MOROCCAN-SPICED TOFU TACOS WITH KOHLRABI, WATERCRESS + TAHINI

MOROCCAN-SPICED TOFU TACOS WITH KOHLRABI, WATERCRESS + TAHINI

INGREDIENTS

2 tbls Olive oil
1 tbls Lemon juice
1 tsp gnd Coriander
1 tsp gnd Cumin
1/2 tsp gnd Cinnamon
1/2 tsp Paprika
1/4 tsp Turmeric
1/2 tsp Sea salt
1/4 tsp black Pepper
500 gm firm Tofu 2 cm diced
8 Corn tortillas
1 bunch Watercress
1 small Kohlrabi julienne
2 small Carrots Julienne

METHOD

1. In a bowl, whisk 1 tbls of Oil, Lemon juice, spices and Salt together.
2. Add the Tofu and gently toss to coat all over. Set aside.
3. Heat a large pan over medium heat. When hot add 1 tbls of oil and turn pan to coat evenly. Add half the Tofu to the pan and cook until golden brown and crispy on the bottom, about 2 mins. Using tongs, gently turn over to other side and cook an additional 2 mins. Remove to a plate and repeat steps for remaining Tofu.
4. While the tofu is cooking char the tortillas. Simply turn a burner to high heat and hold a tortilla directly over the flame (using tongs) until slightly charred.
5. To serve: top each tortilla with Tofu, Carrots, Kohlrabi, Watercress and drizzle SHASHEMANE BRUTAL BYRON BAJUN Sauce on top. I always need extra sauce, so be generous.