Crispy Mexican Jerk Tofu Tacos with Green Yoghurt Mayo

Serves: 4

Chef Top Tip

"This recipe is full of zingy flavours and the cool yoghurt mayo blend really sets the dish off!"


  • 300g Mexican tofu
  • 50ml jerk marinade
  • 1 onion, finely grated
  • 3 spring onions, finely chopped
  • 1 tbsp lime juice
  • 100ml milk
  • 1 small egg, beaten
  • 3 tbsp frozen coriander, thawed and chopped
  • 100g panko breadcrumbs
  • Sunflower oil for deep frying
  • ½ iceberg lettuce, shredded
  • ¼ cucumber, sliced
  • 150g diced avocado
  • 1 green pepper, shredded
  • 75ml good quality mayonnaise
  • 2 tbsp thick set natural yoghurt
  • 1 green chilli, deseeded and finely chopped
  • 8 taco shells to serve


  1. Cut the tofu into eight equally sized thick slices.
  2. Mix the jerk marinade, onion, spring onion and lime juice in a bowl - add the tofu slices and carefully coat with the mixture. Place covered in a fridge overnight.
  3. Mix the egg, milk and chopped coriander together in a bowl
  4. Gently remove the tofu from its marinade pass through the egg mix and then into the panko crumbs. Brush off any excess.
  5. Deep fry the tofu pieces in hot oil until golden and crispy, about 2-3 minutes, then remove and drain on kitchen paper.
  6. Mix the mayonnaise and yoghurt with the green chilli.
  7. Fill the taco shells equally with some iceberg lettuce in the base, then topped with the cucumber, green pepper and avocado.
  8. Top each with a fried piece of jerk tofu and a good dollop of green chilli yoghurt mayo alongside to serve.

All products marked in bold are available to purchase through Vegetarian Express.