Search

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,


* * * * * * * * *

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.
A Scottish toastie made with vegetarian haggis that is also suitable for vegans.
A quick and delicious vegan burger made with veggie haggis, neeps, tatties, oats and spices. Made in minutes.
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. ...
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 ...