It’s taco Tuesday! These tofu tacos are super easy to put together and pack a big flavor punch. What else can I say, really. Tofu. Tacos!
The only thing you really have to make is the tofu and it takes just a few minutes. And the corn can either fresh off the cob if it is in season or frozen or my favorite, from a can!
Makes 6 tacos
1/2 block of tofu
2 tablespoons chickpea flour
1 cup of corn, fresh, frozen and defrosted, or canned
2 teaspoons sunflower oil, or more to cook the tofu
6 corn tortillas
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/4 teaspoon oregano
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon coriander
1/4 teaspoon paprika
Guacamole (1 avocado, the juice of 1/2 lemon or lime and a pinch of salt)
Kite Hill ricotta
Press the tofu for as long as you have time for. Cut it into cubes.
Coat the tofu with the chickpea flour.
Heat the oil in a nonstick pan and add the tofu. Combine the taco seasonings and then sprinkle over the tofu (or shortcut and just sprinkle right over the tofu in the pan and toss around.)
As the tofu starts to turn golden, slice the scallions and add to the pan. Add the corn. Toss around to coat with the seasonings.
Heat the tortillas over the open flame until charred.
Add the filling to the tortillas and top with guacamole, shredded lettuce and a sprinkle of ricotta. Enjoy!