Serves: 4 servings
- 1 14 oz package firm tofu
- ½ cup fresh cilantro, chopped
- Onion, finely diced (about 3/4-1 cup)
- 1 seeded and diced jalapeno pepper (or use jarred jalapenos)
- juice from half a lime (or two tablespoons lime juice)
- 1 tbsp maple syrup
- 2 tsp hot sauce or taco sauce
- ½ cup cornmeal (or corn flour)
- 1 tsp New Mexico chili powder
- 1 tsp cumin
- 1 tsp oregano
- ½ tsp salt
- ½ tsp paprika
- 1 tsp garlic powder
- ½ c frying oil (canola, vegetable, avocado, etc)
- corn or flour tortillas
- Place your tofu on a paper towel lined plate, then top with 2-3 additional paper towels, add another plate, and top with something heavy (a can or wide bottle). Better yet, use a tofu press. I love mine.
- To make the easy topping, combine the cilantro, onion, jalapeno, and lime juice in a small bowl. Add salt to taste. Set aside. Note, for those that do not like spice, consider using tamed jalapenos in a jar and mince them… or just leave them out.
- Chop to tofu into cubes (about ½-3/4″) and gently toss with the maple syrup and hot sauce. I find it easiest to just put the maple syrup and sauce in a large ziploc bag, then add the tofu cubes and shake it a bit to evenly coat.
- In a mixing bowl, mix together the cornmeal, chili powder, cumin, oregano, salt, paprika, and garlic powder.
- Heat the oil in an 8″ skillet over medium heat.
- Add the corn meal mixture to the ziploc bag and shake to evenly coat. Alternatively, you can dredge the cubes in the bowl
- Working in batches, gently place the tofu cubes into the pan and fry. Use a metal spatula or tongs. Place on a paper towel lined plate to drain excess oil. Serve warm.
- Assemble your tacos by placing your tofu on warmed tortillas and topping with the veggie mixture. Feel free to add extra salsas or serve with fresh lime wedges on the side.
- Optional add in sliced avocado, guacamole, diced tomatoes.
Cubes after coating.