Marinated tofu tacos with raspberry and jalapeño jam

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Ingredients

Cooked sweet corn
Lettuce
12 tortillas for tacos
1 avocado
Fresh coriander

For the pico de gallo sauce:

1 tomato
1 red bell pepper
1 green bell pepper
1 red onion
1/2 bunch of coriander
Juice of one lemon
2 garlic cloves, minced
1 green chili pepper
3 tbsp olive oil
Salt

Raspberry and jalapeño jam:

1 lb 2 oz raspberries
10.5 oz sugar
1 large jalapeño

For the tofu:

10.5 oz tofu, drained and diced
4 tbsp soy sauce
1 tsp paprika
1/2 tsp pepper
1/2 tsp cayenne pepper
1 tsp cumin
1 tsp oregano
1/4 cup olive oil

Sour mayonnaise:

1/2 cup vegan mayonnaise
3 tbsp water
Juice of 2 lemons
1/2 tsp cumin

Preparation

For the jam:

Combine all the ingredients together in a pot and open the jalapeño horizontally, without removing the seeds. Heat the pot over high heat, until the jam starts to boil. When this happens, lower to medium heat and keep boiling, stirring constantly for 10 minutes. Set aside.

For the tofu:

Put all the ingredients together in a plastic container, cover and shake so the tofu blocks are properly soaked. Leave in the fridge for at least 1 hour, ideally overnight.

Chop all the ingredients for the pico de gallo and season with oil, salt and lemon.

Heat a non-stick pan over medium heat and roll the tofu through the marinade over heat; sauté until the blocks are crunchy on the outside.

Put the ingredients for the sour mayo in a jar and stir with a fork until smooth.

For serving:

Heat the tortillas and add lettuce, sweet corn, pico de gallo, tofu, raspberry sauce and sour mayo, decorate with avocado slices and fresh coriander.