Tasty Tofu Tacos Recipe

Press and cut tofu

Drain the 14 oz extra-firm tofu and press it for 15–20 minutes to remove excess water (wrap in clean towel and place a weight on top). Once pressed, cut tofu into 1/2-inch slabs or 1/2-inch cubes depending on preferred taco texture.

Make marinade

In a shallow bowl, whisk together 3 tbs soy sauce, 1 tbs maple syrup, 1 tsp rice vinegar, 1 tsp minced garlic, 1 tsp ground cumin and 1 tsp smoked paprika.

Marinate tofu

Place tofu pieces in the marinade and gently toss to coat. Let sit 10–15 minutes, flipping once so both sides absorb flavor. Reserve marinade.

Sear tofu

Heat 2 tbs neutral oil in a large nonstick or cast-iron skillet over medium-high heat. Add tofu pieces in a single layer (work in batches if needed). Sear 3–4 minutes per side until golden-brown and crisped edges. Reduce heat if browning too quickly.

Glaze tofu

When tofu is nearly done, brush or pour 1–2 tbs of the reserved marinade over the pieces and let it caramelize briefly (1 minute). Remove tofu to a plate and keep warm.

In a small bowl, whisk 4 tbs sweet chili sauce with 1 tbs lime juice and 1 tbs water. Stir 1 tsp cornstarch into the mixture to make a slurry. Transfer to a small saucepan over medium-low heat and cook, stirring, until glossy and slightly thickened, about 2–3 minutes. If too thick, add a splash of water. Taste and adjust lime or sweet chili to preference.

When glaze is ready, toss the seared tofu pieces in the glaze or brush glaze onto tofu just before assembling tacos so each piece has a sticky finish.

Combine 15 oz drained black beans, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 1/4 cup chopped cilantro, 2 tbs fresh lime juice, 1/2 tsp ground cumin, 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp olive oil in a bowl. Gently toss to combine. Taste and adjust seasoning or lime. Keep chilled or at room temperature until assembly.

Heat 1 tbs olive oil in a skillet over medium-low heat. Add 1.5 cups thinly sliced yellow onion, 1 tsp brown sugar and 1/4 tsp salt. Cook slowly, stirring every few minutes, for 18–25 minutes until onions are deeply golden and sweet. If onions begin to stick, add a tablespoon of water and scrape the pan. Remove from heat and keep warm.

Warm 8 small tortillas in a dry skillet or wrapped in foil in a 350°F (180°C) oven for 5–7 minutes. If using corn tortillas, warm them briefly on both sides to make pliable.

If using sliced avocado, season slices with a pinch of salt. If mashing, mash 1 cup avocado with a squeeze of lime and pinch of salt to taste.

To assemble each taco: place a smear (or slices) of avocado onto a warmed tortilla, add 2–3 glazed tofu pieces, spoon 2–3 tbs black bean relish over the tofu, top with a tablespoon of caramelized onions and a sprinkle of chopped cilantro. Finish with a squeeze of lime and hot sauce if desired.

Serve immediately while tofu is warm and glaze is sticky. Leftovers: keep components separately in airtight containers in the refrigerator for up to 3 days; reheat tofu and onions gently before assembling.