• Thinly slice cucumber into half-moons.
• Thinly slice celery. Cut Japanese tofu into 2cm chunks.
• In a medium bowl, combine the vinegar and a good pinch of sugar and salt. • Add cucumber to pickling liquid. Add enough water to just cover cucumber. Set aside.

TIP: Slicing the cucumber very thinly helps it pickle faster!

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base.
• Cook plant-based chicken until golden and heated through, 2-3 minutes on each side. Transfer to a paper-towel lined plate.
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil.
• Cook tofu, tossing until browned, 3-4 minutes.

• Meanwhile, in a second medium bowl, combine celery, slaw mix, plant-based mayonnaise, a splash of pickling liquid and a drizzle of olive oil. Toss to coat. Season with salt and pepper to taste. 
• Microwave mini flour tortillas on a microwave-safe plate in 10 second bursts, until warmed through.

• Drain pickled cucumber. Roughly chop plant-based chicken.
• Build your tacos by filling each tortilla with a helping of creamy slaw, pickled cucumber, tofu and plant-based chicken.
• Drizzle over sweet chilli sauce. Sprinkle with crispy shallots to serve. Enjoy!