Crispy Tofu Tacos

Taco Final 1

Serves 2-3

Ingredients you NEED:
1/2 package firm tofu
1 tablespoon Sriracha (if you don’t like hot, use a mild hot sauce or tomato paste)
5-6 drops liquid stevia/teaspoon agave/sugar/honey
1 tablespoon balsamic vinegar
1/4 cup almond meal
1 teaspoon chili powder
½ teaspoon paprika
1/2 teaspoon cumin
1/4 teaspoon garlic powder
Dash of cayenne
Salt and pepper to taste
1 lime
1 tablespoon oil (grapeseed, canola, even olive or coconut)
1 teaspoon minced garlic
Corn tortillas

Ingredients that aren’t essential but make the dish INFINITELY better:

Slaw/cabbage mix mixed with red wine vinegar, salt & pep
Bell peppers
Onions
Guacamole/avocado slices
Salsa
Tomatoes

Directions:
Take your tofu and blot it dry with a paper towel. Doing so will take out some moisture and allow it to better absorb the flavors you’re going to add. Next, cut the tofu into ½ – ¼  inch cubes.
Mix together the Siracha, sweetener of choice and balsamic vinegar into a bowl and throw in your tofu cubes and gently stir to coat.

Tofu Dry Mixture

In a separate bowl, combine the almond meal and seasonings (chili powder, paprika, cumin, garlic powder). You can totally adjust the spices to your liking and feel free to use a pre-made taco seasoning to make things a little easier. After you’ve given your little tofu cubies a few minutes to soak up that siracha goodness, dump them in your almond meal mixture and coat them real goood. Not coated=not crispy and we’re trying to disguise these soy nuggets as much as possible so the boyfriend doesn’t realize what he’s eating.

Crisped Tofu

Begin heating your skillet with a tablespoon of oil. Any type of oil will work, just know that any non-neutral tasting oil will impart its flavor on the tofu. Sauté your minced garlic for a minute and then add your tofu, stirring occasionally so all the sides get nice and crispy. When the edges are nice and browned, turn off the heat and give it a good squeeze of lime and a sprinkling of cilantro/parsley.
To serve this, while the tofu was crisping, I sautéed some onions and peppers in some olive oil on the stove. I microwaved each corn tortilla with a damp paper towel in the microwave and topped them with some of the cabbage that I let marinate for about 10 minutes with the vinegar and salt and pepper and added the sautéed veggies and then the tofu. Finally, I topped mine with some guac, sliced tomatoes, salsa, and a drizzle of lime juice.

Taco Final 2

Dinner is served. All done in about 20 minutes so Casey is happy. Boyfriend thinks he’s eating cubes of cheese so he’s happy. Meal is full of fresh produce and plant protein so belly is happy.

I’d say this was a success.

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