Crispy Tofu Tacos

Golden crispy pan-fried tofu crumbles seasoned with smoky spices, served in warm corn tortillas with crunchy cabbage and a fresh lime crema.

• Prep: 10 min
• Cook: 12 min
• Total: 22 min
• Servings: 2
• Cuisine: Latin
• Difficulty: Easy
• Cost: $1.17/serving

Dietary

• Vegetarian
• Gluten-Free
• Nut-Free
• Egg-Free
• Pescatarian
• Low-Sugar
• High-Protein

Tags

• quick
• spicy
• fresh

Ingredients

• 0.5 package extra-firm tofu (pressed, crumbled)
• 1 tablespoon olive oil
• 0.5 teaspoon chili powder
• 0.25 teaspoon ground cumin
• 0.25 teaspoon smoked paprika
• 0.25 teaspoon salt
• 6 corn tortillas
• 1 cup green cabbage
• 0.25 cup sour cream
• 0.5 lime (half for juice)
• 2 tablespoon fresh cilantro (chopped, for garnish)

Instructions

1. Press the extra-firm tofu to remove excess water, then crumble it into small pieces. In a bowl, toss the crumbled tofu with 1 tablespoon of olive oil, 1/2 teaspoon of chili powder, 1/4 teaspoon of ground cumin, 1/4 teaspoon of smoked paprika, and 1/4 teaspoon of salt.
2. Heat a large non-stick skillet over medium-high heat. Add the seasoned tofu and cook, stirring occasionally, for 8-10 minutes, until golden brown and crispy.
3. While tofu cooks, warm the corn tortillas according to package directions (microwave, dry skillet, or oven).
4. In a small bowl, whisk together the sour cream with the juice from 1/2 of a lime to make a lime crema.
5. Assemble the tacos by filling each warm corn tortilla with the crispy tofu, shredded green cabbage, and a drizzle of lime crema. Garnish with chopped fresh cilantro.

Notes

Ensure tofu is well-pressed for the best crispy texture. Using a tortilla warmer helps keep tortillas soft during assembly.

Nutrition (per serving)

• Calories: 445
• Protein: 24.1 g
• Carbohydrates: 38.5 g
• Fat: 23.5 g
• Fiber: 6.8 g
• Sodium: 750 mg
• Saturated Fat: 9.2 g
• Sugar: 3.1 g
• Cholesterol: 38 mg