Tacos with berry salsa, beetroot and tofu


Total time: 1hr 20m
Preparation Time: 40m

Servings
For 2 people


Author

Fanny - fannythefoodie


Nutritional Information

Contains 719 Kcal, 29g Protein, 74g Carbohydrates, 32g Fat


Ingredients

  • Beetroot
  • 200 g raw beetroot, sliced
  • 1 tbsp coconut oil
  • 1 tsp paprika
  • 0.5 tsp salt
  • 1 tsp dried oregano
  • 0.5 tsp ground cumin
  • 1 tsp chilli powder
  • Berry salsa
  • 200 g mixed berries (e.g. strawberries, raspberries, blueberries)
  • 0.5 tsp salt
  • 0.5 lime, use only the juice
  • 1 tsp olive oil
  • 1 bunch coriander, finely chopped
  • Fried tofu
  • 200 g smoked tofu, torn
  • 0.5 tbsp coconut oil
  • 1 red onions, halved, sliced
  • 2 tbsp tomato puree
  • 1 tbsp coconut palm sugar
  • 1 tin chopped tomatoes (approx. 240 g)
  • 2 tsp cocoa powder
  • 2 tsp chilli powder
  • 2 dl water
  • 2 tsp paprika
  • salt to taste
  • To serve
  • 4 corn tortillas
  • 0.5 avocado, sliced
  • 3 tbsp red kidney beans from a can (or black beans)
  • a little coriander

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Instructions

  • 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.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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