TOFU TACOS WITH PROTEIN MOLE SAUCE
- 120g tofu per serving
- 60g buckwheat flour
- 160ml water
- 7g milled flaxseed
- 1/4 tsp Pink Himalayan Rock Salt
- 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 TACOS
FOR THE MOLE SAUCE
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.