Blackened Tofu Tacos
Combine garlic powder, chipotle chili powder, thyme, paprika, cumin oregano, black pepper and salt in a shallow bowl. Stir to mix well. Set aside.
Whisk together ¼ cup water and corn starch in a separate shallow bowl.
Heat oil in skillet over medium-high heat.
Slice tofu into 12 slices. Dip each slice in cornstarch mixture then into spices. Cover evenly on both sides. Carefully place in hot oil. Fry 3-4 slices at time for 4 minutes on each side. Transfer to a plate.
Place 2 blackened tofu slices on each tortilla, top with cabbage, shredded carrot, avocado, onion, cilantro, sour cream and a sprinkle of lime juice.
*To press tofu, wrap tofu in paper towels and place in between two plates. Place a heavy object, like a 16-ounce can on the top plate for 20 minutes to press out most liquid.
Ingredients
Directions
Combine garlic powder, chipotle chili powder, thyme, paprika, cumin oregano, black pepper and salt in a shallow bowl. Stir to mix well. Set aside.
Whisk together ¼ cup water and corn starch in a separate shallow bowl.
Heat oil in skillet over medium-high heat.
Slice tofu into 12 slices. Dip each slice in cornstarch mixture then into spices. Cover evenly on both sides. Carefully place in hot oil. Fry 3-4 slices at time for 4 minutes on each side. Transfer to a plate.
Place 2 blackened tofu slices on each tortilla, top with cabbage, shredded carrot, avocado, onion, cilantro, sour cream and a sprinkle of lime juice.
*To press tofu, wrap tofu in paper towels and place in between two plates. Place a heavy object, like a 16-ounce can on the top plate for 20 minutes to press out most liquid.