Mexican > Tofu > Tacos

Velvet Tamarind Tofu Tacos Recipe

Ingredients with Measurements:
- 1 block of firm tofu, drained and pressed
- 1 tablespoon of olive oil
- 1 tablespoon of soy sauce
- 1 tablespoon of cornstarch
- 1 tablespoon of tamarind paste
- 1 tablespoon of honey
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of garlic powder
- Salt and pepper to taste
- 8 small tortillas
- 1/2 cup of chopped lettuce
- 1/2 cup of diced tomatoes
- 1/4 cup of chopped cilantro
- 1/4 cup of crumbled queso fresco

Special equipment needed:
- Non-stick skillet
- Mixing bowl

Step-by-step instructions:

1. Preheat the oven to 350°F.

2. In a mixing bowl, whisk together the olive oil, soy sauce, cornstarch, tamarind paste, honey, smoked paprika, garlic powder, salt, and pepper.

3. Cut the tofu into small cubes and add them to the mixing bowl. Toss the tofu in the marinade until it is well coated.

4. Heat a non-stick skillet over medium-high heat. Add the tofu cubes and cook for 5-7 minutes, stirring occasionally, until the tofu is crispy and golden brown.

5. Warm the tortillas in the oven for 2-3 minutes.

6. To assemble the tacos, place a spoonful of the crispy tofu on each tortilla. Top with chopped lettuce, diced tomatoes, chopped cilantro, and crumbled queso fresco.


Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Oven temperature: 350°F
Serving size:
This recipe makes 8 small tacos, serving 2-4 people.

Nutritional information:
Calories per serving: 150
Total fat: 6g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 290mg
Total carbohydrates: 19g
Dietary fiber: 2g
Sugar: 5g
Protein: 7g

Substitutions for ingredients:
- Tofu can be substituted with tempeh or seitan.
- Honey can be substituted with maple syrup or agave nectar.
- Queso fresco can be substituted with feta cheese or cotija cheese.

Variations:
- Add sliced avocado or guacamole to the tacos.
- Use corn tortillas instead of flour tortillas.
- Add a squeeze of lime juice to the tacos for extra flavor.

Tips and tricks:
- Make sure to drain and press the tofu before using it in the recipe to remove excess water.
- For extra crispy tofu, cook it in batches and avoid overcrowding the skillet.
- Adjust the amount of tamarind paste and honey to your taste preferences.

Storage instructions:
Leftover tofu can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat the tofu, heat it in a non-stick skillet over medium heat until heated through.

Presentation ideas:
Serve the tacos on a platter with a side of salsa and guacamole.

Garnishes:
Garnish the tacos with additional chopped cilantro and a sprinkle of smoked paprika.

Pairings:
Serve the tacos with a side of Mexican rice and black beans.

Suggested side dishes:
- Mexican rice
- Black beans
- Roasted vegetables

Troubleshooting advice:
- If the tofu is sticking to the skillet, add a little more oil to the pan.
- If the tofu is not crispy enough, cook it for a few more minutes until golden brown.

Food safety advice:
- Make sure to cook the tofu to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover tofu in the refrigerator and consume within 3 days.

Food history:
Tamarind is a fruit that is native to Africa but is widely used in Indian and Southeast Asian cuisine. It has a tangy and sour flavor and is often used in sauces and marinades.

Flavor profiles:
The Velvet Tamarind Tofu Tacos have a sweet and tangy flavor from the tamarind paste and honey, with a smoky and spicy kick from the smoked paprika and garlic powder.

Serving suggestions:
Serve the tacos with a side of salsa and guacamole for dipping.

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Taste: Tangy, Savory, Spicy, Creamy, Zesty