Tofu Tacos With Protein Mole Sauce

Tofu Tacos With Protein Mole Sauce

Recipe by Zena Scott
Servings

1

servings
Prep time

5

minutes
Cooking time

35

minutes

Simple tofu tacos with a protein boosted chocolate mole sauce! The perfect way to switch things up a bit. Leftover sauce would be great to jazz up a veggie, bean filled burrito bowl or enchilada!

Ingredients

  • FOR THE TACOS

  • 120g tofu per serving

  • 60g buckwheat flour

  • 160ml water

  • 7g milled flaxseed

  • 1/4 tsp Pink Himalayan Rock Salt

  • FOR THE MOLE SAUCE

  • 1/2 tsp bouillon

  • 1 tsp tomato puree

  • 1 heaped tbsp (20g) almond butter

  • 125ml boiling water

  • 10g Pulsin Natural Chocolate Pea Protein

  • 7g cacao powder

  • 1/4 tsp of each....cumin, chilli powder and coriander

  • Pinch of cinnamon

  • 1 tsp maple syrup

Directions

  • For the tofu - Slice and dice, and bake on a baking paper lined tray. Spray generously with spray oil. Oven should be preheated to 200C (400F). Bake for 25 to 30 mins...until golden and crispy.
  • For the tacos - Whisk all the ingredients until smooth. Pour 60ml (1/4 cup) into a non stick preheated hot pan. Swirl batter a little to form a small taco size wrap and cook for 2 to 3 mins until the edges lift. Flip and cook for 1 min more.
  • For the mole sauce - Blend everything together. Place into a small pot. Bring to the boil and simmer for 5 mins. Add more water if too thick. Season to taste with Pink Himalayan Rock Salt.
  • Serve tacos with shredded red cabbage, thinly sliced radish, baked tofu, mole sauce and yogurt on the side.

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