Vegan recipe

BBQ Tofu Barbacoa Tacos

Serves 2

These mouth-watering tacos are dressed to impress, infused with Mexican street food flavours! Stuffed with Cauldron Smoky BBQ Tofu and layered on a fresh taco.

Quick and Tasty Smoky BBQ Tofu Find out more


60g masa harina
60ml water
¼ tsp salt

For the sauce:
2 tsp chipotle paste
50ml vegan dark ale
1 tbsp cup apple cider vinegar
1 tsp lime juice
2 garlic cloves
1 tsp ground cumin
1 tsp oregano
2 tsp salt
1/4 tsp ground cloves

Pink pickled onions:
1 medium red onion, sliced
100ml white/cider Vinegar
1/2 tbsp sugar
1/2 tbsp salt
5 whole black pepper
Lime, juiced
Coriander, chopped to serve
Vegan yoghurt


  1. Make the dough by combining masa harina, water and salt until just combined. Split into 6
  2. Roll each quarter into a ball and roll between plastic or use a press
  3. Fry for 2 minutes on each side and wrap in a tea towel to keep warm
  4. Add onions to a bowl before bringing pickle ingredients to a boil and pouring over to cool
  5. Blitz sauce ingredients
  6. With a peeler shave tofu and place in a baking dish
  7. Pour over the sauce and bake for 20 minutes
  8. Build tacos and enjoy