Tofu Bell Pepper Tacos

High-Protein Tofu Bell Pepper Tacos: a quick, flavorful meal with tofu, bell peppers, and creamy sauce. Perfect for lunch or dinner!

Recipe Source Link:https://www.mygingergarlickitchen.com/tofu-bell-pepper-tacos/

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RECIPE INGREDIENTS

» For Tofu Bell Pepper Tacos Filling

• 3 stalks Spring Onions, chopped
• 1 1/2 large-sized Red Bell Pepper, chopped
• 200 grams Firm Tofu, patted dry and chopped into small pieces
• 1 tablespoon Oil, for sautéing
• 2 tablespoons Ginger and Garlic, chopped
• 2 tablespoons Tomato Paste
• 1/2 teaspoon Cumin Powder
• 1 teaspoon Coriander Powder
• 1/4 teaspoon Black Pepper Powder
• 1/2 teaspoon Smoked Paprika (mild)
• Salt to taste
• 1 tablespoon Sriracha Sauce
• 1 tablespoon Tomato Ketchup
• 1 tablespoon Cilantro, chopped
• 1 tablespoon Lemon Juice

» For the Sauce

• 1/2 cup Greek Yogurt (or hung yogurt or vegan yogurt)
• 1/4 cup Vegan Mayonnaise
• 1 tablespoon Tomato Ketchup
• 1 teaspoon Sriracha Sauce
• 1 clove Garlic, minced
• 1 tablespoon Cilantro, chopped
• 1 teaspoon Lemon Juice

» For Assembling

• 10 Mini Barley Flatbreads, or as needed
• Lettuce - as needed
• 1 Carrot, shredded
• 1 Cucumber, sliced
• 1 Onion, sliced
• Salt & Pepper to taste

RECIPE INSTRUCTIONS

» Prepare the Filling

1. Start by chopping the spring onions and red bell pepper. Pat the tofu dry with a tissue to remove excess moisture, then chop it into small pieces.
2. Heat oil in a pan over medium heat. Add the chopped ginger and garlic, and sauté for a few seconds until fragrant. Add mild red chili and sauté for a few seconds.
3. Add the chopped spring onions and sauté for a minute. After that, add the tofu and bell pepper to the pan, sautéing for 2-3 minutes until everything begins to soften.
4. Stir in the tomato paste and spices-cumin, coriander, black pepper, smoked paprika, and salt. Cook for another couple of minutes.
5. Add tomato ketchup and sriracha sauce, mixing well. Let it cook for another minute.
6. Finally, add chopped cilantro and lemon juice, stirring well to combine. Your delicious tofu bell pepper filling is ready!

» Toast the Tacos

1. Heat a little oil in a separate pan. Add the mini barley flatbreads (or any flatbreads of your choice) and toast them on both sides until warm and slightly golden.

» Make the Sauce

1. In a small bowl, combine Greek yogurt, vegan mayonnaise, tomato ketchup, sriracha sauce, minced garlic, chopped cilantro, and lemon juice. Mix well until smooth.

» Assemble The Tofu Bell Pepper Tacos

1. Place a toasted flatbread on a plate. Spread a little of the yogurt-mayo sauce on the base. Top with a lettuce leaf, then add a spoonful of the tofu filling.
2. Garnish with shredded carrots, sliced cucumber, and sliced onion. Add a sprinkle of lemon juice, salt, and pepper to taste. Serve these tofu bell pepper tacos fresh and warm.

RECIPE NOTES

1. Use firm tofu and pat it dry with a paper towel before chopping to prevent excess moisture in the filling.
2. Adjust spice levels to your taste. For a milder taco, reduce sriracha and smoked paprika.