Crispy tofu tacos
Prep Time:
15 minutes
Cooking Time:
40 minutes
Servings:
2
The key step is to drizzle the tofu with a combination of olive oil and tomato paste toward the end of cooking, which crisps the edges and lends a deep umami flavor, so much so that this tofu could almost be mistaken for seasoned ground beef.
The tofu comes out so crispy. Even meat eaters said it was superb.
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Ingredients
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1(14- to 16-ounce) blocks firm tofu
¼ cup plus 3 tablespoons olive oil, divided
2 tablespoons soy sauce, divided
1 teaspoons ground cumin
1 teaspoon smoked paprika
¼ teaspoon ground cayenne
salt and black pepper
1/4 cup tomato paste
2 small ripe avocados
1 tablespoon mayonnaise
3 tablespoons lime juice
4 flour or corn tortillas, warmed
2 minced green onion, thinly sliced
Directions
Step 1
Heat the oven to 400 degrees.
Step 2
Prepare the tofu: Drain it, squeezing out any excess moisture over the sink (your tofu may break into chunks). Coarsely grate the drained tofu onto 1 large (11-by-17-inch), foil-lined sheet pans.Drizzle the tofu with 2 tablespoons olive oil and 1 tablespoon soy sauce.
In a small bowl, mix the cumin, cayenne, 1/2 teaspoon salt and 1/2 teaspoon pepper; sprinkle seasonings over pan and toss to coat. Spread the mixture in an even layer.
Step 3
Roast the tofu, stirring halfway through and rotating the pan, until the tofu sizzles, darkens and crisps, 20 to 30 minutes.
Step 4
In a small bowl, mix together the tomato paste with the remaining 3 tablespoons oil. Drizzle the mixture over the tofu, then toss to combine, spread into an even layer and roast again until the tofu audibly crackles and develops a slight crunch, 10 to 15 minutes.
Step 5
While the tofu roasts, prepare the avocado cream: In a small food processor (or blender), blend the avocados, mayo, lime juice until creamy; season with salt.
Step 6
Swipe the warmed tortillas with the avocado cream, then top with tofu mixture with green onion Serve immediately.
