Dinner · Mexican · 20 min
Crispy Tofu and Black Bean Tacos with Avocado Crema and Pickled Red Onions
- Calories
- 846
- Protein
- 45g
- Carbs
- 101g
- Fat
- 28g
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
Method
- 01Prepare 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.
- 02Make 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.
- 03Warm 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.
- 04Prepare 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.
- 05Warm 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.
- 06Assemble 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.
- 07Serve: Serve immediately, with any extra pickled onions and crema on the side.
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