Mexican Tofu Tacos with a Tahini Sauce


  • 150g firm tofu
  • 2.5g smoked paprika
  • 2.5g ground coriander
  • Salt & pepper, to taste
  • 50g avocado
  • 5mls lemon juice
  • 2.5g crushed garlic
  • 3 (47g) corn tortillas
  • 60g iceberg lettuce leaf
  • 20g red cabbage
  • 50g cherry tomatoes


  • 20g hulled tahini
  • 15mls lemon juice
  • 30ml2 water
  • Pinch ground chilli
  • Salt to taste


1. In a bowl season tofu (crumbled) with paprika, coriander and salt and pepper.
2. Heat a non-stick frypan over a medium heat and cook the tofu for 3-5 minutes.
3. Place avocado in a small bowl, add lemon juice and garlic. Mash to combine.
4. In another small bowl, combine all dressing ingredients together with a fork.
5. Heat the corn tortillas as per the instructions on the packet.
6. To assemble the tacos, spread avocado on each tortilla, top with lettuce, cabbage, tomatoes and tofu. Drizzle the dressing over the top.