Tofu tacos – yeah it might not sound incredibly inspiring to many but to be honest, if there is one ingredient that gets me excited about food is tofu!
Tofu is so incredibly versatile (if you haven’t noticed, versatile ingredients are TOTALLY my jam)! I must admit though, I was not always a big fan of tofu even a couple of years ago. I always thought it was totally flavourless and bland until... I tasted the best overnight marinated and pan fried tofu!
I remember thinking, this could not possibly be the white block wrapped in plastic that you buy from the refrigerated isle at the grocery store... it had to be something else. I was wrong.
By using a couple of simple techniques, tofu can be transformed into pretty much anything: “ricotta” cheese, “chicken” nuggets, “scrambled eggs,” ground “meat” and much much more. It is also one of the best vehicles for flavour; by just playing with different spices and sauces, tofu can be elevated to a world class ingredient!
In this recipe, I wanted to introduce one of the simplest ways to prepare tofu that yields a lot of flavour. It is also the preparation technique that made me fall in love with tofu. Simply by marinating it overnight along with a couple of key ingredients you can create tofu that tastes like it came straight out of a vegan restaurant kitchen.
So... what are those key ingredients?
- Miso paste + tamari for that delicious salty and umami flavour
- Fresh grated ginger to add a nice kick
- Mustard ‘cause every marinade needs acidity
- Toasted sesame oil for a nice nutty flavour
Now time to garnish your tacos with your favorite toppings. Some of my favorites include hummus and avocado, because of their delicious creaminess as well as green onions and fresh coriander. For these specific tacos, I also decided to garnish them with cherry tomatoes, caramelized onions and pan fried plantains to add a touch of sweetness to the recipe.
If you do not have any or some of these garnishes, not to worry! One simple rule I like to follow when it comes to taco toppings is: something filling (beans/tofu/tempeh), something creamy, something sweet, something spicy & something fresh.
I hope you guys try these tacos and if you do, I’d love to read your comments below. Also, feel free to share your version of these, post it on Instagram and tag me (@muriellebanackissa) in your post.
prep time: 15 minutes (excluding overnight marinating)
cooking time: 10 minutes
total time: 25 minutes
yield: 6 tacos
6 corn tortillas
1/2 block of tofu, cut into 12 strips
1 tbsp Dijon mustard
1 tsp tamari
1 tsp grated ginger
1/2 tsp miso paste
1/2 tsp sesame oil
1 tbsp water
1 tsp avocado oil, for pan frying
Sliced cherry tomatoes
Pan fried plantains
- Add Dijon mustard, tamari, ginger, miso paste, sesame oil and water to a small bowl. Whisk until homogeneous.
- Place tofu pieces in an airtight container. Pour the sauce on the strips. Move the strips around to ensure coating. Cover and refrigerate 8 hours or overnight.
- The next day, heat a pan to medium heat with avocado oil. When hot (but not smoking!), arrange all the tofu pieces in a single layer. If there is sauce left in your container, keep it aside.
- Pan fry the tofu until golden – resist the urge to move the strips around. Only flip them when golden then cook until golden on the second side.
- Once the strips are golden and crispy on both sides, pour the remainder of your sauce.
- Serve in warm corn tortillas along with sliced avocado, cherry tomatoes, green onions, coriander, hummus, caramelized onions and plantains.
NOTE: Here is the link to my favorite way (& the simplest way!) to cook plantains: https://www.thespruceeats.com/fried-ripe-plantains-recipe-2138201