Tofu Tacos With Protein Mole Sauce

Recipe by Zena Scott

Servings

servings

Prep time

minutes

Cooking time

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.