A feast of flavours here! Sticky Asian tofu, mashed avocado and a fresh herby slaw, all served on soft warm tacos. Perfect party food. You could swap the tofu for sweet potatoes or (bell) peppers.

Method:

• Preheat your air fryer to 200°C (400°F) for 2 minutes.
• Transfer the tofu cubes, sprayed with some oil, to the basket and air fry for 5 minutes, or until browned on the edges. Flip and cook for another 7 minutes.
• While the tofu is cooking, fry the onion in the olive oil in a frying pan for 5–6 minutes. Add the garlic, ginger and chilli flakes and fry for a further minute.
• Pour in the soy sauce, toasted sesame oil, maple syrup and half the lime juice. Cook on a medium heat for 2 minutes. Now add the cooked tofu, toss and season to taste.
• Mash the avocado in a bowl with the remaining lime juice and season to taste.
• To make the slaw: put the cabbage, spring onions, herbs, yogurt and lime juice in a large bowl. Mix well and season to taste.
• To serve, heat the tacos according to the pack instructions and then top with the sticky tofu, avocado and crunchy slaw.

Recipe extracted from Vegan air fryer (Ebury Press)