Crispy Tofu Street Tacos
Ingredients
The Tofu
-
16
ounces
Extra Firm Tofu, Pressed and Cubed
-
¼
cup
Liquid Aminos or Reduced Sodium Soy Sauce
-
¼
cup
Lime Juice, plus extra for garnish
-
⅓
cup
Vegan Mayonnaise
-
⅛
cup
Chili Paste (sambal oelek)
-
¼
cup
Corn Starch
The Toppings
-
1
cup
Shredded Cabbage
-
1
cup
Avocado Slices
-
1
unit
Jalapeno, sliced very thin
-
8
unit
Corn Tortillas
-
½
cup
Scallions, sliced, for garnish
Instructions
- Press the tofu to remove excess water for 10-15 minutes.
- Mix vegan mayonnaise and chili paste in a bowl.
- Prepare the cabbage and jalapeno while the tofu is pressing.
- Cut the tofu into 1-inch cubes and marinate with Liquid Aminos and lime juice.
- Heat oil in a cast iron pan over medium-high heat.
- Coat the tofu in corn starch using a zip-top bag, then cook in the pan until golden brown.
- Remove the tofu and sprinkle with salt and lime juice.
- Blister the corn tortillas in a dry skillet.
- Assemble the tacos with chili sauce, tofu, cabbage, avocado, and jalapeno.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
12g
Sodium
500mg
Cholesterol
0mg
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