Per serving, filling only (160g)
Calories 124, Fat 2.3g, Saturates 0.2g, Carbohydrate 24g, Sugars 18g, Fibre 3g, Protein 3.8g, Salt 1.1g
Firstly, to make the pickled cabbage, put the vinegar, sugar and fennel seeds in a medium-sized saucepan and bring to the boil. Once boiling, remove from the heat, add the red cabbage and leave to cool.
To make the pulled mushrooms, hold the whole mushroom in the palm of your hand and scrape down the stalk of the mushroom with a fork to shred it, creating the ‘pulled’ texture.
Heat the oil in a medium-sized pan over a medium heat. Add the pulled mushrooms, fry for 1-2 minutes, and then add the soy sauce and cook for a further 1-2 minutes.
Next, add the passata, soft brown sugar, Worcester sauce, liquid smoke and smoked paprika to the mushrooms. Cook on a medium heat for 4-5 minutes until the sauce starts to thicken and go sticky.
To serve, fill the taco shells with the lettuce and pulled mushrooms, and top with guacamole, tomato salsa, and the pickled cabbage.
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