Air-Fried Tofu Tacos
with guacamole and tomatoes
- 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
Set air-fryer to 400F / 204C. Air-fry tofu for 10 minutes.
While tofu is air-frying, combine tomatoes with vinegar and a pinch of salt.
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.
While tofu is air-frying, make guacamole by mashing together avocados and lime juice. Season to taste with some salt.
Warm tortillas according to package directions.
Assemble tacos by filling tortillas with tofu, guacamole, tomatoes, and pepitas. Enjoy!