Ingredients
Dry
- 14 oz Extra firm tofu (Pressed and crumbled)
- 1 Tbsp Chili powder
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 1 tsp Garlic powder
- 0.5 tsp Salt
- 8 qty Corn tortillas (Small street-taco size)
Other
- 0.5 cup White onion (Finely diced)
- 0.25 cup Fresh cilantro (Finely chopped)
- 4 qty Lime wedges (For serving)
Wet
- 2 Tbsp Olive oil (For pan-frying)
- 1 Tbsp Soy sauce or Tamari (Use tamari for gluten-free)
- 2 Tbsp Lime juice (Freshly squeezed)
Method
- 1. Press the tofu for about 10 minutes to remove excess moisture. Crumble it into small pieces using your hands or a fork.
- 2. In a small bowl, mix together the chili powder, cumin, smoked paprika, garlic powder, and salt.
- 3. Heat the olive oil in a large skillet over medium-high heat. Add the crumbled tofu and cook for 5-7 minutes until it starts to brown and crisp.
- 4. Stir in the spice mix, soy sauce, and 1 tablespoon of the lime juice. Cook for another 3-5 minutes, stirring frequently, allowing the tofu to absorb the flavors and become deeply crispy.
- 5. Warm the corn tortillas in a dry skillet or over an open gas flame for about 30 seconds per side until pliable and slightly charred.
- 6. Assemble the tacos by spooning the crispy tofu mixture into the warm tortillas. Top generously with diced white onion and fresh chopped cilantro.
- 7. Serve immediately with extra lime wedges and your favorite hot sauce.
Chef's notes
Double up the corn tortillas for a truly authentic street taco experience that won't fall apart. You can also add a slice of avocado or vegan sour cream if desired.