Mini Tortillas with Tofu and Avocado

These full of flavour tofu tacos are the perfect work or school lunch. Brimming with colour and flavour, they are sure to be a hit with even the fussiest eaters. 


  • 500g extra-firm tofu, drained and cubed
  • 2 tbs coconut oil
  • 2 large avocados, pitted, peeled, and diced
  • 16 mini vegan tortillas
  • 2 large handfuls mixed salad leaves, eg. spinach, Romaine lettuce, etc.
  • 1 red cabbage, shredded
  • 3 vine tomatoes, cored and sliced
  • Salt and freshly ground black pepper


Step 1.
Season the tofu cubes with salt and pepper.

Step 2.
Melt the coconut oil in a large sauté pan set over a medium heat until hot.

Step 3.
Add the tofu to the pan and sauté until golden-brown all over. Remove to a plate lined with kitchen paper to drain.

Step 4.
Mash the diced avocado in a mixing bowl with a fork or potato masher. Season to taste with salt and pepper. Transfer to a serving bowl and position in the centre of a round serving platter.

Step 5.
Warm the mini tortillas in a dry frying pan set over a medium heat until just starting to colour, turning a few times.

Step 6.
Fill each tortilla with salad leaves, cabbage, tomato and the cooked tofu.

Step 7.
Shape into tacos and arrange on the platter, side-by-side, around the avocado dip before serving.


Make sure the tortillas are vegan-certified. Garnish the platter with coriander leaves and a drizzle of almond or soya milk yoghurt, if desired.

Serves 6-8