Blackened Tofu Tacos

Ingredients:

1 tbsp Garlic powder

1 tbsp Chipotle chili powder

1 tbsp Dried thyme

1 tbsp Smoked paprika

1 tsp Ground cumin

1 tsp Dried oregano

1 tsp Black pepper

½ tsp Salt

2 tbsp Cornstarch

¼ cup Cooking oil

16 oz Extra firm tofu, pressed*

6 El Comal Yellow Corn Tortillas, warmed

Toppings:

Shredded cabbage

Shredded carrot

Avocado slices

Cilantro sprigs

Sour cream

Lime juice

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.

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Blackened Tofu Tacos