Now I know I’m the “meat girl,” but I do actually enjoy the versatility that tofu offers as an ingredient. Tofu will absorb any flavor you add to it, so an ingredient that most people may think is bland can actually be made to pack a powerful flavor punch when cooked right. One of my favorite go-to recipes is a taco. I love how easy it is to customize a taco recipe to include everything you love and nothing more. So, it only made sense to try out these Crispy Tofu Tacos from Tk member Lindsay. The flavors of this taco are light and fresh, all while coming together to create the most delicious bite.
To make these you will need: firm tofu, olive oil, salt, cumin, chili pepper, cayenne, lime zest, softened goat cheese, half and half, corn tortillas, and cabbage, lime and other favorite garnishes.
To start, add your olive oil into cold pan.
Add sliced and drained tofu into the pan and turn the pan to a medium heat. (Tip: Just like meat, make sure you pat your tofu dry with a paper towel so it will crisp up better!)
When the tofu starts to sizzle and slightly change color, add the cumin, chili powder, salt, and cayenne pepper.
Mix the ingredients together while breaking up the tofu into smaller pieces. Let it sit on the stove and stir occasionally until the tofu is browned and crispy on all sides.
In a separate bowl, mix together the lime zest …
… goat cheese, half-and-half, and salt. You can use a food processor/blender or just a whisk.
Mix all of the ingredients together until smooth, adding a little more half-and-half if the sauce needs to be thinned out.
It’s the perfect sauce for these tacos.
Add some fresh greens for some extra texture and your favorite taco toppings, and voila! You’ve got a quick and delicious taco that anyone will love.
Check out more delicious recipes just like this one at Lindsay’s blog, FunnyLove!
Vegetarian! Healthy! Delicious!
- 1 block Firm Tofu, 14-16 Ounce Block (Drained And Sliced Into Thick Slices)
- 1 Tablespoon Olive Oil
- ½ teaspoons Each Seasoned Salt, Cumin, And Chili Powder
- ½ teaspoons Cayenne Pepper
- 1 whole Lime, Zested
- 2 ounces, weight Softened Goat Cheese
- 2 Tablespoons Half And Half, Plus A Bit More If Needed
- 1 pinch Salt
- Flour Or Corn Tortillas, For Serving
- Shredded Cabbage, Lime Wedges, Cilantro, Or Any Other Taco Toppings You Like
Add the slices of drained tofu into a cold pan with the olive oil. Turn the pan to medium heat, and break up the tofu a bit with a spatula. When the tofu starts to sizzle, sprinkle the cumin, chili powder, seasoned salt, and cayenne pepper over the tofu. Continue to break it into little bits, stirring every few minutes, until the tofu is browned and crispy on all sides.
Meanwhile, combine the lime zest, goat cheese, half-and-half, and salt in a small food processor or blender. Pulse to combine, adding a splash more of the half-and-half if needed to form a smooth sauce.
Assemble the tofu and any desired toppings in taco shells, then drizzle with the goat cheese cream. Eat!
There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books (including her latest one, Modern Pioneering, and enjoy her latest adventures.