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Week of 4/23/18

Southwestern Tofu Tacos
with avocado / tangy herb yogurt sauce / potato wedges

Active: 35 Total: 35
Original GF Paleo Vegetarian
Southwestern Tofu Tacos

Layer flavors onto these unique tacos with seasoned tofu, tangy pickled onions, and creamy avocados.
Smarts: For an easy shortcut, use frozen potato wedges or sweet potato fries instead of starting with raw potatoes in this recipe.

Tags
Feeds a Crowd
Proteins
Tofu
Cuisines
American - TexMex
Save recipe
111

Ingredients

Metric
Servings:
4
Southwestern Tofu Tacos:
  • Tofu, extra-firm - 16 oz , 1/2" / 1.3 cm cubes (vacuum-packed preferable)
  • Onions, red - 1/2 , thinly sliced into rings
  • Vinegar, red or white wine - 3 Tbsp
  • Avocados - 1 , sliced
  • Chili powder - 1/2 tsp
  • Cumin, ground - 1/2 tsp
  • Coriander, ground - 1/2 tsp
  • Oil, cooking - 1 Tbsp
  • Tortillas, taco-sized corn or flour - 8
Roasted Potato Wedges:
  • Potatoes, russet - 1 lb , wedges
  • Oil, cooking - 1 Tbsp
  • Cumin, ground - 1/2 tsp
  • Lime juice - 1 tsp
Tangy Herb Yogurt Sauce:
  • Parsley, curly-leaf - 1 Tbsp , chopped
  • Yogurt, Greek or plain - 1/2 cup
  • Lemon juice - 2 tsp
  • Mustard, Dijon - 1 tsp

Prep

  1. Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick cubes. (Can be done 1 day ahead)

  2. Make sauce - Skip if sauce was made ahead for Tuesday. Chop parsley. Combine parsley with yogurt, lemon juice, and mustard. Season with some salt. (Can be done up to 5 days ahead)

  3. Onions - Slice onions. Combine with vinegar and let them soak until ready to use (this will help mellow the flavor). (Can be done up to 3 days ahead)

  4. Potatoes / Avocados - Prep as directed.

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Make

  1. Heat oven to 400F / 204C degrees.

  2. Place a wire rack over a sheet pan. Toss potato wedges with oil and then season with cumin (portion for potatoes) and some salt and pepper. Spread out on wire rack so that none of the potatoes are touching.

  3. Bake potato wedges until tender and golden brown, 30 to 35 minutes.

  4. While potatoes roast, toss tofu with chili powder, cumin (portion for tacos), and ground coriander. Season with some salt and pepper.

  5. Heat a nonstick pan with oil (portion for tacos). Add tofu and sear on all sides until golden brown, 6 to 8 minutes total.

  6. When potatoes are finished cooking, squeeze lime juice over top.

  7. Drain vinegar off onions.

  8. Warm tortillas according to package directions.

  9. Assemble tacos by filling tortillas with tofu, onions, avocados, and sauce. Serve potato wedges on the side. Use any extra sauce as a dip for potatoes. Enjoy!

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