Be sure to press your tofu at least one hour for this recipe for maximum crispiness. Notes on pressing tofu scramble recipe above. Feel free to use other spices for this crispy tofu. It's also great with Ethiopian berbere and Indian curry.
Prep Time8 minutesmins
Cook Time30 minutesmins
Total Time38 minutesmins
Course: Main Course
Servings: 4
Author: Jenné
Ingredients
2tablespoongrapeseed oilor other cooking oil
1block extra firm tofupressed and cubed
1teaspoonground cumin
1teaspoonchili powder
1/2teaspoonsalt
8corn tortillas
4leavesromaine lettucechopped
1/2cupsalsa
1avocadosliced or mashed
1/4cupred onionthinly sliced (or try pickled red onions)
Instructions
Place the cubed tofu in a mixing bowl. Sprinkle on the cumin powder, chili powder, and salt, then toss the bowl to thoroughly coat the tofu.
Warm the oil in a skillet or frying pan on medium-high heat.
Add the tofu, then use a spoon to spread the cubes evenly onto the skillet.
Cook for about 5 minutes on medium heat, then flip the tofu.
Continue doing this every 5 minutes, until all sides of the tofu are golden brown and begin to crisp up, about 30 minutes total.
Warm your tortillas over a gas flame or microwave, keeping them warm between the folds of a kitchen towel.
Once ready, fill the tortillas with the crispy tofu, romaine lettuce, salsa, avocado, and red onion.