Hello, awesome and colorful autumn cuisine! Fancy some really good homemade tacos with Brussels sprouts, red cabbage, tofu and a delicious creamy almond dressing? They are so good and easy to prepare! Yes, you don’t need to buy ready-made taco shells – I’ll show you how to prepare them yourself in no time. Tacos are pure feel-good and the perfect finger food. I filled them seasonally with oven-roasted Brussels sprouts, crispy red cabbage and tasty fried tofu cubes. What a combination and anything but boring. This could become one of your favurite autumn-winter recipes, bet?! I’m really looking forward to your feedback, your Lea.
Homemade taco shells with Brussels sprouts and tofu
Servings 0
Ingredients
For the homemade taco shells
- 100 g (7/8 cup) (spelt) flour
- 100 g (7/8 cup) cornmeal
- 1 tsp. salt
- 1 tsp. baking powder
- 2 tbsp. olive oil
For the filling
- 400-450 g (14.1- 15.8 oz) brussels sprouts
- 2 tbsp. olive oil
- 1 small tsp. cumin
- Salt
- 1 small tsp. paprika powder
- 1 tsp. agave syrup (optional)
- 200 g (7 oz) firm tofu
- 2 tbsp. soy sauce
- 1 tbsp. sesame oil
- Optional: 2 tsp. Mirin
- Chili flakes to your liking
- 1 tbsp. sesame seeds
- 100 g (3.5 oz) red cabbage
For the creamy sauce
- 2 tbsp. almond or cashew paste/butter
- 3 heaped tbsp. yeast flakes
- 1 tsp. hot mustard
- 1 small or half clove of garlic (crushed)
- Salt
- Lemon juice for seasoning to your taste (1 tsp.) + some lemon juice for drizzling the tacos
Instructions
- Start with the preparation of the homemade taco shells Mix (spelt) flour, corn flour, a pinch of salt, 1 tsp baking powder and 2 tbsp olive oil. Add 100 ml of water and quickly knead an even dough. If necessary, add 1 tbsp more water. Divide the dough into 9 pieces and roll them out round and thin.
- Bake tacos in a pan without any oil from both sides for 1-2 minutes until they throw light bubbles and get some nice golden colour. Place the tacos over a rolling pin or bottle, press together smoothly and let them cool down. So they get the typical "shell form".
- Preheat oven to 180 °C/ 356°F fan.
- Wash the Brussels sprouts, cut/trim the stalk and cut the Brussels sprouts into quarters and/or halves. Mix the Brussels sprouts with 2 tbsp. olive oil, 1 tsp. cumin, a bit of salt and 1 tsp. paprika powder. Spread Brussels sprouts on a parchment paper.
- Roast Brussels sprouts at 180°C/ 356°F fan for 8-10 minutes. Then remove the Brussels sprouts from the oven, lightly salt them again and I drizzle with a little bit of agave syrup (optional).
- Press dry the firm tofu with kitchen paper and dice. Heat 2 tbsp soy sauce, 1 tbsp sesame oil and optionally 2 tsp Mirin in a wok/deep pan. Brown the tofu cubes all around and season with a pinch of salt and chilli flakes to your liking. As a last step mix in 1 tablespoon sesame seeds.
- Rinse red cabbage and cut finely. Tip: To get a great texture of the red cabbage, I recommend kneading the grated cabbage with both hands while adding a dash of salt and some lemon juice. This procedure "breaks up" the structure and the cabbage gets soft and nice to eat.
- For the creamy dressing mix 2 tbsp almond or cashew butter, 3 heaped tbsp. yeast flakes, 1 tsp hot mustard, a small pressed clove of garlic and a pinch of salt with 100 ml water and heat until a creamy sauce is obtained. Stir well. If necessary, add a little more water until the desired consistency is achieved. Season with a little lemon juice. Season with salt to your taste.
- Fill the taco shells with the red cabbage, Brussels sprouts and tofu, sprinkle with lemon juice and lots of the creamy almond dressing
If you like, sprinkle a little more sesame on the tacos.
