Crispy Corn and Tofu Tacos
Crispy Corn and Tofu Tacos
Ingredients
For the Corn "Tortilla"
- 1 1/2 cups corn kernels, canned and drained, or frozen and thawed
- 1 cup shredded mozzarella cheese
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- olive oil spray, as needed
For the Spicy Tofu Filling
- 1 extra-firm tofu, 14-ounce block, pressed and cubed into 1/2-inch pieces
- 1 tablespoon olive oil
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
For the Herb Mayonnaise Sauce
- 1/2 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh cilantro, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Toppings
- 1 avocado, ripe, diced
- 1/4 cup red onion, finely diced
- 2 lime wedges, for serving
- 2 tablespoons fresh cilantro, chopped, for garnish
Instructions
- 1
If not already pressed, press the tofu block for at least 20 minutes to remove excess water. Cut the pressed tofu into 1/2-inch cubes.
ā±ļø 20 min
- 2
In a medium bowl, combine the cubed tofu with olive oil, soy sauce, rice vinegar, smoked paprika, chili powder, and garlic powder. Toss gently to coat all the tofu pieces. Set aside to marinate while preparing other components.
ā±ļø 5 min
- 3
In a small bowl, whisk together the mayonnaise, fresh lemon juice, chopped cilantro, salt, and black pepper until well combined. Taste and adjust seasoning if needed. Cover and refrigerate until ready to serve.
ā±ļø 5 min
- 4
Prepare your desired toppings: dice the avocado, finely dice the red onion, and chop additional fresh cilantro for garnish. Set aside.
ā±ļø 5 min
- 5
Heat a large non-stick skillet over medium-high heat. Add the marinated tofu in a single layer, ensuring not to overcrowd the pan. Cook for 8-12 minutes, flipping occasionally, until golden brown and crispy on all sides. Remove from skillet and set aside.
ā±ļø 12 min
- 6
In a separate bowl, combine the drained corn kernels, shredded mozzarella cheese, salt, and black pepper. Mix well.
ā±ļø 2 min
- 7
Using the same non-stick skillet (or a clean one), spray lightly with olive oil spray and heat over medium heat. For each 'tortilla', scoop about 1/4 cup of the corn and cheese mixture onto the hot skillet. Flatten gently with a spatula into a thin, round shape, about 4-5 inches in diameter.
ā±ļø 2 min
- 8
Cook each corn 'tortilla' for 3-5 minutes per side, or until golden brown and crispy. The cheese should melt and create a cohesive, crispy shell. Repeat with the remaining corn mixture, making about 8 'tortillas' in total.
ā±ļø 15 min
- 9
To assemble the tacos, place a crispy corn 'tortilla' on a plate. Spoon a generous amount of the spicy tofu filling onto one half. Drizzle with the herb mayonnaise sauce, then top with diced avocado, red onion, and fresh cilantro. Serve immediately with lime wedges.
ā±ļø 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Corn and Tofu Tacos
Ingredients
For the Corn "Tortilla"
- 1 1/2 cups corn kernels, canned and drained, or frozen and thawed
- 1 cup shredded mozzarella cheese
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- olive oil spray, as needed
For the Spicy Tofu Filling
- 1 extra-firm tofu, 14-ounce block, pressed and cubed into 1/2-inch pieces
- 1 tablespoon olive oil
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
For the Herb Mayonnaise Sauce
- 1/2 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh cilantro, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Toppings
- 1 avocado, ripe, diced
- 1/4 cup red onion, finely diced
- 2 lime wedges, for serving
- 2 tablespoons fresh cilantro, chopped, for garnish
Instructions
- 1
If not already pressed, press the tofu block for at least 20 minutes to remove excess water. Cut the pressed tofu into 1/2-inch cubes.
ā±ļø 20 min - 2
In a medium bowl, combine the cubed tofu with olive oil, soy sauce, rice vinegar, smoked paprika, chili powder, and garlic powder. Toss gently to coat all the tofu pieces. Set aside to marinate while preparing other components.
ā±ļø 5 min - 3
In a small bowl, whisk together the mayonnaise, fresh lemon juice, chopped cilantro, salt, and black pepper until well combined. Taste and adjust seasoning if needed. Cover and refrigerate until ready to serve.
ā±ļø 5 min - 4
Prepare your desired toppings: dice the avocado, finely dice the red onion, and chop additional fresh cilantro for garnish. Set aside.
ā±ļø 5 min - 5
Heat a large non-stick skillet over medium-high heat. Add the marinated tofu in a single layer, ensuring not to overcrowd the pan. Cook for 8-12 minutes, flipping occasionally, until golden brown and crispy on all sides. Remove from skillet and set aside.
ā±ļø 12 min - 6
In a separate bowl, combine the drained corn kernels, shredded mozzarella cheese, salt, and black pepper. Mix well.
ā±ļø 2 min - 7
Using the same non-stick skillet (or a clean one), spray lightly with olive oil spray and heat over medium heat. For each 'tortilla', scoop about 1/4 cup of the corn and cheese mixture onto the hot skillet. Flatten gently with a spatula into a thin, round shape, about 4-5 inches in diameter.
ā±ļø 2 min - 8
Cook each corn 'tortilla' for 3-5 minutes per side, or until golden brown and crispy. The cheese should melt and create a cohesive, crispy shell. Repeat with the remaining corn mixture, making about 8 'tortillas' in total.
ā±ļø 15 min - 9
To assemble the tacos, place a crispy corn 'tortilla' on a plate. Spoon a generous amount of the spicy tofu filling onto one half. Drizzle with the herb mayonnaise sauce, then top with diced avocado, red onion, and fresh cilantro. Serve immediately with lime wedges.
ā±ļø 5 min