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Tacos with berry salsa, beetroot and tofu
40 m active | 1 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 719
  • Fat about 32g
  • Carbohydrates about 74g
  • Protein about 29g
This is needed
This is needed for 2 people
  • 200 g raw beetroots, sliced
  • 1 tbsp coconut oil
  • 1 tsp chilli powder
  • 1 tsp paprika
  • 0.5 tsp salt
  • 1 tsp dried oregano
  • 0.5 tsp ground cumin
Berry salsa
  • 200 g mixed berries (e.g. strawberries, raspberries, blueberries)
  • 0.5 lime, use only the juice
  • 1 bunch coriander, finely chopped
  • 0.5 tsp salt
  • 1 tsp olive oil
Fried tofu
  • 0.5 tbsp coconut oil
  • 1 red onion, halved, sliced
  • 200 g smoked tofu, torn
  • 2 tbsp tomato puree
  • 1 tin chopped tomatoes (approx. 240 g)
  • 2 tsp chilli powder
  • 1 tbsp coconut palm sugar
  • 2 tsp cocoa powder
  • 2 tsp paprika
  • 2 dl water
  • salt to taste
To serve
  • 4 corn tortillas
  • 3 tbsp red kidney beans from a can (or black beans)
  • 0.5 avocado, sliced
  • a little coriander
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And that's how it's done
And that's how it's done
Place the beetroot in a bowl. Mix the coconut oil with the spices, add to the beetroot, mix well. Transfer the beetroot to a tray lined with baking paper. Bake for approx. 40 mins. in the centre of an oven preheated to 180°C.
Berry salsa
Roughly chop the berries, mix with the remaining ingredients, cover and leave to infuse until ready to use.
Fried tofu
Heat the coconut oil in a frying pan, fry the onion and tofu over a medium heat for 5-7 mins. Add the tomato puree, tomatoes, coconut palm sugar, cocoa and spices, cook over a medium heat for approx. 5 mins., season with salt.
To serve
Serve the tofu, beetroot and salsa on the tortillas, garnish with the beans, avocado and coriander.

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