The tofu and cilantro sauce are adapted from here, the corn from here, and the onions from here.
Although they look fancy, each component is very easy to make - and I especially recommend the onions, which are so simple, yet add a crunchy tang and that unbeatable purple color. Still, if you don't have the time or energy to make all the finicky bits, you can make just the tofu, and serve it with anything you like: salsa, refried beans, cheese etc. You can also make all of the components in advance. To reheat the tofu, simply put it in an oven/toaster oven for a few minutes until it warms and crisps up a bit.
This recipe is gluten free, as long as you make sure your tacos are GF. The base is vegan, so as long as you leave out the cream and cheese, you're good.
Most of the topping recipes will make more than is needed for the tacos.
Crispy Tofu Tacos with Loads of Delicious Toppings
For 3-4 servings:
To Serve:
- 2-3 small soft corn tortillas per person, or 2 hard taco shells per person.
- Crispy tofu and any of the rest of the components listed below (or whatever other toppings you want).
- Grated cheddar or other sharp cheese (optional).
To Assemble:
- If you're using soft tacos, heat the corn tortillas on a skillet with a tiny bit of oil, until warmed through but not crunchy. If you're using hard shells, heat in oven as instructed on the box.
- Top each taco with a few cubes of tofu and the toppings of your choice. If you're using all of the components, the order I recommend is: a bit of warm corn -> warm tofu -> a bit of cheese (the heat from the tofu and corn will melt it) -> a few dollops of cilantro sauce -> onion.
Crispy Tofu:
- 1 pack firm or extra-firm tofu.
- 1 tbsp sriracha hot sauce (if you really hate heat you can skip this, but I wouldn't recommend it.)
- 1 tbsp honey
- 1/2 cup fine cornmeal (not corn starch!)
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/8 tsp black pepper
- 1/4 cup of oil
Preparation:
1. Cut the tofu into cubes. In a shallow bowl combine the sriracha and honey, and then toss the tofu in the mixture to coat thoroughly. If needed, add a bit of honey and sriracha.
2. In another bowl, combine the corn meal and the spices. Carefully toss the tofu in the mixture until coated.
3. Heat the oil in a large pan on medium-high heat. Put the tofu in the pan, and fry until golden-brown on all sides. For best results, take the time to place each piece of tofu, and then flip each piece to fry on all sides - rather than just stirring them. (note: if you really don't want to fry, you can probably bake them in the oven until browned crispy - but I don't guarantee the results).
Cilantro Cream Sauce
- 1/4 cup sour cream or yogurt
- a handful of fresh cilantro
- 2-3 scallions
- pinch of salt
Preparation: Put all of the ingredients in a food processor or blender and whizz together until you get a smooth sauce.
Pickled Onions:
- 1 large red onion
- 1/2 cup freshly squeezed lime or lemon juice
- 1 1/2 tsp salt
- Boiling water
Preparation: Slice the onion into thin slices and place in a heat-proof bowl. Pour boiling water to cover the onions, and let sit for about 10 seconds. Drain. Add the lime/lemon juice and salt to the onion and mix well. Put in an airtight container and refrigerate. After about 30 minutes, the onion will turn a bright purple and will be ready to serve.
Cilantro Corn:
- 2 tbsp of butter or oil.
- 1 small chili pepper, finely chopped (optional. Leave out if you don't like heat).
- 1/2 onion, finely chopped
- 2 cloves garlic, finely chopped
- About 350 grams/ 2 cups frozen corn kernels
- 1 cup water
- 1 bunch cilantro, very finely chopped (optional, if you are a cilantro hater).
- 1/2 tsp salt
- 1 tbsp lime or lemon juice
- 1-2 tsp sugar (optional, to taste)
Preparation:
1. In a medium pot or saucepan with a cover, heat the butter/oil. Add the chili pepper, onion, and garlic, and sautee until the onion is translucent.
2. Add the corn, water, cilantro, and salt. Cover and cook on medium-low heat for about 10 minutes, until the corn is tender and flavorful.
3. Open the pot, and add the lime/lemon juice. Taste to check seasoning. If you would like it more savory, add a bit of salt. If you want a bit of sweetness to counter the chili, add a bit of a sugar.
4. If there is still liquid in the pot, cook, uncovered, for a few minutes, until the liquid is evaporated (take care not to burn the corn).
