1 large block firm tofu
2 tbsp olive oil
2 tsp chilli powder
2 tsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
1 tsp onion granules
1 tsp garlic granules
1/2 tsp dried oregano
1/4 tsp cayenne pepper
Salt & pepper
1 red onion
100g mixed mushrooms (Shiitake, chestnut, oyster etc.)
1 red, green & yellow bell pepper
1 tbsp olive oil
Salt & pepper
1 lime, cut into wedges
Pickled jalapeños, to garnish
Fresh coriander, to garnish
Oatly Creme Fresh, to serve
FOR THE FRESH SALSA
10-12 cherry tomatoes on-the-vine
4 pickled jalapeno slices, choppped
Small bunch fresh coriander, chopped
Juice 1/2 lime
1 tsp olive oil
Salt & pepper
FOR THE GUACAMOLE
2 ripe avocados
6 cherry tomatoes on-the-vine, chopped
Small bunch fresh coriander, chopped
4 pickled jalapeno slices, chopped
Juice 1/2 lime
1 tsp olive oil
Salt & pepper
METHOD
1. Press the tofu in a tofu press or by wrapping it well in a clean tea-towel with a heavy book placed on top and leave for a minimum of 20 minutes. Once pressed, pull the tofu apart into bite-sized chunks then place them in a large mixing bowl.
2. In a small mixing bowl, add the chilli pepper, smoked paprika, cumin, coriander, onion and garlic granules, oregano, cayenne, salt, pepper and olive oil. Stir well to combine then drizzle over the torn tofu chunks. Massage the rub gently into the tofu pieces, ensuring each piece is well coated, then place in the fridge to marinate while prepping the vegetables.
3. Chop the red onion into wedges, slice the mushrooms and cut the peppers into chunky strips. Place everything on a non-stick baking tray, drizzle over the olive oil and season with salt and pepper, then toss everything together well.
4. Remove the Tofu Chickn from the fridge and scatter the pieces onto the tray with the vegetables. Using a spatula, evenly distribute the chunks within the tray. Place the tray-bake in the oven for 30 minutes until the tofu is golden and the vegetables are caramelised, shuffle well halfway through.
5. While the bake is in the oven, make the Fresh Salsa by adding the tomatoes, jalapeños, coriander, lime juice, olive oil, salt and pepper to a bowl and stir through to combine. Make the Guacamole by mashing both avocados, then add in the tomatoes, jalapeños, coriander, lime juice, olive oil, salt and pepper, then mix well to combine.
6. Once the tray-bake is almost ready, place the tortillas in tin-foil and fold in the edges. Place the tortillas in the corner of the tray and leave to warm through for the last minute.
7. Serve the tray bake in the centre of the table with pickled jalapeños, fresh coriander and limes wedges scattered on top as a garnish, and with the Fresh Salsa, Guacamole and vegan sour cream or creme fresh on the side.
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