Description
Crispy tofu, vibrant veggies, and creamy cashew sauce make these tacos a fiesta in every bite.
Perfect for a weeknight dinner or fun gathering.
Ingredients
Units
Scale
- 1 block (237 g) firm tofu
- 1/4 cup cornstarch
- 1-2 cups (237-473 ml) vegetable oil
- 1 bell pepper (any color)
- 1-2 Roma tomatoes
- 0 jalapeno (seeded)
- 1/2 cup onion
- 3-4 cloves garlic
- 1/4 tsp smoked paprika
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1 tsp salt
- 1 tsp cumin
- 10 corn tortillas
- corn (black beans, avocado, pico de gallo)
Instructions
- Press the tofu: Drain all water and use a tofu press, or wrap in paper towels, place between plates, and top with a heavy object to squeeze out excess water until firm.
- Prepare the cashews: Place cashews in a small pot, cover with water, and simmer for 15 minutes. Let soak in the hot water until needed.
- Cut the tofu into 1″ cubes and toss with cornstarch.
- Heat vegetable oil in a medium pot until it shimmers. Add tofu cubes a few at a time, frying until golden brown and crisp. Place on a paper towel to drain, then chop into tiny pieces when cool.
- Blend the sofritas: In a blender, combine bell pepper, tomatoes, jalapeño, onion, and garlic. Blend until smooth, then add seasonings.
- Cook the sofritas: In a medium nonstick pot, combine the blended mixture and tofu pieces. Heat on medium-low and simmer until vegetables are cooked through and the sauce has reduced. Add more seasoning if needed.
- Prepare the cashew cream.
- Assemble the dish: Fill a tortilla with sofritas and top with corn, beans, salsa, and cashew cream.
Notes
- For extra crispy tofu, freeze it for 30 minutes before pressing and frying.
- To make the cashew cream smoother, strain the soaked cashews before blending.
- These tacos are best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 300
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 5
- Protein: 15