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ANCHO SMOKED TOFU AND MANGO TACOS

Thick wedges of smoked tofu are a great substitute for meat. For these tacos the tofu wedges are marinated in a mild ancho chilli paste, fried and then piled into tortillas with a fresh mango and chilli salsa. Smoked tofu is available online and in many of the mainstream supermarkets.

SERVES 4–6

PREP: 25 MINUTES, PLUS MARINATING

COOK: 10 MINUTES

2 x 200g (7oz) blocks of smoked tofu, cut into slices 1cm (½in) thick

1 tbsp ancho or standard medium chilli powder

2 tsp sweet smoked paprika

1 tsp ground cumin

2 tbsp olive oil

12 x 15cm (6in) soft corn tortillas, homemade (here) or shop-bought

½ small red cabbage, shredded

2 fresh green jalapeño peppers, sliced

Guacamole, to serve

Cholula or other chilli sauce, to serve (optional)

FOR THE MANGO SALSA

Flesh of 2 large ripe mangoes

1 small fresh red chilli, deseeded and finely chopped

Leaves of ½ small bunch of coriander (cilantro), shredded

Zest and juice of 1 large lime

1. In a large bowl, toss together the tofu, chilli powder, paprika and cumin. Cover and set aside for 30 minutes.

2. Next prepare the mango salsa. Chop the mangoes into 2cm (¾in) cubes, place in a bowl and toss the with the red chilli, coriander and lime zest and juice, then set aside.

3. Heat the olive oil in a large non-stick frying pan (skillet) or griddle pan over a high heat. Add the tofu and fry for 5 minutes, turning halfway through, until crisp and brown on each side.

4. Warm the tortillas through in a small dry frying pan over a medium-high heat, keeping a stack warm, wrapped in foil, in a low oven while you heat the rest. Top each one with some of the spiced tofu, a little of the mango salsa, some shredded red cabbage, sliced jalapeño and a spoonful of guacamole. Serve with a shake of extra-hot sauce, if you like it spicier!