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- Tacos with berry salsa, beetroot and tofu
Tacos with berry salsa, beetroot and tofu
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
Beetroot
- 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
View these products
- 4 corn tortillas
- 3 tbsp red kidney beans from a can (or black beans)
- 0.5 avocado, sliced
- a little coriander
And that's how it's done
And that's how it's done
Beetroot
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.
