Tofu Street Tacos
These tofu street tacos start with crispy spiced tofu, top it with quick pickled radishes and onions, and wrap it all up in a warm corn tortilla.
Servings: 6 tacos
Ingredients
- 1 tablespoon avocado oil
- 1 pound (454 g) pressed super-firm tofu cubed into ½” cubes
- ½ teaspoon chili powder or another hotter chili-type powder, such as ancho or chipotle
- ½ teaspoon ground cumin
- ½ teaspoon sea salt
- 6-8 small corn tortillas warmed
Onion topping:
- ½ small white onion chopped
- 2-3 radishes diced into small cubes
- 1 small handful fresh cilantro minced
- Pinch of sea salt
- Juice of ½ large lime
Instructions
- In a small bowl, combine the onion, radish, cilantro, sea salt, and lime juice. Refrigerate until ready to use.½ small white onion, 2-3 radishes, 1 small handful fresh cilantro, Pinch of sea salt, Juice of ½ large lime
- Heat the oil in a large skillet over medium heat. Once the oil is hot, add in the cubed tofu in a single layer.1 tablespoon avocado oil, 1 pound pressed super-firm tofu
- Cook without stirring for 3-4 minutes or until a golden brown crust forms on the bottom of the tofu. Flip each piece and continue cooking for another 3-4 minutes until the other side is golden brown.
- Add in the spices and stir to combine. Cook for an additional minute, remove from the heat.½ teaspoon chili powder, ½ teaspoon ground cumin, ½ teaspoon sea salt
- Divide the tofu between the warmed tortillas, top with the onion mixture and serve immediately.6-8 small corn tortillas
Nutrition
Serving: 1 taco | Calories: 124 kcal | Carbohydrates: 14 g | Protein: 7 g | Fat: 5 g | Saturated Fat: 1 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 2 g | Sodium: 257 mg | Potassium: 189 mg | Fiber: 2 g | Sugar: 1 g
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