totally inauthentic tacos.

As a vegetarian, I make black bean tacos like it’s my job. Delicious, nutritious, and easy, to be sure, but sometimes I need a little variety. That’s where the tofu taco comes in.

Normally I don’t try to make dishes that replicate the texture or flavor of meat because I simply don’t miss meat. I do, however, miss one of my favorite weeknight dinners as a kid: spicy chicken in those crispy pre-made taco shells. Cheesy and inauthentic, yes, but I have a sweet spot in my heart for them.

So I set out to satisfy that craving via a different route. Douse firm tofu in a spicy flour mixture, and saute until crispy perfection. Top with your standard taco fare: cabbage, lime juice, cheese, jalapenos, whatever’s your jam. Even Christian, who happily consumed lots of real tacos in Baja, loves these. Enjoy!

lv, molly

Spicy Tofu Tacos

Serves 2-4

1 block firm tofu, pressed
1/2 C all purpose flour
1 tsp cumin
1 tsp cayenne pepper
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp freshly ground pepper
1/3 C canola oil

tortillas or taco shells

optional toppings for the tacos:
lettuce or cabbage
red onions
hot sauce
lime wedges to squeeze

Cut the tofu into 1/2″ cubes. Mix the flour with the spices. Douse the tofu in the spicy flour mixture. Meanwhile, heat the oil in a skillet over medium-high heat. Add the tofu to the hot oil, and let cook for about 5 minutes per side. Don’t disturb or they won’t brown and crisp up!

Prepare whatever taco toppings you fancy, and heat tortillas or taco shells. Scoop tofu into tortillas/shells, and top to your heart’s content.


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