The Tofu That Thinks It’s Beef

Crispy Tofu Tacos

There are plenty of crispy tofu recipes, but few truly deliver on the promise, since tofu has a tendency to steam because of its high moisture content. However, time in the oven can do the trick, creating brittle edges and a chewy texture with little effort.

Start by squeezing out as much excess liquid as you can from your block of tofu, grate it coarsely, season it fearlessly, then roast it until sizzling. The key is to drizzle the tofu with a combination of olive oil and tomato paste toward the end of cooking, which crisps the edges and lends a deep umami flavor—so much so that this tofu could almost be mistaken for seasoned ground beef.

A swipe of avocado mayo, loosened with lime juice and electrified with zest, adds richness and tang, and quite literally holds the tacos together. Choose your mayonnaise and tortillas wisely, and the whole dish is vegan.

Ingredients:

• 2 (14- to 16-ounce) blocks firm tofu
• 1/4 cup plus 3 tablespoons olive oil, divided
• 2 tablespoons soy sauce, divided
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 to 1/2 teaspoon ground cayenne (the lower end is mild; the higher end tingly but not spicy)
• Salt and black pepper
• 1/4 cup tomato paste
• 2 ripe avocados
• 2 tablespoons mayonnaise (vegan, if desired)
• 1/2 teaspoon finely grated lime zest and 3 tablespoons lime juice
• 8 flour or 10 corn tortillas, warmed
• Minced red onion, thinly sliced radishes, and chopped cilantro, for serving

Directions:

1. Preheat the oven to 400 degrees Fahrenheit.
2. Prepare your tofu by draining it and squeezing out any excess moisture over the sink. Your tofu may break into chunks, which is fine.
3. Coarsely grate the drained tofu onto two large (11-by-17-inch) foil-lined sheet pans. The tofu will crumble chaotically—that’s expected.
4. Drizzle each pan of tofu with 2 tablespoons olive oil and 1 tablespoon soy sauce.
5. In a small bowl, mix the cumin, smoked paprika, garlic powder, onion powder, cayenne, 1 teaspoon salt, and 1 teaspoon black pepper. Sprinkle half the seasoning mix over each pan and toss to coat evenly.
6. Spread the tofu mixture into an even layer on each pan.
7. Roast the tofu, stirring halfway through and rotating the pans, until it sizzles, darkens, and crisps—about 30 to 35 minutes.
8. In a small bowl, combine the tomato paste with the remaining 3 tablespoons of olive oil.
9. Drizzle the tomato paste mixture over the tofu, dividing it evenly between the two pans. Toss to combine well and spread into an even layer again.
10. Roast the tofu a second time until it audibly crackles and develops a slight crunch, about 10 to 15 minutes.
11. While the tofu roasts, prepare the avocado cream: In a small food processor or blender, blend the avocados, mayonnaise, lime zest, and lime juice until creamy. Season generously with salt.
12. To assemble, spread the avocado cream on the warmed tortillas, then top with the crispy tofu mixture. Garnish with minced red onion, thinly sliced radishes, and chopped cilantro.
13. Serve immediately and enjoy!

Total time: About 1 hour 15 minutes

Yields: 8 to 10 tacos

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