Warm corn tortillas are encased savory tofu seasoned with Mexican spices, fresh vegetables, and creamy avocado in these plant-based street tacos. They're ideal for an easy and tasty plant-based dinner!
Ingredients:
- 1 block extra firm tofu, pressed and cubed
- 2 tablespoons olive oil
- 2 tablespoons soy sauce or tamari
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 8 small corn tortillas
- 1 cup shredded cabbage or lettuce
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
- 1 avocado, sliced
- Salsa or hot sauce optional
Instructions:
In a bowl, mix olive oil, soy sauce, lime juice, chili powder, cumin, garlic powder, and paprika
Add cubed tofu to the bowl and toss to coat evenly
Heat a skillet over medium-high heat and add the marinated tofu
Cook for 5-7 minutes, stirring occasionally, until tofu is golden brown and crispy
Warm the corn tortillas on the skillet for about 30 seconds on each side
To assemble tacos, place a spoonful of tofu onto each tortilla, then top with shredded cabbage or lettuce, diced tomatoes, cilantro, and avocado slices
Serve with salsa or hot sauce if desired
