Crispy Tofu Tacos with Creamy Avocado Sauce
Hello and happy Tuesday! I've got a quick-ish and delicious dinner idea for you today. We're always seeking out tofu tacos at our local eateries, so I've been mulling over the best way to make my own. After I'd made them and everyone was chowing down, things got pretty quiet, which I thought meant I might need to tweak the recipe. After a moment, my sister said, "I would marry these tacos. These are ten times better than any tofu tacos we've had around here." And endorsement, if ever I've heard one. Interested? Try them out!
Crispy Tofu Tacos (recipe lightly adapted from The Woks of Life)
Ingredients
- one package super or extra firm tofu
- 1 tablespoon Sriracha
- 1 tablespoon honey
- 1/2 - 1 cup cornmeal
- 1 teaspoon chili powder
- 1 teaspoon
- 1 teaspoon adobo spice mx
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/3 cup oil (plus more as needed)
- toppings of choice (I used queso blanco, green scallions and fresh cilantro)
- tortillas of choice (I used corn, which I fried into crispy taco shells)
For the Sauce
- 5 scallions, white parts, sliced (reserve your greens to garnish your tacos)
- 1 bunch cilantro, rinsed and diced
- 1/4 cup yogurt
- 1 avocado
- 1 clove garlic
- salt and pepper to taste
Directions
1. Stack your tofu on a paper- or cloth-lined plate and top with another paper- or cloth-towel, and something heavy, like a brick or several other plates. Drain for 20-30 minutes, then cube.
2. Meanwhile, in the bowl of a food processor, combine the ingredients, starting with the garlic, and puree until creamy. Finish with salt and pepper, adding to taste. (I start with the garlic so I don't have to dice it ahead of time, and then add in the avocado, yogurt, scallions and salt and pepper).
3. Heat about 1/3 inch oil in a frying pan on med-high heat. When it's hot enough that you can see it ripple, but before it smokes, fry your tortillas one at a time. Put a tortilla flat into the oil and let fry for about ten seconds before using your tongs to fold the tortilla into a taco shell shape and let it fry for another few seconds. Flip, fry on the other side for a few seconds and then drain on a plate lined with paper- or cloth-towels.
4. Combine honey and Srirracha in a bowl and cornmeal and seasonings in a second bowl. Toss cubed tofu first in honey/sirracha bowl and then in cornmeal bowl. Note: You can skip the honey/sirracha step, and/or use only the honey, if you're worried about spice. I did some tofu without the sirracha for the kids, and it still coated fine in the cornmeal. Note: You can use any kind of cornmeal you have on hand. I had coarsely-ground polenta, and it worked fine, but I'd reach for finely-ground cornmeal next time. Note: Use any kind of spices you like! I added some adobo to the seasoning mix and it was delicious.
5. Heat about 1/3 cup oil in a large frying pan and, when hot (again, look for ripples but no smoke), add tofu. Stir fry until golden brown on all sides. Remove with a slotted spoon and strain on a cloth- or paper-lined plate.
6. Assemble your tacos. I lined each crispy corn taco with creamy avocado sauce, chunks of queso blanco, tofu, cilantro leaves and the greens of scallions.
One of the goals I have at the moment is to really focus on getting a lot of veggies and high-protein foods into our daily lives, and serving up these tacos with a veggie-dense salad did the trick for us. This was super yummy! It took a little prep, but hey, my sister wanted to marry them. Sometimes that kind of commitment takes a little commitment! Let me know if you try it and have a great day.