Prep
15 mins

Cooking Time

Cooking
20 mins

Serves 2

Mixed

Ingredients

Serves: 2

    • 1 150g bag of Florette Mixed salad leaf
    • 6 flour tacos
    • 225g of smoked tofu
    • 8 Turkish green chillies
    • 4 spring onions
    • 2 tbsp chopped coriander
    • 1 Green Birds Eye Chilli
    • Juice of half lime
    • 5g salt
    • 3g pepper
    • 1 tbsp agave Syrup
    • 3 tbsp rapeseed Oil

Method

  1. Method preheat oven to 180C Fan/200C/Gas Mark 5
  2. First, take the Turkish green chillies and remove the stalks, half them lengthways and knock out some of the seeds put them on a baking tray and drizzle with 1 tbsp oil, season and bake in the oven for 12 mins.
  3. Take the spring onions and remove stalks, wash then roughly chop.
  4. Now take your block of smoked tofu Pat it dry and cut into 2cm cubes heat 2 tbsp rapeseed oil in a frying pan to a medium-high heat then fry your tofu for 8-10 mins keep it moving in the pan to give a golden colour to each piece.
  5. In a blender add 100g Florette salad, the chillies, spring onions, birdseye chilli, coriander, lime juice, agave syrup and salt and pepper and blitz until you have a smooth sauce. Add a little water and blitz again if it’s too thick.
  6. Now heat a griddle pan until hot and griddle each of your tacos for 15 seconds on each side. Once done, it’s time to build your tacos, on two plates lay out your tacos share out the remaining Florette salad on each taco. Do the same with the smoked tofu, drizzle with a large amount of your green sauce and get stuck in.
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