Tuesday, August 2, 2016

Crispy Honey-Sriracha Tofu Tacos with Cucumber Mango Salsa (Vegetarian)

More tacos! I know you are excited! This summer I have made coconut fish tacos and steak tacos with smoked tomatillo salsa, and today I am bringing you these vegetarian crispy honey sriracha tofu tacos with a cucumber mango salsa. Hip hip hooray! How excited are you?

I recently went out to San Francisco to visit family, and I got to enjoy lunch at a favorite place, La Taqueria, in the Mission District of the city. It was hard to move in the restaurant and we had to circle like hawks to find seats to eat our food, but it was all well worth it. I tried the pork tacos there for the first time, and they were amazing. One thing that stood out about the tacos we ordered was that they were made with a double shell, with one crispy tortilla and one softer tortilla. We were given the best of both worlds, a soft taco and a hard taco all at the very same time! I tried the double shell method with these tofu tacos, but after trying a couple times, I found that the tastiest way to eat these is with one tortilla, baked in the oven to crisp up a bit. I think the best tortillas to use are* La Tortilla Factory white corn tortillas. They taste great, and they don't break! One of these days I am going to master the double shell method, though...

I topped these delicious tacos with cucumber-mango salsa, mashed avocado, and extra Sriracha sauce.  I was a little nervous about tofu in my tacos, and I was truly amazed at how good they turned out. Even if you are not a vegetarian, I am pretty sure you will find these tacos to be quite tasty. Enjoy!

Stay tuned for even MORE taco recipes!

*In the photos, I used a different tortilla than the La Tortilla Factory brand and the tacos were made with the double shell.

Recipe for Crispy Honey-Sriracha Tofu Tacos with Cucumber Mango Salsa (Vegetarian)

For the Cucumber-Mango Salsa
1 large, ripe mango, cut into 1/4-inch chunks
1/2 English cucumber, peeled and with the seeds removed, finely chopped
1/2 shallot, minced
1/2 jalapeno pepper, minced (with seeds removed)
Juice from 1/2 lime (save the other half for the avocado)
1/2 tsp. honey
Salt and pepper

For the tofu
12 ounces extra firm tofu, drained well, patted with a paper towel, and cut into 3/4-inch chunks
2 Tbsp. Sriracha sauce (plus a little more for adding to taco)
2 Tbsp. honey (plus a little more for drizzling)
1/2 cup + 1 Tbsp. of cornmeal
1/3 cup Panko breadcrumbs
2 Tbsp. all-purpose flour
1/4 tsp. salt
Freshly ground black pepper - about 1/8 tsp.
3/4 tsp. Ancho chile powder
1/8 tsp. of sweet smoked paprika
3 Tbsp. olive oil
1 - 2 Hass avocados
full-fat Greek yogurt
Good quality soft taco sized corn tortillas (I recommend La Tortilla Factory white corn)

Prepare the cucumber mango salsa. Toss the cucumber, mango, jalapeno, shallot, lime juice, honey, salt and pepper into a bowl and mix well. Cover and place in fridge until ready to use.

Preheat the oven to 315 degrees. Place tortillas on a baking sheet. Rub a very small amount of olive oil all over each side and sprinkle one side with a pinch of fine sea salt. Set aside.

Put the tofu in a large bowl. Mix together the honey and Sriracha sauce in a small bowl. Pour over the tofu, and gently toss to coat well.

In another bowl, mix together the cornmeal, Panko breadcrumbs, flour, salt, pepper, chili powder, and sweet smoked paprika. Then pour 1/3 of the cornmeal mixture over the tofu, and toss gently. Add another 1/3 of the mixture, toss again. Finish with the remaining mixture and toss again to coat the tofu well. Set aside.

Heat the olive oil over medium high heat until hot. Then carefully add in the tofu. Cook, undisturbed, for a few minutes, then gently stir and flip over, a few at a time, until all pieces have been flipped. Cook for 3 - 4 minutes more, then gently stir again. Continue to cook and gently toss until tofu is crisped up on all sides. Add in a drizzle or two of honey, and stir. Turn off the heat. Sprinkle the tofu with salt and pepper.

While the tofu is cooking, place the tortillas in the heated oven. Cook for a few minutes, then flip. You want the tortillas to be a little crispy, but not hard. You want a very light crisp so that they still fold well without breaking. That is why it is important to buy good tortillas!

While the tofu and tortillas are finishing up, mash up the avocado. Squeeze lime juice over the avocado, then sprinkle with salt and pepper.

Assemble the tacos. Top each warm tortilla with desired amount of tofu, cucumber-mango salsa, avocado, and Greek yogurt. Add a squeeze of Sriracha sauce, if desired.

Recipe makes approximately 6  - 8 tacos. 

Tofu taco recipe adapted from: The Woks of Life
Cucumber-Mango salsa adapted from:  Oh My Veggies 

More taco recipes:
Potato, Chorizo & Goat Cheese Tacos with Smoky Aioli 
Simple White Fish Tacos
Paladar's Sweet Potato Tacos 
Coconut Encrusted Fish Tacos with Mango, Avocado Crema, and Sweet Chipotle Sauce
Steak Tacos with Smoked Tomatillo Salsa
Sweet potato tacos