Sweet, smoky flavours of peri peri in these vegan tofu and broccoli tacos, topped with a bright fresh sweetcorn salsa!

Spicy, a little bit sweet, crispy baked tofu and roasted broccoli are generously piled into extra soft corn tacos and topped with the brightest, freshest sweetcorn salsa to cool everything down just a little bit.  If you’ve followed us for a while, you’ll know I’m not normally a fan of spicy food.  I never developed an asbestos mouth!  But Grenade asked us to make a recipe to help celebrate the launch of a BRAND NEW addition to their vegan snack range – Go Nuts Peri Peri Bars.

Feeling hot hot hot!

The beauty of these vegan tacos is that I can control the spice going into the tofu and broccoli.  And topping with the crumbled bars brings a gentle heat rather than mouth on fire, drink the tap dry!

I’ve also added a lovely cooling sweetcorn salsa which brings all the flavours together with a wonderful Mexican, sitting on the patio drinking margaritas, watching the sunset vibe.

These peri peri tacos are summer on your plate and on your tongue.  They are so bright, fresh and full of flavour we’ve had them 3 times this week already.  And it’s only Thursday!

I’ll also admit to being fairly new to the whole taco thing – it started with these BBQ Bean and Lentil Tacos, carried on with this Za’atar Tofu, Roasted Cauliflower and Tzatziki Sauce and pretty much hasn’t stopped.  We were always wraps people and were stuck in a rut of the same fillings because it was easy.

But these peri peri tacos couldn’t be simpler!  The tofu and broccoli are baked on the same tray and the sweetcorn salsa can be made while they roast.

I added a good dollop of coleslaw to my tacos too.  For extra cools.  Phil doesn’t like coleslaw but he does love spicy.  So he had extra Grenade Go Nuts Peri Peri bars on his tacos.  They give a lovely zingy kick and add some extra chewy crunch.

Are you a crunchy or soft taco lover?

As a taco newbie I’ve so far stuck to the soft ones.  Are the crunchy ones difficult to eat?  They look like they would shatter all over the place resulting in lost filling and general mess and swearing.

And as the tofu and broccoli are just as good cold as they are fresh out the oven you could use them and the chopped up bars for so many other things:

• Salad topping
• Wraps
• Burrito/rice/Buddha bowls
• Topping for plain noodles
• Piled into little gem lettuce leaves for a quick and healthy lunch
• Stirred through quinoa or couscous
• Just shovelled straight into your mouth after being dipped in vegan mayonnaise

Oh the possibilities.

If you make this recipe or any of the recipes from The Cook & Him we’d LOVE to see! Just snap a picture and share it on Instagram using #thecookandhim and tagging @thecookandhim in the photo itself (as this guarantees we’ll see your picture!)

And don’t forget to follow us on Instagram , Facebook or Twitter for even more recipe inspiration and chat, competitions, behind the scenes and so much more!