Fancy a taco? Better if they are with tofu!
This dish is an innovative twist for any kitchen, not only because of the explosion of flavors when eating the tofu tacos but also because of how fast, fun, and delicious it is to prepare, that's why you are sure to love it. To make this recipe it is important to press the tofu to remove excess liquid and make it firmer, this is a fundamental step if what you are looking for is tofu to better absorb the marinade. Do you dare to have fun in the kitchen with these tofu tacos?
Prep Time: 1 hr 30 mins
Cooking Time: 15 mins
250 gr of extra firm tofu cut into thin strips
2 tablespoons low sodium soy sauce
1 tablespoon of paprika
1 tablespoon garlic powder
1 tablespoon of rice vinegar
1 tablespoon of chili powder
1 teaspoon of lemon juice
2 tablespoons of cornstarch or flour without rising
1 cup of mixed green and purple cabbage cut into thin strips
1/4 cup fresh cilantro, chopped
1/2 cup of cucumber cut into small cubes
Package of corn or flour tortillas
Salt and pepper
For the pineapple sauce
1/4 cup pineapple cut into very small pieces
2 tablespoons red onion cut into small pieces
The juice of 1 lemon
Salt and pepper to taste
Press tofu for 30 mins, then cut into thin strips to marinate.
Prepare the tofu marinade, in a bowl place the tofu in strips, add the soy, garlic, paprika, onion powder, rice vinegar, the juice of a lemon, finally, salt and pepper to the taste. Let it marinate for about 1 hour in the refrigerator.
To cook our tofu, remove it from the bowl, and later mix it with the cornstarch to make a quick breading, then cook it in a non-stick frying pan with a little olive oil until golden brown or in the air fryer.
To make the pineapple sauce, in a bowl place the chopped pineapple, the onion, add the juice of a lemon, salt, and pepper and mix well. Reserve the sauce to serve the tacos.
When serving the tacos, heat the corn tortillas and fill with the vegetables and tofu, top with the fresh cilantro and pineapple sauce.