How to make zesty blackened tofu tacos

These homemade tofu tacos are spicy and have many textural elements. The creaminess of the guacamole offsets the crunch of the cabbage and the tofu, making every bite exciting. Photo by Nealy Kehres

Tacos are one of my favorite foods. It is such a great dish that makes it easy to throw together any ingredients you have lying around into something super flavorful.

My mom had some tomatoes and avocados that were about to go bad, so naturally I thought salsa and guacamole, which obviously led me to tacos.

Although I usually appreciate tofu as a meat alternative, sometimes the texture throws me off. It is tastiest when the exterior is crispy, but when it is soggy and soft, I find it difficult to enjoy.

Getting tofu crispy can be challenging, but I read that by using cornstarch and baking, it can be very simple! I use that technique in this recipe to achieve excellent results.  These vegan tacos can stand up next to any others you’ve ever tasted.

Zesty Blackened Tofu Tacos

About 1 hour 30 minutes cooking time
5 servings

1 package of extra firm tofu
2 tablespoons blackened seasoning
2 tablespoons cornstarch
1 tablespoon olive oil

Restuarant salsa:
1 1/2 tomato
1/4 onion
1/4 cup cilantro
1 jalepeno
1 tablespoon garlic
1 teaspoon cumin
1 teaspoon chili powder

1 avocado
1 tablespoon cilantro
1/4 onion
1 teaspoon cumin
1 teaspoon chili powder
1/2 lime juiced

Taco assembly:
Shredded cabbage
Flour tortillas

Start by heating oven to 400 F.

Next, drain and press your block of tofu between two towels to extract unnecessary moisture. Dice tofu into cubes. Mix with cornstarch and seasoning. Feel free to choose any seasoning you like if blackened is too spicy for your tastes.

Spread tofu on a baking sheet and bake for 25 minutes, flipping tofu half way through.

While the tofu is baking, pulse all salsa ingredients in a food processor until it is the desired consistency. I prefer mine to be a little chunky.

Finely chop the onion and cilantro for the guacamole. Mash the inside of the avocado until slightly chunky and mix it with the other ingredients.

Once the tofu is done baking, sauté in a skillet with olive oil until golden brown. This gives it a little extra crispiness, but you can skip this step if you like.

Finally, toast your tortillas in the toaster until warm and just slightly crispy. Spread a spoonful of guacamole and salsa on the tortilla and top with the tofu and cabbage. Enjoy!




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