Crispy Smoked Tofu Tacos with Tomato-Almond Salsa - Main Course Recipe
Crispy Smoked Tofu Tacos with Tomato-Almond Salsa
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Category
Main Course
Servings
4
Prep Time
30 minutes
Cook Time
10 minutes
While a steady diet of grilled veggie dogs and corn on the cob isn’t the worst thing that’s ever happened to us, a little variety never hurt anyone, and fortunately, the variations on tacos are nearly endless. Our go-to taco recipe has tempeh and black beans, familiar fixings like avocado and cherry tomatoes, and a classic taco flavour, thanks to a delicious creamy cashew sauce spiked with citrus and cumin. For a more sophisticated take on the time-honoured taco, try this crispy smoky tofu and tomato-almond salsa taco. The textures in this recipe are to die for, from the crispiness of the fried tofu to the crunch of the soaked almonds in the salsa.
Ingredients
1 block firm tofu
¼ cup soy sauce
¼ cup vegetable broth
2 tbsp maple syrup
½ tsp liquid smoke
1 tbsp lemon juice
2 tbsp tomato paste
2 cloves garlic, minced
1 cup cherry tomatoes, cut into
¼ red onion, finely minced
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½ cup PRANA organic raw European almonds,soaked in warm water 30 minutes, rinsed and drained
¼ cup cilantro, finely chopped (or more, for garnish)
Drizzle of olive oil
¼ cup Vegenaise
1 tbsp sriracha
2 tbsp lime juice
Corn tortillas
1 cup grated carrots
1 avocado
Crispy Smoked Tofu
Tacos & Salsa
Directions
Crispy Smoked Tofu
Cut tofu into cubes. In a large bowl, mix remaining ingredients. Add tofu and let marinate at least 1 hour or chill overnight to blend flavours even more.
In a wok over medium-high heat, cook tofu about 10 minutes or until golden crisp.
Tacos & Salsa
For the salsa, mix chopped cherry tomatoes, red onion, soaked almonds and cilantro in a bowl. Salt and pepper to taste, then drizzle with olive oil.
Mix Vegenaise, sriracha and lime juice in a small bowl. Heat corn tortillas for several seconds each in a hot pan, and dress with tomato-almond salsa, grated carrot, crispy tofu, avocado and more cilantro. Top with spicy Vegenaise sauce.