2 cups (200g) Walnuts

16oz (450g) Extra Firm Tofu

1 tsp Onion Powder

1 tsp Garlic Powder

1/2 tsp Cumin

1/2 tsp Smoked Paprika

1 tsp Oregano

1/4 tsp Cayenne Pepper

1 Tbsp Nutritional Yeast

1 Tbsp Olive Oil

2 Tbsp Dark Soy Sauce*

1 Tbsp Maple Syrup

2 Tbsp Tomato Paste

Preheat the oven to 350°F (180°C).

Add walnuts to the food processor and process into crumbles. Mash the tofu with a fork. Add the crushed walnuts and tofu pieces to a dish.

Add the garlic powder, onion powder, cumin, smoked paprika, oregano, cayenne pepper, nutritional yeast, olive oil, soy sauce, maple syrup and tomato paste to a jug and whisk into a thick sauce.

Mix the sauce in with the tofu and walnut crumbles and mix in until everything is coated in the sauce.

Transfer to a parchment lined baking tray and spread out evenly across the tray.

Bake in the oven for 35 minutes, bring it out at the 15 minute mark and give it a stir and then put it back in.

Serve in tacos with shredded lettuce, salsa, guacamole and vegan sour cream.