dinner

Crispy Tofu and Black Bean Tacos with Avocado Crema and Pickled Red Onions

Name: Crispy Tofu and Black Bean Tacos with Avocado Crema and Pickled Red Onions
Ingredients: 3.6 oz (397 g) Firm tofu, calcium sulfate prepared, pressed and cubed; 13.3 oz (425 g) Black beans, canned, rinsed and drained; 5.3 (1.5 oz / 43 g each) Corn tortillas; 0.3 medium (6.0 oz / 170 g) Avocado, Hass, ripe; 0.2 medium (1.5 oz / 43 g) Red onion, thinly sliced; 0.4 medium (0.7 oz / 20 g) Lime, fresh; 0.9 tsp Cumin, ground; 0.3 tsp Smoked paprika; 0.4 tsp Garlic powder; 0.5 tbsp (1.0 oz / 28 g) Vegetable oil, for frying; 1.8 tbsp (1.0 oz / 28 g) Apple cider vinegar; 1.8 tbsp Water; 0.4 tsp Salt, kosher; 0.1 tsp Black pepper, ground

Nutrition

846

kcal

Calories

Protein

101

Carbs

Fat

AI Insight

Insight not available for this recipe.

Ingredients(14)

Firm tofu, calcium sulfate prepared, pressed and cubed3.6 oz (397 g)

Black beans, canned, rinsed and drained13.3 oz (425 g)

Corn tortillas5.3 (1.5 oz / 43 g each)

Avocado, Hass, ripe0.3 medium (6.0 oz / 170 g)

Red onion, thinly sliced0.2 medium (1.5 oz / 43 g)

Lime, fresh0.4 medium (0.7 oz / 20 g)

Cumin, ground0.9 tsp

Smoked paprika0.3 tsp

Garlic powder0.4 tsp

Vegetable oil, for frying0.5 tbsp (1.0 oz / 28 g)

Apple cider vinegar1.8 tbsp (1.0 oz / 28 g)

Water1.8 tbsp

Salt, kosher0.4 tsp

Black pepper, ground0.1 tsp

Instructions

Prepare the Crispy Tofu: In a medium bowl, toss the pressed and cubed tofu with cumin, smoked paprika, garlic powder, 1/4 tsp salt, and black pepper until evenly coated. Heat the vegetable oil in a large non-stick skillet or cast-iron pan over medium-high heat until shimmering. Carefully add the seasoned tofu in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Fry for 5-7 minutes per side, until deeply golden brown and crispy on all sides. Transfer the crispy tofu to a paper towel-lined plate to drain.

Make the Pickled Red Onions: While the tofu fries, combine the thinly sliced red onion with apple cider vinegar, 2 tbsp water, and 1/4 tsp salt in a small bowl. Stir to combine and let sit for at least 10 minutes, stirring occasionally. The onions will soften and turn bright pink.

Warm the Black Beans: Add the rinsed and drained black beans to a small saucepan. Stir in 1/2 tsp cumin and heat over medium heat until warmed through, about 5 minutes. Season with a pinch of salt and pepper to taste.

Prepare the Avocado Crema: Halve the avocado, remove the pit, and scoop the flesh into a small blender or food processor. Add the juice of half a lime and a pinch of salt. Blend until smooth and creamy, adding a teaspoon of water at a time if needed to reach desired consistency.

Warm the Tortillas: Briefly warm the corn tortillas in a dry skillet over medium heat, or directly over a low gas flame, until pliable and slightly puffed, about 30 seconds per side.

Assemble the Tacos: To assemble, spread a generous spoonful of the warmed black beans onto each tortilla. Top with several pieces of crispy tofu. Dollop with the avocado crema and add a tangle of the pickled red onions. Squeeze the remaining lime wedge over the tacos for a burst of freshness.

Serve: Serve immediately, with any extra pickled onions and crema on the side.