Arctophile117
New member
Ingredients
1 package firm tofu
2TS sriracha
2TS honey
1C fine cornmeal
2ts chili powder
2ts cumin
1ts salt
1ts garlic powder
1/4ts pepper
olive oil to cook all the pieces, usually 1/3C
3 scallions
1 bunch cilantro
1/2C plain yogurt, I use Greek
warm tortillas
Optional Toppings
sweet corn
avocado slices
tomato
cheese
chopped scallions
lime wedges
Directions
1.) Press tofu well and cut into 3/4" cubes. Mix honey and sriracha in a bowl, and toss cubes in mixture until fully coated.
2.) Mix all dry ingredients in another bowl and toss, coating well. Emphasis on well-coated here, you want them crispy.
3.) Heat a portion of the oil in a non-stick skillet over medium heat and cook the cubes in a flat layer, using a tongs to flip them as they crisp. Cook in batches if the skillet isn't large enough. Drain the cubes on paper towel as you remove them.
4.) To make the sauce, chop up the scallions and a small bit of cilantro until very fine and mix into the yogurt (or you can use a food processor, but that will make the sauce look more green). Add cilantro as needed to balance out the scallion.
5.) Build your tacos. I usually sprinkle with sweet corn, chopped tomato and scallion, shredded cheese, the yogurt sauce, and a slice of avocado, then drizzle a little sriracha across it.
Try this, and you won't be able to say you hate tofu anymore.
1 package firm tofu
2TS sriracha
2TS honey
1C fine cornmeal
2ts chili powder
2ts cumin
1ts salt
1ts garlic powder
1/4ts pepper
olive oil to cook all the pieces, usually 1/3C
3 scallions
1 bunch cilantro
1/2C plain yogurt, I use Greek
warm tortillas
Optional Toppings
sweet corn
avocado slices
tomato
cheese
chopped scallions
lime wedges
Directions
1.) Press tofu well and cut into 3/4" cubes. Mix honey and sriracha in a bowl, and toss cubes in mixture until fully coated.
2.) Mix all dry ingredients in another bowl and toss, coating well. Emphasis on well-coated here, you want them crispy.
3.) Heat a portion of the oil in a non-stick skillet over medium heat and cook the cubes in a flat layer, using a tongs to flip them as they crisp. Cook in batches if the skillet isn't large enough. Drain the cubes on paper towel as you remove them.
4.) To make the sauce, chop up the scallions and a small bit of cilantro until very fine and mix into the yogurt (or you can use a food processor, but that will make the sauce look more green). Add cilantro as needed to balance out the scallion.
5.) Build your tacos. I usually sprinkle with sweet corn, chopped tomato and scallion, shredded cheese, the yogurt sauce, and a slice of avocado, then drizzle a little sriracha across it.
Try this, and you won't be able to say you hate tofu anymore.
