Tomami quick number – Taco with TOMAMI Vegan Hack
Chili+Mango, Chili+Ingwer, Vegan Hack
vegetarian
main course
easy
Torben Ebert
For 4 Persons
- 200g TOMAMI VEGAN Hack
- 50g oil
- 300g water
- 2 tbsp taco seasoning
- 1 tsp salt
- 3 tbsp salsa sauce
- 4 corn tortillas
- 1 red onion
- 5 sprigs of coriander
- 2 corn cobs (pre-cooked)
- 1 avocado
- 1 romaine lettuce heart
- 4 tbsp salsa sauce
- 4 tbsp grated cheddar cheese
- 1 red chili
- 200g sour cream
- TOMAMI Scharfe Sauce Chili + Mango or Scharfe Sauce Chili + Ingwer
Preparation
TOMAMI Vegan Hack with sunflower oil and taco seasoning Stir, then add ice-cold water and mix thoroughly. Season with salt and leave to infuse in the fridge for 30 minutes.
In the meantime, prepare the other ingredients for the filling. Wash and pluck the lettuce and coriander. Peel the red onion and cut into fine rings like the chilies. Halve the avocado, remove the seeds and cut into cubes. Cut the corn cobs into strips from the sides and fry briefly in the pan and add salt.
Fry the Vegan Hack in a coated pan with oil over medium to high heat. Use the spatula to break it into small pieces again and again. Add 3-4 tablespoons of salsa sauce and simmer until the vegan mince is lightly brown and crispy. Season with salt.
Heat the taco slightly (pan or microwave) and top it as desired. For example, start with the salsa sauce, add the vegan mince and spread the prepared vegetables or salad on top. 2 teaspoons of sour cream per taco gives it a pleasant freshness. Add a kick of spice with TOMAMI Scharfe Sauce Chili + Mango or Scharfe Sauce Chili + Ingwer
