These are a new staple in my house. I love having tofu in the fridge for nights when I need a quick dinner and want protein. It’s also great for nights when I have leftovers for my kids or they are gone and I need an easy dinner for myself. These leftovers are great for lunch the next day. Love these with my avocado crema as well! Recipe for that here.
Roasted Tofu Tacos
For the Tofu:
1 Package firm tofu
4 T olive oil
1.5-2 T soy sauce
2 t ground cumin
½ t paprika
½ t garlic powder
¼ - ½ t ground cayenne
Pinch of salt
Fresh ground pepper
2 T tomato paste
For the Tacos:
Casava flour tortillas
Avocado and/or avocado crema
Fresh cilantro
Jalapeno
Fresh lime juice
Preheat oven to 400 degrees. Prepare tofu by draining and pressing it. You press it by placing it on some paper towels (or a towel) on a plate. Cover with more paper towels and gently put a plate on top. Weight it down gently so the moisture starts to press out. Let it press for about 20 minutes, maybe changing the towels once halfway.
Cut the pressed tofu into ¾-1 inch cubes. Place in a bowl and toss with 2 T olive oil and the soy sauce. Sprinkle with some seasoning, toss and repeat until it’s all nicely coated. Spread the tofu in a single layer on a large cookie sheet. Roast for 10 minutes, then toss and roast for another 7-10 minutes. While you wait, mix remaining 2 T olive oil with the tomato paste. Remove tofu from oven and coat with the tomato paste mixture. You can use a basting brush or drizzle and then toss it. Roast again for 7-10 minutes.
Rub the casava flour tortillas with some lime juice and maybe a sprinkle of paprika. Warm in a pan on the stove, on the gas grill or in a toaster oven. Add tofu and toppings. Sprinkle with lime juice and enjoy while hot!
