soft corn tacos stuffed with lightly fried tofu, spicy cabbage & potato topped with salsa & african pepper sauce served with sweet plantains

Drain the tofu and press it to remove excess moisture. Cut it into bite-sized cubes.

Prepare the Tofu

In a skillet, heat 2 tablespoons of cooking oil over medium heat. Add the tofu cubes, sprinkle with turmeric, salt, and black pepper. Fry until golden brown, about 8-10 minutes. Remove from the skillet and set aside.

Fry the Tofu

In the same skillet, add the remaining tablespoon of oil. Add the diced potato and cook until tender and slightly crispy, about 10-12 minutes. Season with salt and pepper to taste.

Cook the Potatoes

Add the shredded cabbage to the skillet and sauté for about 5 minutes until it softens.

Sauté the Cabbage

Warm the corn tortillas in a separate skillet or microwave. Fill each tortilla with the fried tofu, sautéed cabbage, and potatoes.

Assemble the Tacos

Top the tacos with salsa and African pepper sauce to taste.

Add Toppings

Slice ripe plantains diagonally. In a separate skillet, heat oil and fry the plantain slices until golden brown on both sides, about 3-4 minutes per side.

Prepare Sweet Plantains

Serve the tacos warm alongside the fried sweet plantains.

tumeric tofu tacos (veg, gf)

Recipe information

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