Blackened Tofu Tacos with Fresh Tomato Salsa

Tacos are perfect for summer eating, outdoor festivals and they’re great to make at home too #homemade! These tofu tacos are inspired by a recent trip to a music festival, while there, I tried some bean tacos but these tofu ones are really delicious and the salsa brings so much freshness and flavour. They work so well for a super tasty lunch or add some spiced rice to have for dinner.

A bag of mixed Irish leaves that I picked up from the Green Earth Organics Saturday Farm Shop serves as the perfect paring along side the spicy tofu and zingy salsa. And I have to say, the salsa sings with the flavour packed organic tomatoes, local cucumbers and red onions!! 

Give these finger licking tacos a go this summer.

Lou 🙂

Ingredients – Serves 2 (makes 6 tacos)

For the tofu: 

For the blackening spice mix: 

  • 1 tablespoon cornflour (this helps to keep tofu crispy)
  • 2 teaspoons smoked paprika 
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • ½ teaspoon chilli powder (optional)
  • ½ teaspoon black pepper
  • ½ teaspoon salt

For the tomato salsa: 

  • 2 large ripe tomatoes
  • ¼ cucumber
  • 1 red onion
  • Zest and juice of half a lime
  • 1 tablespoon olive oil 
  • Pinch of salt and pepper 

To serve the tacos: 


  1. Open the packet of tofu, discard the liquid and it pat dry with kitchen paper. 
  2. Carefully slice into 1cm cubes and place in a bowl or container. 
  3. Pour the soy sauce or tamari on top and set aside to marinate for at least 20 minutes. 
  4. Next make the blackened spice mix, simply measure all the ingredients into a wide dish and mix well with a fork. 
  5. To make the salsa, with a sharp knife, cut the tomato into quarters and carefully cut out the seeds, reserve the seeds for a sauce or soup. Finely dice the flesh and place in a bowl. Repeat with the cucumber and red onion. 
  6. To the same bowl add the zest and juice of half a lime, olive oil, sprinkle in a pinch of salt and pepper and gently fold the ingredients together to complete the salsa. 
  7. To cook the tofu. Add the tofu to the container with the blackened spice mix and toss to coat. 
  8. Heat a non-stick frying pan on a medium to high heat. Add 2 tablespoons of oil. 
  9. When the oil is hot add half of the tofu. They should sizzle and not burn on the pan, carefully turn the tofu with tongs or a fork to cook on all sides. Lift onto a plate lined with kitchen paper. Repeat with the rest of the tofu. 
  10. To serve: Line up the tortilla wraps (you can warm them first if you wish) add some organic leaves, top with salsa, blackened tofu, sour cream and fresh coriander.

Simple Salsa

We are obsessed with salsas! Scooping up salsa with tortilla crisps has got to be one of the best ways to get kids to eat a load of fresh, raw veggies too. Putting out a big bowl of salsa and tortillas while the BBQ is getting going keeps everyone happy. And of course, salsa is a key ingredient in a taco. There are countless variations, enjoy playing around and finding a fun combination that you love. The version below is a super simple one which I know my whole family will love, but I also love adding fruit like diced pineapple, cherries, mango or peaches and adding finely sliced fresh chillies or a spoon of smokey chipotle chilli paste. Grilled corn and diced avocado are also stunning additions. Share your favourite combination with us in the comments?

Liz x

Ingredients (makes enough for a whole large bag of tortilla chips)

  • 4 tbsp extra virgin olive oil
  • 1 lime – juiced
  • 1 clove of garlic – crushed
  • a pinch of salt
  • 1 red pepper – diced
  • 1/3rd of a large cucumber – diced
  • 1/2 a punnet of honey drop cherry tomatoes – diced
  • 2 scallions – finely sliced
  • 1 bunch of coriander – chopped
  • *optional extras* chilli, avocado, grilled corn, cherries, peaches, mango, pineapple…


  1. Pour the olive oil and lime juice into a large bowl.
  2. Add the crushed garlic and salt and mix well.
  3. Add the rest of the ingredients and mix with a spoon to coat them all in the dressing.
  4. Taste and add more salt if needed.
  5. Serve with a bowl of tortilla chips.
  6. Keep any leftovers in a tub in the fridge, salsa is even better the next day!