Vegan Tacos with Pickle Salsa

Vegan Tacos with Pickle Salsa

Preparation time: 20 minutes

Cooking time: 10 minutes (overnight chilling)

Makes: 6 - 8

30 minutes Food Savoury Vegan Vegetables
Sign in to add to favourites


Preheat the oven to 180c.
Use a rolling pin or a blender to break the walnuts into a fine crumb. Break the tofu into small pieces and add into a mixing bowl along with the walnuts. Add the rest of the taco ingredients and mix well. Spread onto a lined baking tray and bake in the oven for 30 - 40 minutes until dark and crispy.
Place the salsa ingredients into a blender and pulse until you have a chunky salsa.
Serve with your favourite taco fillings!


1 block of firm tofu
200g walnuts
1 Tsp Onion Powder
1 Tsp Garlic Powder
½ Tsp Cumin
½ Tsp Smoked Paprika
1 Tsp Oregano
¼ Tsp Cayenne Pepper
1 Tbsp Nutritional Yeast
1 Tbsp Olive Oil
2 Tbsps Dark Soy Sauce
1 Tbsp Maple Syrup
2 Tbsps Tomato Paste
For the Pickle Salsa:
1 jar of Opies Mini Gherkins, drained
1/2 red onion, chopped
Handful fresh coriander
1 jalapeño pepper, finely chopped (adjust to taste)
Juice of 1 lime
Salt and pepper to taste
To serve:
Soft Taco Shells
Vegan Sour Cream

30 minutes Food Savoury Vegan Vegetables