What happens when you marinate tofu in cumin and olive oil, grill it until golden, and put it in a corn tortilla with homemade pico de gallo and quick-pickled radishes? Something that makes you forget you are eating tofu, that’s what happens. The pickled radishes are the reason. Thinly sliced and soaked in apple cider vinegar, sugar, and salt for fifteen minutes. It’s amazing people!
The pico de gallo is fresh tomatoes, scallions, lime juice, and cilantro. The cumin-marinated tofu picks up grill marks and a smoky crust. Three components, each made from scratch, assembled on a warm corn tortilla.
Tips for Making Grilled Tofu Tacos
Press the tofu before marinating
Press the block to remove water. Wrap in a towel, place between two plates, weight the top. Fifteen minutes is enough. 
Slice the pressed tofu into slabs and marinate with cumin and olive oil. The drier the tofu, the better it absorbs the spice.
Pickle the radishes at least fifteen minutes ahead
Thinly sliced radishes in a mix of apple cider vinegar, one tablespoon sugar, and one teaspoon salt. They need fifteen minutes minimum.
Longer is fine. The radishes get more sour and less sharp the longer they sit. An hour makes them properly pickled.
Grilled Tofu Tacos with Pickled Radishes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Diet: Vegan
Description
Pico de gallo, tangy quick-pickled radishes, and grilled tofu with cumin make for a flavorful vegetarian bite that is perfect for get-togethers.
Ingredients
- 4 corn tortillas
- 2 tomatoes (240 gr), diced small
- 1/4 cup scallions (2), sliced, green parts only
- 1 lime, juiced
- 1/4 cup cilantro, chopped
- 1 block tofu, pressed and sliced
- 1 tablespoon cumin
- 1 tablespoon olive oil
- 1 cup radishes, thinly sliced
- 1/2 cup apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
Instructions
- Press and slice the tofu, then marinate it with cumin and olive oil.
- Grill the tofu until golden brown on both sides.
- For the pico de gallo, combine diced tomatoes, scallions, lime juice, and cilantro in a bowl.
- For the pickled radishes, mix apple cider vinegar, sugar, and salt, then add sliced radishes and let them sit for at least 15 minutes.
- Warm the corn tortillas.
- Assemble the tacos by filling each tortilla with grilled tofu, pico de gallo, and pickled radishes.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5
- Sodium: 600
- Fat: 15
- Carbohydrates: 40
- Fiber: 5
- Protein: 15
Find it online: https://honestcooking.com/grilled-tofu-tacos-pickled-radishes/
Frequently Asked Questions
What kind of tofu should I use?
Firm or extra-firm. Silken tofu falls apart on the grill. Press it well regardless of which firmness you buy.
Can I use flour tortillas instead of corn?
You can, but corn tortillas are traditional for tacos and have a different flavour. Warm them on the grill or in a dry pan for thirty seconds per side.
Can I make the pico de gallo ahead?
Yes. It tastes better after thirty minutes in the fridge. The salt draws juice from the tomatoes and the flavours blend. Make it up to a day ahead.
If You Liked This, You Are Going to Love These Tacos:
Chicken Flautas – Mexican Rolled Tacos
Baja Fish Tacos with Lime Crema
Pork Adobado Tacos with Charred Pineapple
TOFU tacos that actually taste like tacos, YES!!
I pressed the tofu a full fifteen minutes before the cumin marinade, and that was the step that separated these from my old mushy-tofu tacos. The pickled radishes got better the longer they sat, forty minutes in my fridge gave them the right balance. Corn tortillas warmed in a dry pan held everything together without splitting.