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Homemade vegan tacos with mushrooms and tofu

Homemade vegan tacos with mushrooms and tofu. An easy, quick and enjoyable recipe. Ideal for summer evenings on the balcony.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Appetizer
Cuisine: Mexican
Servings: 4 people

Ingredients

For the tortillas

  • 1 ½ cup all purpose flour
  • ½ cup corn flour
  • tsp salt
  • tsp baking powder
  • 55 ml sunflower
  • 160 ml water

For the mushrooms

  • 500 gr pleurotus mushrooms
  • 2-3 tbsp soya sauce
  • salt
  • freshly ground black pepper
  • fresh thyme

For the tofu

  • 220 gr tofu
  • 5 black garlic cloves
  • 3 tbsp olive oil
  • 3 tbsp water
  • 2 tbsp soya sauce
  • 1 tbsp brown sugar
  • freshly ground black pepper

For serving

  • radishes
  • fresh coriander
  • fresh onions
  • limes

Instructions

For the tortillas

  • Add all the solid ingredients for the tortillas to the bucket of the mixer. Stir lightly by hand and form a hole in the center.
    1 ½ cup all purpose flour, ½ cup corn flour, ⅔ tsp salt, ⅔ tsp baking powder
  • Having the mixer on medium speed, add the sunflower and water. Knead for about 2 minutes, until the dough comes off the walls.
    55 ml sunflower, 160 ml water
  • Transfer the dough to a floured surface and divide it into 10 balls of equal weight.
  • Press the balls lightly with your palm and let them rest for 15 minutes. Take care to cover them with a clean towel so that they do not dry out.
  • After 15 minutes, and with the help of a rolling pin, we open the balls in discs with a diameter of 15 cm.
  • Add each tortilla in a pan over high heat for about 1 minute on one side, and 15-20 seconds on the other.

For the mushrooms

  • In a pan add the mushrooms, soy sauce, salt, freshly ground black pepper and fresh thyme. Mix very well.
    500 gr pleurotus mushrooms, 2-3 tbsp soya sauce, salt, freshly ground black pepper, fresh thyme
  • Bake in a preheated oven at 200°C for about 20-30 minutes.

For the tofu

  • Press the tofu with kitchen paper to remove the water and then cut into small cubes. Press again each cube separately.
    220 gr tofu
  • In a blender add the black garlic, water, soy sauce, brown sugar, salt and freshly ground black pepper. Beat well until the sauce is homogeneous.
    salt, 5 black garlic cloves, 3 tbsp water, 2 tbsp soya sauce, 1 tbsp brown sugar, freshly ground black pepper
  • Add the olive oil to a pan and as soon as it heats up, carefully add the tofu.
    3 tbsp olive oil
  • Fry for about 10 minutes on medium heat, stirring often. Once the tofu is caramelized, add the sauce. Cook for about 1 minute and then remove from the heat.

For serving

  • Serve the tortillas with mushrooms, tofu, finely chopped radishes, spring onion, fresh coriander and lime drops.
    freshly ground black pepper, radishes, fresh coriander, fresh onions, limes