CRISPY BLACKENED TOFU TACOS
Make and share this Crispy Blackened Tofu Tacos recipe from Food.com.
Provided by Spencer 2
Categories Low Cholesterol
Time 1h5m
Yield 8 Tacos, 4 serving(s)
Number Of Ingredients 17
Steps:
- Drain tofu and cut cube in half lengthwise. Then press both halves by placing between 2 weighted cookie sheets lined with paper towels. Allow to sit for at least 30 minutes so that excess moisture is drawn out. Replace paper towels with dry ones as they become soaked.
- Next preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Dice tofu into 1" cubes and transfer them to the baking sheet. Bake for 10 minutes each side until it is light golden brown. Set tofu aside to cool.
- Combine cole slaw with vinegar and a sprinkle of salt. Set aside to marinate for 20-30 minutes.
- Mix together the spices (paprika to cornstarch) in a medium bowl. Mix cooled tofu pieces with spices until evenly coated.
- Warm olive oil in large skillet over medium heat. Saute the tofu about 5 minutes per side.
- Make avocado crema by placing pitted avocados, lime juice, cilantro leaves and garlic cloves in food processor or blender and mixing until smooth.
- Warm tortillas in microwave. Place tofu in each tortilla first, top with cole slaw and avocado crema.
Nutrition Facts : Calories 825, Fat 44.2, SaturatedFat 7.5, Cholesterol 4.8, Sodium 776.1, Carbohydrate 92.1, Fiber 17.7, Sugar 4.9, Protein 22.7
THE BEST CRISPY TOFU
The key to getting tofu nice and crispy is to first remove excess moisture. We wrap the block of tofu in a clean kitchen towel and place a heavy pan on top of it to press out as much water as possible. When searing the tofu, resist the urge to move it around. Instead, allow it to form a crust before flipping, and then again let it cook undisturbed on the other side until browned.
Provided by Food Network Kitchen
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Wrap the tofu in a clean dish towel and place on top of a wire rack set inside a rimmed baking sheet. Place a heavy pan on top of the tofu and let it sit for 5 minutes to release as much moisture as possible. Unwrap the tofu and slice lengthwise into 1/2-inch-thick by 1 1/2-inch-wide planks.
- Whisk the soy sauce, lime juice, agave syrup, scallion whites and sriracha together in a small bowl and set aside. Mix the panko, sesame seeds, cornstarch, garlic salt, onion powder, 1/2 teaspoon kosher salt and a few grinds of pepper in a pie dish or shallow bowl. Press the tofu planks into the panko mixture to coat on all sides.
- Heat the olive oil in a large skillet over medium-high heat. Add the tofu and cook, undisturbed, until deep golden brown, 4 to 5 minutes. Flip the tofu with a metal spatula and continue cooking undisturbed until a deep golden brown, 4 to 5 minutes more. Transfer to a platter.
- Reduce the heat to low and add the soy-sauce mixture to the pan. Cook until bubbling and slightly thicker, 1 to 2 minutes. Pour the sauce over the tofu planks and sprinkle with the scallion greens.
CRISPY TOFU
Fry tofu in a coating of smoked paprika, garlic and seasoning to make these crispy tofu bites. Eat as a snack or as a starter or side dish in a veggie feast
Provided by Anna Glover
Categories Side dish, Snack, Starter
Time 15m
Yield Serves 2-4
Number Of Ingredients 7
Steps:
- Drain the tofu, wrap in 4-5 sheets of kitchen paper, put on a plate and put something heavy over the top, like a wooden chopping board, or a tray with a few tins on it. Leave for 20 mins to drain the excess moisture from the tofu.
- Mix the cornflour, garlic, paprika, salt and pepper in a small bowl. Unravel the tofu from the paper, cut in half through the centre, then cut into triangles, cubes or strips.
- Toss the tofu pieces in the spiced cornflour to coat all over. Heat the oil in a large non-stick frying pan over a medium-high heat. Fry the tofu for 2-4 mins on each side until golden, crunchy and browned at the edges. Smaller cubes will take 2 mins each side, larger triangles will take 4 mins. Cook in batches if you need to, adding a little more oil if the pan gets dry.
- Drain the cooked tofu on kitchen paper and season with a pinch more salt before serving.
Nutrition Facts : Calories 165 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Protein 8 grams protein, Sodium 0.6 milligram of sodium
TOFU TACOS RECIPE BY TASTY
Here's what you need: extra firm tofu, low sodium soy sauce, tomato sauce, chili powder, garlic powder, cumin, black pepper, cayenne, olive oil, small corn tortillas, lettuce, tomato, vegan shredded cheese, guacamole
Provided by Rachel Gaewski
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400ºF (200ºC).
- Use your hands to crumble the tofu into a medium bowl. Add the soy sauce, tomato sauce, chili powder, garlic powder, cumin, pepper, and cayenne and stir until well-combined.
- Add a drizzle of olive oil to a large baking sheet. Transfer the tofu to the baking sheet, using a spatula to spread it out as much as possible.
- Bake for 20-25 minutes, stirring halfway through, until golden brown and slightly crispy.
- Fill the tortillas with the tofu, lettuce, tomato, shredded cheese, and guacamole.
- Enjoy!
Nutrition Facts : Calories 429 calories, Carbohydrate 31 grams, Fat 26 grams, Fiber 7 grams, Protein 25 grams, Sugar 3 grams
TACOS - CRISPY TOFU WITH SRIRACHA LIME SAUCE
Make and share this Tacos - Crispy Tofu With Sriracha Lime Sauce recipe from Food.com.
Provided by soveria
Categories Mexican
Time 25m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Get ready with 3 Mixing Bowls 1 Large Non-Stick Pan.
- Zest the lime, cut it in half, and juice each half. Crumble queso fresco. Mince cilantro (no need to stem).
- Combine red cabbage, lime juice, ¼ teaspoons salt, and ¼ teaspoons pepper in a mixing bowl. Toss and set aside at least 10 minutes, stirring every few minutes.
- Prepare the Tofu: Line a plate with paper towels. Cut tofu into ½" cubes. Place tofu on towel-lined plate and press firmly, but gently with paper towels to remove excess liquid. Put cornstarch in another mixing bowl. Gently toss tofu in cornstarch to coat thoroughly.
- Make the Sriracha-Mayonnaise: In another mixing bowl, combine mayonnaise, Sriracha, and ¼ teaspoons lime zest.
- Fry the Tofu: Place a large non-stick pan over medium-high heat. Add 3 Tbsp. olive oil and tofu to hot pan. Wipe mixing bowl clean and reserve. Stir occasionally until tofu is golden brown and crispy, 6-9 minutes. Transfer to reserved mixing bowl and toss with taco seasoning. Wipe pan clean and reserve.
- Re-heat pan used to fry tofu to a medium-high heat. Place tortillas in hot pan and toast, 30 seconds per side.
- Make your tacos, starting with the tufu, then cabbage mix and sriracha mix. Top with cilantro and cheese, and Bon appétit!
Nutrition Facts : Calories 473.3, Fat 14.2, SaturatedFat 3.2, Sodium 1067.7, Carbohydrate 67.8, Fiber 6.7, Sugar 5.3, Protein 22.4
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