Crispy tofu meets smoky birria flavour.

COOK THE TOFU

Grate the tofu and add it to a Kadai Frying Pan with the paprika, soy sauce, and MSG (if using). Toss to coat evenly. Place the pan on a cooler part of the grill and cover with a Kadai Cloche. Leave until golden and crisp, turning occasionally to ensure even browning.

PREPARE THE SPICES

In a small Skillet, toast the cumin seeds, coriander seeds, and peppercorns until fragrant. Transfer to a pestle and mortar and grind into a fine spice blend.

MAKE THE BIRRIA SAUCE

In a Skillet, sauté the onion and garlic until softened and lightly browned. Add the tomatoes, dried guajillo chillies, oregano, tomato paste, ground spices, cinnamon stick, bay leaves, stock, and water. Stir well and bring to a simmer. Cook for 10–15 minutes until the chillies and vegetables are tender, then blend until smooth. Return to the heat and simmer gently.

COMBINE THE TOFU AND SAUCE

Add the cooked tofu to the birria sauce and simmer for another 10–15 minutes, allowing the flavours to absorb. Separate the shredded tofu from the sauce, reserving the sauce for dipping.

ASSEMBLE THE TACOS

Dip each tortilla into the birria sauce, letting excess liquid drip off. Place onto a hot Skillet and begin to fill with cheese, diced onion, coriander, and the shredded tofu birria. Fold the tortilla in half and cook until golden and crisp on both sides, flipping carefully.

SERVE

Serve the tofu birria tacos with fresh coriander, a squeeze of lime, and a bowl of the warm birria dipping sauce on the side. Perfect enjoyed straight from the flames.