1 package of tofu (270 g)
2 Tbsp virgin coconut oil
sea salt
2 cloves garlic, crushed
1 teaspoon smoked paprika powder
½ teaspoon ground fennel
1 tablespoon tomato puree
1/2 tablespoon sambal oelek
Topping Suggestions
Cooked quinoa, shredded red cabbage, feta cheese, corn, tomato, cucumber, salsa, fresh coriander, lime
Squeeze as much liquid as you can out of the tofu. Crumble it into reasonably large pieces. Heat coconut oil in a frying pan. Add tofu and salt. Cook for about 5 minutes then add the garlic and fry for another 3 minutes. Add ground fennel and paprika powder and fry for 30 seconds. Lastly, stir in the tomato puree and sambal oelek and fry for another minute. Taste and season with salt and pepper if needed.
If you are serving with quinoa then start with that in the bowl first and build your taco bowl from there with the tofu and the rest of your desired toppings.
Find it online: https://foodpharmacyco.com/2021/03/vegetarian-taco-bowl/