Air-Fried Tofu Tacos
with guacamole and tomatoes
Fast-cooking tofu, the air-fryer, and the most basic guacamole help make this vegetarian meal come together quickly. Paleo: sub shrimp for tofu.
Ingredients
- Tofu, extra firm - 16 oz , 1/2" / 1.3 cm cubes (vacuum-packed preferable)
- Tomatoes, cherry or grape - 2 cups , halved
- Oil, cooking - 1 Tbsp
- Chili powder - 2 tsp
- Coriander - 1 tsp
- Cumin, ground - 1 tsp
- Tortillas, taco-sized corn or flour - 8
- Vinegar, sherry - 1 tsp
- Pepitas - 1/4 cup
- Avocados - 2 , mashed
- Lime juice - 1 Tbsp
Prep
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Tofu - If tofu is packaged in water, press out liquid first, like in this video. Slice into 1/2” / 1.3 cm cubes. (Can be done 1 day ahead)
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Tomatoes - (If prepping right before cooking, start make step #1 first.) Chop tomatoes.
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Make
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Set air-fryer to 400F / 204C. Air-fry tofu for 10 minutes.
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While tofu is air-frying, combine tomatoes with vinegar and a pinch of salt.
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Return to tofu. Toss with oil, chili powder, coriander, and cumin. Air-fry for another 8 to 15 minutes, until golden and crispy. Shake basket once midway through.
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While tofu is air-frying, make guacamole by mashing together avocados and lime juice. Season to taste with some salt.
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Warm tortillas according to package directions.
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Assemble tacos by filling tortillas with tofu, guacamole, tomatoes, and pepitas. Enjoy!
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