Ingredients with Measurements:
- 1 block of firm tofu, drained and pressed
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup vegetable oil
- 8 small corn tortillas
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup diced red onion
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Tofu press (optional)
- Large skillet
Step-by-step instructions:
1. Preheat the oven to 200°F to keep the tortillas warm.
2. Cut the tofu into small cubes and set aside.
3. In a shallow bowl, mix together the flour, cornstarch, garlic powder, smoked paprika, cumin, salt, and black pepper.
4. Heat the vegetable oil in a large skillet over medium-high heat.
5. Dredge the tofu cubes in the flour mixture, shaking off any excess.
6. Carefully add the tofu to the hot oil and cook for 3-4 minutes on each side, or until golden brown and crispy.
7. Remove the tofu from the skillet and place on a paper towel-lined plate to drain any excess oil.
8. Warm the tortillas in the oven for 5-7 minutes.
9. Assemble the tacos by placing a few pieces of crispy tofu on each tortilla, followed by shredded lettuce, diced tomatoes, red onion, and cilantro.
10. Squeeze a lime wedge over each taco before serving.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Skillet: Medium-high heat
Oven: 200°F
Serving size:
This recipe makes 8 small tacos, serving 2-4 people.
Nutritional information:
Calories: 180
Fat: 10g
Carbohydrates: 18g
Protein: 6g
Sodium: 220mg
Fiber: 3g
Sugar: 2g
Substitutions for ingredients:
- Gluten-free flour and cornstarch can be used for a gluten-free version.
- Any type of oil can be used for frying.
- Any type of tortilla can be used, such as flour or whole wheat.
Variations:
- Add avocado slices or guacamole to the tacos.
- Use different toppings such as salsa, hot sauce, or vegan sour cream.
- Serve with a side of black beans or Mexican rice.
Tips and tricks:
- Pressing the tofu before cooking will help it become more crispy.
- Make sure the oil is hot before adding the tofu to the skillet.
- Use a slotted spoon or spatula to remove the tofu from the skillet to prevent excess oil from getting on the tacos.
Storage instructions:
Leftover tofu can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tofu in a skillet over medium-high heat until heated through.
Presentation ideas:
Serve the tacos on a platter with lime wedges and a sprinkle of cilantro on top.
Garnishes:
Garnish the tacos with additional cilantro or a sprinkle of chili flakes.
Pairings:
Serve with a side of Mexican rice and black beans.
Suggested side dishes:
Mexican rice and black beans.
Troubleshooting advice:
- If the tofu is not crispy enough, try cooking it for a longer time or increasing the heat.
- If the tofu is sticking to the skillet, make sure the skillet is hot enough and add more oil if needed.
Food safety advice:
Make sure the tofu is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Tacos originated in Mexico and have been a popular dish for centuries. Tofu is a plant-based protein that originated in China and has become popular in many cuisines around the world.
Flavor profiles:
These tacos have a crispy and savory flavor from the tofu, with a fresh and tangy flavor from the toppings.
Serving suggestions:
Serve these tacos as a main dish for a vegetarian or vegan meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican