Ingredients
TACOS
2 medium kumara (about 300 g mashed)
½ cup coconut cream
2 cups self-raising flour
½ tsp baking soda
½ tsp salt
Water, as needed
CRISPY TOFU & VINCE
250 g firm tofu, crumbled
¼ cup rice flour
1 Tbsp oil
Salt and pepper
1 × 100 g packet Mexican Vince
½ cup boiling water
SALSA
2 medium tomatoes, diced
1 small red capsicum, diced
1 small red onion, finely diced
Splash of lime juice
Hot sauce, to taste
Salt and pepper
TO SERVE
Guacamole
Fresh coriander
Method
KUMARA PURÉE
Air fry kumara at 180°C for approx 20 minutes, or until soft. Cook longer if needed.
Scoop out flesh and blend or mash with coconut cream until smooth.
TACO DOUGH
Sift flour, baking soda and salt into a bowl.
Add kumara purée and mix to combine.
Use hands to bring dough together into a soft ball. Add small splashes of water if dough feels dry or cracks.
Cover and rest for 5 minutes.
CRISPY TOFU
Place tofu in a container with rice flour, salt and pepper. Shake to coat.
Add oil, shake again.
Line air fryer basket.
Cook at 200°C for 15 minutes, stirring halfway, until golden and crisp.
SALSA
Mix tomatoes, capsicum and onion.
Add lime juice, hot sauce, salt and pepper. Stir well.
VINCE MIX
Add boiling water to Mexican Vince. Stir and rest for 4 minutes.
Fold through crispy tofu.
COOK TACOS
Divide dough into 8 balls.
Flatten between baking paper using a chopping board or press.
Roll to about 3 mm thick.
Cook in a hot pan or on a hot plate for 3 minutes on one side and 2 minutes on the other.
If dough cracks while rolling, add a splash of water and knead briefly.
ASSEMBLE
Spread guacamole down the centre third of each taco.
Top with Vince and tofu mix.
Finish with salsa and fresh coriander.
To Serve
Serve immediately while tacos are warm and soft.
Serves: 4
Makes: 8 tacos
Prep: 30 mins
Cook: 25 mins
