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Crispy Tofu Tacos | How to Cook Tofu
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.
Servings: 4
Ingredients
- 2 tablespoon grapeseed oil or other cooking oil
- 1 block extra firm tofu pressed and cubed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 8 corn tortillas
- 4 leaves romaine lettuce chopped
- 1/2 cup salsa
- 1 avocado sliced or mashed
- 1/4 cup red onion thinly 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.