This combo of curried tofu, smoky capsicum, sharp pickled radish, fresh coriander and creamy mayo is heavenly. These tacos work well on their own, or as part of a spread.






Skill level

Average: 1.4 (19 votes)


  • 1 tbsp sugar
  • 1 tbsp white vinegar
  • 3 radishes, halved and thinly sliced
  • 80 ml (2½ fl oz/⅓ cup) olive oil
  • 4 capsicums (bell peppers), in mixed colours if possible, thinly sliced
  • 450 g (1 lb) firm tofu
  • 1½ tsp salt
  • 2 tsp curry powder
  • 3 tbsp nut milk
  • 12 small flour or corn tortillas
  • 1 avocado, halved and thinly sliced
  • 1 bunch coriander (cilantro), picked into sprigs

Vegan Mayo

  • 125 ml (4 fl oz/½ cup) soy milk
  • 2 tsp lemon juice
  • 250 ml (8½ fl oz/1 cup) vegetable oil
  • 1 tsp dijon mustard or mustard powder
  • pinch of salt, to taste

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Makes 12 tacos.

  1. To make the mayo, combine the soy milk and lemon juice in a blender (or emulsify with a stick blender in a bowl) for about 20 seconds. While blending, slowly add the vegetable oil in a very slow steady drizzle, until the oil is emulsified and the mixture thickens. Add the mustard and salt, and continue to blend. Taste and adjust the
    seasoning to your liking. Transfer to a serving bowl.
  2. In a small bowl, combine the sugar, vinegar and a pinch of salt. Add the radishes and mix well so that each slice is marinating in the pickling liquid. Set aside.
  3. Heat a large frying pan with 2 tablespoons of the olive oil until smoking. Add the capsicums. Cook over very high heat for 7–10 minutes, tossing only every 2 minutes or so, allowing the capsicum to char sightly. Finish with a sprinkle of salt and pepper. Set the capsicum aside in a bowl.
  4. In another bowl, crumble the tofu with your hands. Massage the salt and remaining 2 tablespoons olive oil into the tofu.
  5. Reheat the frying pan, add the crumbled tofu and cook for a few minutes, stirring often. Add the curry powder and nut milk, reduce the heat and cook for a further 3–5 minutes. Taste and add extra seasoning if you like. Set aside.
  6. Assemble the tacos by first heating the tortillas slightly, either in the microwave, in the oven for a few minutes, or just a few at a time in your pan for 30 seconds. In each tortilla, place a spoonful of curried tofu, a few pieces of capsicum and pickled radish, and a slice or two of avocado. Add a drizzle of mayo and finish with a few coriander sprigs. Best served warm.


Recipe and images from The Shared Table by Clare Scrine, Smith Street Books, RRP $39.99