Ingredients
300 g firm tofu, drained
3 large portobello mushrooms (600g), chopped
200 g swiss brown mushrooms, halved
200 g small button mushrooms
1¼ cups (320g) black bean and chipotle salsa
½ bunch coriander (cilantro), leaves reserved, stems and roots chopped finely
2 tablespoons extra virgin olive oil
1 trimmed cob of corn (250g), kernels removed
8 small white corn tortillas (200g)
250 g cottage cheese
1 large avocado (320g)
120 g cherry tomatoes, quartered
Method
1 Crumble tofu into a large bowl, forming a mixture of large and small chunks. Add mushrooms, salsa and 2 tablespoons chopped coriander stems and roots; stir well to combine.
2 Heat 1 tablespoon of the oil in a large, heavy-based non-stick frying pan over high heat. Add half the mushroom mixture; cook, stirring occasionally, for 8 minutes or until mushrooms are browned and tender. Transfer to a bowl. Repeat with remaining oil and mushroom mixture. Return all mushrooms to the pan with corn; stir to combine. Season to taste. Remove pan from heat; cover to keep warm.
3 Meanwhile, heat a chargrill pan over medium heat; cook tortillas, one at a time, for 30 seconds each side or until char marks appear. Transfer to a plate; keep warm.
4 Process cottage cheese and avocado until smooth. Season to taste.
5 Stir ½ cup coriander leaves through mushroom mixture; divide among tortillas. Top with tomatoes and remaining coriander leaves. Serve tacos with the avocado-cottage cheese, drizzled with extra oil, if you like.
Notes
If you like things spicy, add a pinch of dried chilli flakes or sliced fresh chilli to the mushrooms.