During our short trip to Salt Spring Island last July, we had an amazing time strolling along the different stalls at the Saturday market. The lady at the Airbnb we rented recommended us to try out the tacos and they did not disappoint! One of the first things I did coming back from our relaxing weekend was to make my own version of the recipe which is slightly healthier (no deep fried avocados) and more satisfying (I could not help but add more veggies and grilled tofu). These tortillas are super easy to prepare and full of flavour. Let’s get started!
Serving: 4 people
Total time: 35 minutes
– 4 tortillas
– 2 avocados
– 2 tomatoes
– 200g baby spinach leaves
– 350g tofu
– olive oil
– 8 soup spoons vegan yoghurt
– 4 soup spoons almond milk
– the juice of ½ lemon
– chipotle chili pepper
Start by preheating the oven to 400°F (200°C).
Cut the tofu in medium sized cubes. Rub a baking sheet with olive oil and place the tofu cubes on it. Sprinkle with soya sauce. Bake for 20 minutes in the oven.
Peel and cut the avocados into small cubes.
Wash the tomatoes, remove the stem and dice them.
In a saucepan, heat 2 soup spoons of olive oil over medium heat. Pour the spinach leaves and let cook for a few minutes. Stir occasionally until ready.
In a large bowl, mix all the ingredients for the sauce together. If your sauce is too thick, you can add some more liquid cream. Season with salt, pepper and chipotle chili pepper to your liking.
Place the tortillas on 4 large plates. First place the baby spinach leaves, then the avocados, the tomatoes and the grilled tofu cubes. Sprinkle with the homemade yoghurt sauce. Ready!!