Crispy Tofu Tacos with Sriracha Lime Drizzle
Indulge in these delightful Crispy Tofu Tacos, featuring cubes of golden, crispy tofu tossed with zesty taco seasoning and fresh lime. Layered with a refreshing red cabbage slaw and a spicy Sriracha lime mayonnaise, these tacos are a perfect fusion of flavor and texture. Perfect for a quick weeknight dinner or sharing with friends, these tacos are undeniably vibrant and packed with plant-based goodness.
2
Servings
350
Calories
13
Ingredients
Ingredients
lime
1 (zested and juiced)
queso fresco
1 1/2 ounces (crumbled)
cilantro
1/2 cup (roughly chopped)
red cabbage
3 ounces (shredded)
extra firm tofu
12 ounces (cut into 1/2-inch cubes)
cornstarch
3 tablespoons (for coating tofu)
mayonnaise
1 ounce (for sauce)
Sriracha hot sauce
1 teaspoon (for sauce)
taco seasoning
1 tablespoon (for seasoning tofu)
small flour tortillas
6 (for taco shells)
olive oil
to taste (for frying)
salt
1/4 teaspoon (for seasoning)
black pepper
1/4 teaspoon (for seasoning)
Instructions
1
Prepare your workspace by gathering 3 mixing bowls and a large non-stick pan.
2
Zest the lime, then cut it in half and juice each half. Crumble the queso fresco and finely mince the cilantro, leaving the stems intact.
3
In one mixing bowl, combine the shredded red cabbage with lime juice, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss well and allow it to marinate for at least 10 minutes, stirring occasionally to enhance the flavors.
4
For the tofu, line a plate with paper towels. Cut the extra firm tofu into 1/2-inch cubes, then gently press the cubes using additional paper towels to absorb excess moisture. Place 3 tablespoons of cornstarch in a separate mixing bowl and toss the tofu cubes until fully coated.
5
In another bowl, prepare the Sriracha mayonnaise by mixing the mayonnaise, Sriracha hot sauce, and 1/4 teaspoon of lime zest until well combined.
6
Heat a large non-stick pan over medium-high heat. Add 3 tablespoons of olive oil followed by the cornstarch-coated tofu. Stir occasionally to ensure even cooking, until the tofu is golden brown and crispy, approximately 6 to 9 minutes.
7
Once crispy, transfer the tofu to a clean bowl and toss with taco seasoning. Wipe down the pan, then return it to the heat.
8
In the same hot pan, toast the small flour tortillas for about 30 seconds on each side until warm and pliable.
9
Assemble your tacos by layering crispy tofu, the marinated cabbage mix, and a drizzle of Sriracha mayonnaise. Finish with a sprinkle of crumbled queso fresco and fresh cilantro. Enjoy your vibrant, flavorful tacos!
Nutrition Information
15g
Fat
40g
Carbs
12.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein source for these tacos?
The main protein is extra firm tofu, cut into 1/2-inch cubes.
How many servings does this recipe provide?
This recipe is designed to serve 2 people.
How many calories are in one serving?
Each serving contains 350 calories.
What is the secret to getting the tofu crispy?
The tofu is pressed to remove moisture, coated in cornstarch, and then fried in olive oil until golden brown.
What ingredients are in the Sriracha lime drizzle?
The drizzle consists of mayonnaise, Sriracha hot sauce, and lime zest.
How long should the red cabbage slaw marinate?
The red cabbage should marinate in lime juice, salt, and pepper for at least 10 minutes.
What kind of tortillas are recommended for this recipe?
The recipe calls for six small flour tortillas.
How long does it take to cook the tofu?
The tofu should be fried for approximately 6 to 9 minutes until it is crispy and golden.
Is this recipe vegetarian?
Yes, this recipe is vegetarian as it uses plant-based tofu and dairy-based queso fresco.
What are the primary seasonings for the tofu?
After frying, the tofu is tossed with one tablespoon of taco seasoning.
What is the protein content per serving?
Each serving provides 12.5g of protein.
What garnish is used to finish the tacos?
The tacos are topped with crumbled queso fresco and finely minced fresh cilantro.
How do I prepare the lime for this recipe?
The lime should be zested for the sauce and juiced for the cabbage slaw.
What type of pan is best for frying the tofu?
A large non-stick pan is recommended for even cooking and to prevent sticking.
How many grams of carbohydrates are in a serving?
There are 40g of carbohydrates per serving.
Should the tofu be pressed before cooking?
Yes, pressing the tofu with paper towels is necessary to absorb excess moisture before coating it with cornstarch.
How long should the tortillas be toasted?
Toast the tortillas for about 30 seconds on each side until they are warm and pliable.
What is the total fat content per serving?
The total fat content per serving is 15g.
Can I use a different type of cabbage?
While red cabbage is specified for its color and crunch, green cabbage can be used as a substitute.
How much cornstarch is needed to coat the tofu?
The recipe requires 3 tablespoons of cornstarch.
How much taco seasoning is used in total?
One tablespoon of taco seasoning is used to flavor the fried tofu cubes.
Is the Sriracha mayo spicy?
Yes, it contains 1 teaspoon of Sriracha hot sauce which adds a mild to moderate spicy kick.
What is the first step in the instructions?
The first step is to prepare your workspace by gathering three mixing bowls and a large non-stick pan.
How much salt and pepper should be added to the slaw?
The slaw requires 1/4 teaspoon of salt and 1/4 teaspoon of black pepper.
What size should the tofu be cut into?
The extra firm tofu should be cut into 1/2-inch cubes.
How much queso fresco is used per recipe?
The recipe calls for 1.5 ounces of crumbled queso fresco.
What oil is used for frying?
The instructions specify using olive oil for frying the tofu.
Is there any fiber or sugar information provided?
No, the fiber and sugar content for this specific recipe are not specified in the data.
How many ingredients are required in total?
There are 13 unique ingredients listed for this taco recipe.
When do you add the cilantro?
Fresh cilantro is added as a final garnish during the assembly of the tacos.