Crispy Tofu Tacos with Cilantro Yogurt Sauce
Crunchy tofu texmex version of tacos full of flavor and great texture. Topped with fresh tomato avocado salsa and a lime-cilantro yogurt sauce.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 people
- One 14 oz. package extra-firm tofu
- 1 tablespoon Sriracha
- 1 tablespoon honey
- 1 tsp lime juice
- ¾ cup fine cornmeal or instant polenta*
- ½ teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 tablespoon nutritional yeast
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 2 T canola oil
Lime Cilantro Yogurt Sauce
- 2 T scallions chopped
- ¼ cup plus 2T cilantro chopped separated
- 1/2 cup 2% fat greek yogurt
- 1 T fresh lime juice
Fresh Tomato Avocado Salsa
- 2 medium tomatoes
- ¼ cup red onion diced
- ½ jalapeno finely diced remove seeds if you don't want to spicy
- 1/2 avocado diced into small cubes
To serve tacos
- 8 corn tortillas
- Lime wedges for garnish
Remove tofu from package and pat dry with paper towel to remove some of the moisture. Wrap it in paper towels, tea towel or cheesecloth. Place it on a pan with a heavy plate or book on top. Let it sit for 20 minutes. This step works to squeeze more water from the tofu. Cut the tofu into ¼ – ½ inch cubes.
Combine the Sriracha, honey and lime juice in a bowl, add tofu and gently toss the tofu in the mixture.
In a shallow bowl or pie plate, combine the cornmeal, chili powder, cumin, garlic powder, smoked paprika and nutritional yeast salt and pepper.
Toss the tofu in this dry mixture until well-coated.
Heat 1 T of oil in a large frying pan over medium-high heat. When heated, add ½ of tofu and cook on each side until light brown. Remove from heat and place on a lightly sprayed sheet pan. Heat remaining 1 T of oil and repeat cooking the second half of tofu.
When all the tofu is on the sheet pan place pan in oven and cook tofu for about 20 minutes or until crisp. Move the tofu around on the pan halfway through the cooking time.
Fresh Avocado Tomato Salsa
Finely chop tomatoes, avocado, 2 T cilantro, red onion and jalapeno. Mix together. Add lime juice and salt as needed.
Wrap corn tortillas in foil and heat just until warm.
Top tortillas with crispy tofu, avocado tomato salsa, yogurt sauce, Garnish with lime wedge.
Serving: 2tacos | Calories: 434kcal | Carbohydrates: 34g | Protein: 17g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 3mg | Sodium: 87mg | Potassium: 227mg | Fiber: 6g | Sugar: 9g | Vitamin A: 300IU | Vitamin C: 9.9mg | Calcium: 130mg | Iron: 2.9mg