Crispy Tofu Tacos
Tofu tacos on their own are delicious, but crispy tofu tacos? Whole other level. It's almost like the tofu has been deep fried, but it's actually just baked in the oven until crispy.
Servings: 6 Servings
Calories: 310kcal
Ingredients
- 1 block extra firm tofu
- 1 teaspoon smoked paprika or chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 3/4 cup chickpea flour or flour of choice
- 2 cups almond milk or milk of choice
- 2 1/2 cups quinoa crispies from about 1 cup of uncooked quinoa
- 2 cups shredded cabbage
- 1 avocado
- 1/2 cup finely chopped cilantro optional
- 12 corn tortillas
- 1 batch vegan lime crema
Instructions
- Preheat the oven to 425ºF. Line a baking sheet with parchment and set aside.
- Cut the tofu into 1" cubes and season with paprika, salt and pepper.
- Arrange the chickpea flour, almond milk and quinoa crispies in a line into three separate bowls. Take 5 - 6 cubes of tofu and toss it in the chickpea flour. Dip one in the almond milk, then gently roll them in the quinoa crispies, pressing down firmly so they stick. Place tofu on baking sheet and repeat until all tofu has been used.
- Bake for 30 minutes, flipping every 10 minutes or so to ensure even cooking.
- Serve on top 3 - 4 cubes of tofu onto the corn tortillas and top with some shredded cabbage, avocado and the lime crema. Sprinkle with chopped cilantro if desired.
Notes
inspired by Hot For Food
Nutrition
Calories: 310kcal | Carbohydrates: 44g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Sodium: 385mg | Potassium: 550mg | Fiber: 8g | Sugar: 3g | Vitamin A: 325IU | Vitamin C: 12.2mg | Calcium: 183mg | Iron: 2.7mg