Ingredients 1 cup quinoa flour 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp salt 1 tbsp fresh thyme, chopped 1/2 cup water 1/4 cup bi-carb 4 eggs Filling 1 tbsp oil 1 block firm tofu, diced 1 cob corn with kernels removed 1 tbsp thyme 1/2 tsp salt 1/4 tsp chilli powder 1 tsp smoked paprika Directions Combine all ingredients for the tacos in a bowl. Whisk until fully combined. Preheat a frying pan on a medium heat and spray with oil. Using a ¼ cup measurement, pour mixture onto pan, to make small, thin round tacos. When bubbly, flip onto the other side using a spatula. Continue until all the mix has been cooked. For the filling Preheat a frying pan on a medium heat. Add the tofu, corn and all spices until cooked. Stir through the baby spinach at the very end. Fill the tacos with the mixture. Top with your favourite toppings to serve.