The Crispy Tofu Taco Recipe You'll Want to Make On Repeat

You might argue with friends over the best type of peanut butter or technique for eating Oreos, but there’s one thing that simply can’t be debated: Tacos are always a good idea. After all, there is an entire day of the week devoted to the often spicy, handheld dish. But for self-described meat lovers, tortillas stuffed with tofu — not the usual ground beef or shredded chicken — may be a harder sell, due largely in part to the plant-based protein’s squishy texture and sponge-like appearance.

Once you’ve fried your protein to perfection, a process that takes about five minutes,and loaded it into a tortilla, top off your tofu tacos with homemade pickled red onions and jalapeño slices for some zing, pumpkin seeds for an added crunch, and chopped cilantro and avocado slices for freshness. Trust, the tofu tacos will be so delicious, you’ll wolf one down in record-time — and nab a key nutrient along the way.

Specifically, the tofu in each taco provides about5 grams of complete plant-based protein, meaning it contains all nine essential amino acids — which can only be obtained from food — that you need to make new protein in the body, according to the Harvard School of Public Health. While vegans and vegetarians can ensure they get all those amino acids by eating a variety of protein-packed foods throughout the day, noshing on these tofu tacos will help get the job done in one meal. Talk about efficiency.

Ready to find out just how flavorful and crunchy tofu can be? Bust the tortillas out of the pantry and try this tofu taco recipe for dinner this week.

Crispy Tofu Tacos

Start to finish: 15 minutes (not including tofu pressing time)

Serves: 4 (2 tacos per person)

Ingredients

Directions

1. Place drained tofu on a paper towel-lined plate. Cover the tofu with a few more paper towels, then place a cast iron pan* directly on top. Let sit until most of the moisture has been pressed out, about 30 minutes.
2. While tofu is pressing, make the pickled onions: Add sugar, salt, vinegar and 1/4 cup boiling water to a jar and stir until dissolved. Place sliced onions in a bowl and cover with remaining 1 cup boiling water. Let sit 1 minute. Strain onions in a colander and transfer to the jar with the water-vinegar mixture. Use a spoon to press down on the onions so liquid fully covers them. Set aside.
3. Cut the pressed tofu into 1/4-inch cubes and place in bowl. Toss with salt and cornstarch.
4. Heat 1 tablespoon oil in a large, non-stick skillet or a wok set over medium-high heat. Add half of the tofu and cook, stirring often with a spoon until golden and crispy, about 5 to 6 minutes. Transfer cooked tofu to a plate. Set aside.
5. Wipe out the pan and add the remaining 1 tablespoon of oil and tofu. Repeat the cooking process.
6. Add cooked tofu back to the skillet, turn heat down to medium, add salsa and honey, and toss. Cook and stir until sauce coats tofu, about 1 to 2 minutes. Remove from heat and toss with lime juice.
7. Serve tofu on warmed tortillas topped with pickled onions, pumpkin seeds, cilantro, jalapeno, avocado and hot sauce, if desired.

*Equipment note: No cast iron pan? Try setting a small baking sheet or cutting board on top of the tofu, then placing something heavy, such as one or two soup cans, on top of it.

Nutrition facts per serving (two tacos without toppings): 250 calories, 7g fat, 1g saturated fat, 35g carbohydrates, 5g fiber, and 12g protein.