9 soft corn tacos

680g tofu, very finely chopped

2 teaspoons oil

Soy marinade:

4 tablespoons tamari or soy sauce

2 teaspoons chilli puree or freshly chopped chilli

2 teaspoons ginger puree or freshly chopped ginger

4 tablespoons lime or lemon juice

2 cloves garlic, crushed or chopped

Filling:

4 cups iceberg lettuce, sliced very finely

1 cup fresh coriander, roughly chopped

2 spring onions, finely sliced

1 teaspoon rice vinegar

1 teaspoon lime juice

1 teaspoon tamari or soy sauce

Garnish:

Sweet chilli sauce

METHOD

1. Lightly fry tofu for five minutes or until firm
2. Mix marinade ingredients in a large cup, drizzle over hot tofu and cook for a further five minutes or until all absorbed.
3. Chop lettuce, coriander and spring onions. Stir rice vinegar, lime juice and tamari in a cup and mix in with the green vegetables.
4. Warm the corn tacos on a non-stick pan for a couple of seconds. Sometimes, if they are dry, you may need to spray with or dip them in water briefly.
5. Lay out the tacos on your counter and spoon on the tofu mix followed by the green salad ingredients. Drizzle with sweet chilli sauce or relish of your choice.
6. Pick up each taco by the sides and place on serving plates. Typically 3 per person.

This recipe and 79 more easy plant-based recipes from the Revive Cafe, Auckland's popular vegan cafe, can be found in The Revive Cafe Cookbook 6 - Jeremy Dixon.