Tofu Tacos With Protein Mole Sauce
Tofu Tacos With Protein Mole SauceRecipe by Zena Scott
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!
FOR THE TACOS
120g tofu per serving
60g buckwheat flour
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
- 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.