Step 1

Heat up 2 tbsp of oil in a large frying pan, add diced onion and sautee on a low heat until translucent, add garlic and sautee until fragrant and softened. Remove both from the pan and set aside.

Step 2

Chop mushrooms into fine dice or mince in a food processor. but be sure not to overprocess.

Step 3

Return the pan to the heat, add the mushrooms, season with salt and sautee until the mushrooms are dark brown, shrunk and all the excess water has evaporated.

Step 4

Stir another tablespoon of oil through and continue to fry for another minute or two.

Step 5

Return fried onion and garlic to the pan, add tofu torn with your hands (leave some pieces chunky), chopped walnuts, dry spices, chipotle paste (adjust to your taste), soy sauce and salt, pepper to taste.

Step 6

Stir everything through, add tomato passata and simmer until super thick (about 20-30 minutes) or else your tacos will end up sloppy and messy. Be sure to stir regularly.

Step 7

Stir a can of drained black beans through the filling and adjust the seasoning to taste - I add a touch of sweetness (date syrup or sugar) and a good squeeze of lime.

Step 8

Store in the fridge overnight to allow the flavours to develop.

Step 9

Heat up a cast iron (or another trusted) skillet on a low-medium heat. Grab a small bowl filled with oil and a silicone brush.

Step 10

Place a generous layer of filling on half of each taco, follow up with your favourite melty vegan cheese (if using) and chopped coriander. Fold in half.

Step 11

Fold the taco over the filling and brush the folded over side with some oil. Place on a preheated pan and fry on low heat until golden brown (2-3 minutes). Brush the other side with oil and fry until golden.

Step 12

Serve warm, alongside some guacamole and a hot sauce of choice.