Next weekend with friends, impress them all with this amazing Mexican recipe with a twist! Serve with guac and lime, and be sure to make extra for seconds!

Crispy Tofu Veggie Tacos

• 3 small tortillas

• 50 g tofu (firm)

• 1 tbsp cornstarch

• 1/2 tsp salt

• 1/2 tsp pepper (ground)

• 1/2 tsp paprika

• 1/2 tsp cumin

• 1/4 tsp cayenne pepper (powder)

• 1 tbsp olive oil

• 1/3 cup pico de gallo ((onion, tomato, cilantro, lime, sea salt))

• 1/4 purple cabbage (shredded)

• 3 tsp vegan mayo

• 1 tsp chipotle sauce

1. Heat pan, and grease with olive oil.

2. Press as much liquid out of your tofu as possible, and chop into 1 inch cubes.

3. In a small bowl, combine cornstarch, salt, and spices.

4. Coat each piece of tofu in cornstarch mix, and fry until golden brown.

5. Transfer your tofu to a dry plate, and let cool for about 10 minutes.

6. Mix together chipotle sauce and vegan mayo in a small bowl, then slather a decent amount on each taco.

7. Place your cooled crispy tofu pieces in the center of your taco. Then, add your chopped purple cabbage and pico de gallo.

8. Serve with a lime wedge, and enjoy!

-For low-fat version of the crispy tofu, bake at 400°F or 204°C for 30 minutes.

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