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The Greedy Fox Mexican Vegan Tacos


1 pack extra firm Tofu, drained. and cut/torn into chunks

300g Chestnut mushroom stalks removed and chopped

2 tbsp The Greedy Fox Mexican Seasoning

1 clove garlic, crushed

1 tbsp smoked paprika [optional]

1 Dried chilli soaked in 50ml warm water for 30 mins [Optional]

50ml cup water/veg stock if not using dried chilli.

salt to taste

3 Tbsp olive oil.


Place Tofu into a food processor add 1-2tsp The Greedy Fox Mexican Seasoning the crushed garlic, 1/2 the smoked paprika [if using]. Chop until it s the rough consistency of ground meat.

Heat 1Tbsp oil over a med/high heat add the mushrooms and saute until they start releasing their juices add 1-2 tsp the Greedy Fox Mexican seasoning, smoked paprika [if using] and season to taste.

Cook until the liquid evaporate and the mushrooms are golden. About 6-8mins.

Remove from the pan and set aside.

Add the remaining oil to the pan over a med/high heat saute the tofu until browned around 8 mins add the mushrooms and the liquid cook for a further 2 mins until the liquid has soaked into the tofu and mushrooms.

We serve our Tacos with a little of our buffalo sauce but any salsa will work. https://www.s689880293.websitehome.co.uk/single-post/2017/11/22/The-Greedy-Fox-Buffalo-Sauce

Check seasoning and serve while hot.

Perfect for Tacos served with guacamole and dairy free yogurt. https://www.s689880293.websitehome.co.uk/single-post/2016/07/07/The-Greedy-Fox-Best-Guacamole

Any leftovers? perfect for burritos.

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