Sweet tofu tacos from The Tofu Cookbook by Becky Johnson
Tacos are the ultimate savoury Mexican finger food, but here they are served as a sweet vegan treat, still eaten hot but made with slices of tofu, fresh fruit and soft taco shells.
Ingredients
- 8 small soft corn taco shells
- 8 fresh or frozen strawberries, hulled
- 60 ml/4 tbsp maple syrup
- 30 ml/2 tbsp coconut oil
- juice and grated rind of 1 lime
- 350 g/12 oz firm tofu, drained and thinly sliced
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