Tamales with salsa roja Vegan recipe

Tamales with salsa roja

Cook 30 mins
Serves 4

This Mexican tofu dish is our take on the typical street food snack, Tamales. Cauldron Organic Tofu is combined with a spicy red chilli sauce and encased in rich corn dough.

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1/2 pack Cauldron Organic Tofu 396g, drained and pressed for 30 minutes, cut into small cubes 0.5cm
1 tbsp vegetable oil
2 red chillies
300g tomatoes
½ large onion
2 cloves of garlic
Vegetable stock cube
1 tbsp tomato puree
1 tbsp arrowroot mixed with 2 tbsp cold water
25g fresh coriander, chopped

For tamales:
250g masa harina
3g salt
1 tsp baking powder
100g vegetable shortening
375ml vegetable stock
Corn husks or banana leaves to wrap the tamales in for steaming


  1. Beat the masa harina, salt, baking powder and vegetable shortening with the vegetable stock in a food processor until smooth, for approximately 15-20 minutes. Allow to cool and set to one side.
  2. Meanwhile, preheat a dry large frying pan and blacken the chillies, tomatoes, onion and garlic on all sides.
  3. Allow to cool slightly then remove any overly blackened parts with a small knife and remove the skin from the tomatoes.
  4. Place the chillies, tomatoes, onion and garlic and crumble in the vegetable stock in a blender and blitz until fairly smooth. Heat in a pan, add the arrowroot and water and bring to the boil stirring continuously until thickened. Stir in the coriander.
  5. Place a heaped tablespoon of the dough mix into the corn husk or banana leaves and flatten with the back of the spoon. Place a heaped teaspoon of the tofu sauce on this and then top with more dough to seal in the sauce. Wrap in the husk or banana leaf and tie with string to secure during steaming. Repeat until all the mixture has been used.
  6. Steam for approximately 1 hour until the dough is cooked. This can be checked by carefully untying a parcel and touching the tamale lightly with the fingers. The dough should be translucent and spring back to the touch.
  7. Enjoy with chilli sauce.