

The recipe I stopped at was for meat tacos, but that's not what caught my eye.

It was the soft taco shells that looked so good.

I  kept reading to find out how they tackled them, stored that in my memory bank and later in the day when I saw M&S had new chilled sesame, chilli and coriander tofu I knew just what I wanted to make with it.



Which kind of tofu?


I used tofu which was already flavoured from M&S, but of course you could use any pre-marinaded tofu or prepare your own.

Be sure to buy firm tofu if you are preparing your own, silken tofu is only for desserts and sauces. It won't hold It's shape.

Then you need to press the tofu to remove liquid before chopping it into cubes and marinating it in the sauce or dressing of your choice.

Once it has marinaded, you can then roast it in the oven with the mushrooms until crisp on the outside and chewy inside.

You could also use my favourite new technique of cooking tofu in a waffle maker, which needs minimal pressing.

Printable recipe at the end of the post.

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.

Birthday Tacos


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 a great result and a personal recommendation.


roasted vegetables

Taco Filling


For the taco filling I roasted the ready spiced tofu, red onions and chestnut mushrooms.

Before I roasted them I seasoned them  with salt and pepper and give them a light spray of olive oil.


roasted pepper tapenade

Rich Taco Sauce 


I spread my soft homemade warm tacos with roasted pepper tapenade which I also picked up on my last to M&S (you could choose another tapenade or spread).

It's delicious stuff!

I then added mixed salad leaves and a generous filling of the roasted vegetables and tofu before serving.

Soft Flour Tortillas 


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. I

f 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 the tacos 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,


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

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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.
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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.


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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?

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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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