Do I need to press tofu?

Pressing tofu can really help with getting a crispier exterior. However, more traditionally for cultures that use tofu regularly, they crisp and season their tofu by briefly soaking or boiling their tofu in a briny solution. Soak your tofu in warm or boiling water that has been salted. The salt will penetrate the inside of the tofu to flavor it, but the salt and heat will also help to firm up the tofu and lend a crispier exterior when cooked.

Why are you using so much salt?

Think of the salt brine water similar to how you would prep flavorful pasta. The high amount of salt will help to create a natural environment for osmosis where some of the water in the tofu will come out while salt can move into the tofu to flavor it. However, all of the salt in the water solution will not end up in the tofu. So, note you are not consuming a full tablespoon of salt when making this tofu.

How do I store leftovers?

Store the cooled tofu in an airtight container place in the fridge for up to 4 days. Store the salsa in a separate airtight container. To help minimize oxygen that can brown the avocado in the salsa, just lightly cover the top of the salsa with a piece of plastic wrap then seal the container and place in the fridge for up to 3 days.

Baked Tofu Tacos with Mango Avocado Salsa

Name: Baked Tofu Tacos with Mango Avocado Salsa
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 block extra firm tofu, drained and cut into cubes; 1 1/2 tbsp cornstarch; 1 tbsp tamari; 1 tbsp avocado oil; 1 1/2 tsp old bay seasoning; 1 tsp garlic powder; 2 tsp maple syrup, optional; Kosher Salt; 1 medium mango, cubed; 1 medium avocado, cubed; 1/4 cup red onion, finely diced; 1/3 cup cilantro, finely minced; 1 jalapeno, finely diced; Zest and juice of one lime (about 2 tablespoons lime juice); 1 clove of garlic, grated; 2 tbsp maple syrup; 1-2 tsp hot sauce; 1 tsp tamari; Corn or Flour Tortillas; Lime Wedges; Cilantro, for garnish

Description

These crispy Tofu Tacos are seasoned and baked with old bay seasoning and served with a creamy mango avocado salsa. An easy and high-protein weeknight dinner meal.

Ingredients

Scale

Baked Seasoned Tofu

1 block extra firm tofu, drained and cut into cubes
1 1/2 tbsp cornstarch
1 tbsp tamari
1 tbsp avocado oil
1 1/2 tsp old bay seasoning
1 tsp garlic powder
2 tsp maple syrup, optional
Kosher Salt

Mango Avocado Salsa

1 medium mango, cubed
1 medium avocado, cubed
1/4 cup red onion, finely diced
1/3 cup cilantro, finely minced
1 jalapeno, finely diced
Zest and juice of one lime (about 2 tablespoons lime juice)
1 clove of garlic, grated

Hot Maple Drizzle, optional

2 tbsp maple syrup
1–2 tsp hot sauce
1 tsp tamari

Assembly

Corn or Flour Tortillas
Lime Wedges
Cilantro, for garnish

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Instructions

Prep the tofu. Preheat oven to 425F. To a large mixing bowl or airtight container, combine 2 cups of water with 1 tablespoon of kosher salt and mix to dissolve the salt. Add in the tofu and allow to soak for 5-10 minutes. Drain the tofu and pat dry with a clean kitchen towel or paper towels. Dry the bowl that was used and add back in the tofu then top with cornstarch, old bay seasoning, garlic powder, tamari, oil and maple syrup. Toss to evenly coat the mixture.
Bake the tofu. Place the coated tofu on to a parchment lined baking sheet giving about 1/2 inch space between each piece of tofu. Bake the tofu in the oven for 15 minutes, flip the tofu and return to the oven to bake for an additional 10-15 minutes or until golden.
Meanwhile, prep the condiments. To a medium mixing bowl combine the avocado, mango, onion, jalapeno, cilantro, lime zest, garlic, lime juice and a generous pinch of salt. Toss to evenly combine then taste and adjust salt to preference. In a separate small bowl, whisk together the maple syrup, hot sauce and soy sauce then set aside.
Heat tortillas. Heat up tortillas either over an open flame using your gas burner or in a heated pan over medium low heat. Over flame, just heat the tortillas for 10 to 20 seconds on both sides, turning the tortillas with tongs until charred around the edges. If using a pan, heat the tortillas for 20-30 seconds on both sides until warmed through.
Assemble. Add 1-2 spoons of the avocado mango salsa to each tortilla then top with the cubed tofu and then drizzle the tofu with the hot maple sauce. Serve with extra lime wedges and cilantro as desired.

Notes

Soak your tofu in salt water instead of pressing. Cube your tofu and soak in warm water that is heavily salted. This tip from Tiffy Cooks will help to season the tofu inside and also encourage a crispy outside tofu with tender flavorful middle. You just need to soak for 5-10 minutes.

Alternatively, skip soaking and press your tofu in advance. Feel free to stick to pressing your tofu prior to coating and seasoning if desired.

Preserve the freshness of your avocado. Two ways to do this. Either fold in the avocado right before serving or store the salsa in an airtight container and cover the salsa in the container with some plastic film to reduce air exposure.

Control spice level. To control spice in this dish feel free to eliminate the jalapeno or just remove the seeds and membrane of the jalapeno before finely dicing.

Bake tofu in the air-fryer. Place the coated tofu in the air-fryer basket and cook at 400F for 15 minutes. Note that air-fryers vary, so you may need to cook a little more based on model.