Ingredients

1 block of extra firm tofu, drained and pressed
2 tablespoons of olive oil
1 teaspoon of chili powder
1 teaspoon of cumin
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
1/2 teaspoon of paprika
Salt and pepper to taste
8 small corn tortillas
1 cup of shredded lettuce
1 cup of diced tomatoes
1/2 cup of diced red onion
1/2 cup of chopped cilantro
1 avocado, sliced
1 lime, cut into wedges

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Vegetarian Tofu Tacos

Created by: Howcan Team

Ingredients

1 block of extra firm tofu, drained and pressed
2 tablespoons of olive oil
1 teaspoon of chili powder
1 teaspoon of cumin
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
1/2 teaspoon of paprika
Salt and pepper to taste
8 small corn tortillas
1 cup of shredded lettuce
1 cup of diced tomatoes
1/2 cup of diced red onion
1/2 cup of chopped cilantro
1 avocado, sliced
1 lime, cut into wedges

Instructions

Preheat the oven to 400°F (200°C).
Cut the pressed tofu into small cubes and place them in a bowl.
In a small bowl, mix together 2 tablespoons of olive oil, 1 teaspoon of chili powder, 1 teaspoon of cumin, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of paprika, and salt and pepper to taste.
Pour the spice mixture over the tofu cubes and toss to coat evenly.
Spread the tofu cubes in a single layer on a baking sheet lined with parchment paper and bake for 15 minutes, or until the tofu is golden and crispy.
While the tofu is baking, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
To assemble the tacos, place a spoonful of the crispy tofu cubes on each tortilla, then top with shredded lettuce, diced tomatoes, diced red onion, chopped cilantro, and a few slices of avocado.
Serve the tacos with lime wedges for squeezing over the top.
Enjoy your delicious vegetarian tofu tacos!

Main Course

Vegetarian Tofu Tacos have a rich history rooted in the fusion of Mexican and Asian cuisines. This dish gained popularity in the 1960s and 1970s as part of the vegetarian and health food movements. Renowned chefs like Alice Waters and Deborah Madison played a significant role in popularizing tofu as a meat substitute in Mexican cuisine. Today, the best version of this dish can be found in California, particularly in the San Francisco Bay Area, where innovative chefs have perfected the art of blending traditional Mexican flavors with the versatility of tofu. The key to a delicious Vegetarian Tofu Taco lies in marinating the tofu in a flavorful blend of spices and ensuring it's perfectly grilled or sautéed to achieve a crispy texture. Some famous alternative methods for making this dish include using tempeh or jackfruit as a substitute for tofu, offering a unique twist on this classic recipe.

30 min

320 calories

Instructions

Preheat the oven to 400°F (200°C).
Cut the pressed tofu into small cubes and place them in a bowl.
In a small bowl, mix together 2 tablespoons of olive oil, 1 teaspoon of chili powder, 1 teaspoon of cumin, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of paprika, and salt and pepper to taste.
Pour the spice mixture over the tofu cubes and toss to coat evenly.
Spread the tofu cubes in a single layer on a baking sheet lined with parchment paper and bake for 15 minutes, or until the tofu is golden and crispy.
While the tofu is baking, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
To assemble the tacos, place a spoonful of the crispy tofu cubes on each tortilla, then top with shredded lettuce, diced tomatoes, diced red onion, chopped cilantro, and a few slices of avocado.
Serve the tacos with lime wedges for squeezing over the top.
Enjoy your delicious vegetarian tofu tacos!

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