Mexican shredded tofu tacos

Ingredients

• 

  ½ bunch fresh coriander (to garnish)

• 

  3 cups (375g) garden salad with avocado

• 

  ½ cup reduced fat plain Greek-style yoghurt

• 

  Lime wedges, to serve

• 

  2 tablespoons Heart Foundation Mexican spice blend

• 

  2 tablespoons olive oil

• 

  1 large red onion, halved, thinly sliced

• 

  2 teaspoons salt-reduced soy sauce

• 

  375g firm tofu, drained

• 

  1 cup chunky tomato salsa

• 

  312g packet (12) white corn tortillas

Method

1. 
   1

   Pat tofu dry with paper towel, then coarsely grate. Place on a large non-stick tray. Drizzle over 1 tablespoon of the olive oil. Sprinkle with 1 tablespoon of the spice mix. Toss well to coat. Spread into an even layer.

2. 
   2

   Bake in a 180°C (fan-forced) preheated oven for 25–30 minutes, until golden and lightly crisp. Remove from oven. Cool slightly on tray.

3. 
   3

   Heat remaining oil in a large non-stick frying pan over a medium heat. Add onion and cook, stirring occasionally, for 5–8 minutes or until soft and light golden. Stir in remaining spice blend, tomato salsa, soy sauce and 1 cup water. Bring to the boil and gently boil for about 5 minutes, until thickened. Add baked tofu and cook, stirring, until combined and hot.

4. 
   4

   Heat tortillas as directed on packet. Top with tofu mixture and salad. Dollop over yoghurt. Sprinkle with coriander sprigs and squeeze over lime wedges. Fold in half to serve.