1 pack extra firm Tofu, drained. and cut/torn into chunks
300g Chestnut mushroom stalks removed and chopped
2 tbsp The Greedy Fox Mexican Seasoning
1 clove garlic, crushed
1 tbsp smoked paprika [optional]
1 Dried chilli soaked in 50ml warm water for 30 mins [Optional]
50ml cup water/veg stock if not using dried chilli.
salt to taste
3 Tbsp olive oil.
Place Tofu into a food processor add 1-2tsp The Greedy Fox Mexican Seasoning the crushed garlic, 1/2 the smoked paprika [if using]. Chop until it s the rough consistency of ground meat.
Heat 1Tbsp oil over a med/high heat add the mushrooms and saute until they start releasing their juices add 1-2 tsp the Greedy Fox Mexican seasoning, smoked paprika [if using] and season to taste.
Cook until the liquid evaporate and the mushrooms are golden. About 6-8mins.
Remove from the pan and set aside.
Add the remaining oil to the pan over a med/high heat saute the tofu until browned around 8 mins add the mushrooms and the liquid cook for a further 2 mins until the liquid has soaked into the tofu and mushrooms.
We serve our Tacos with a little of our buffalo sauce but any salsa will work. https://www.s689880293.websitehome.co.uk/single-post/2017/11/22/The-Greedy-Fox-Buffalo-Sauce
Check seasoning and serve while hot.
Perfect for Tacos served with guacamole and dairy free yogurt. https://www.s689880293.websitehome.co.uk/single-post/2016/07/07/The-Greedy-Fox-Best-Guacamole
Any leftovers? perfect for burritos.