Crispy Tofu Tacos

https://cooking.nytimes.com/recipes/1026900-crispy-tofu-tacos

https://archive.ph/x6RrW



There are plenty of crispy tofu recipes, but few truly deliver on the promise, since tofu has a tendency to steam because of its high moisture content. But time can do the trick in the oven, creating brittle edges and a chewy texture with little effort. Squeeze out as much excess liquid as you can from your block of tofu, grate it coarsely, season it fearlessly, then roast it until sizzling. The key step is to drizzle the tofu with a combination of olive oil and tomato paste toward the end of cooking, which crisps the edges and lends a deep umami flavor, so much so that this tofu could almost be mistaken for seasoned ground beef. A swipe of avocado mayo, loosened with lime juice and electrified with zest, adds richness and tang, and quite literally holds the tacos together. Choose your mayonnaise and tortillas wisely and the whole dish is vegan.

Ingredients

Yield: 8 to 10 tacos

2 (14- to 16-ounce) blocks firm tofu
¼ cup plus 3 tablespoons olive oil, divided
2 tablespoons soy sauce, divided
2 teaspoons ground cumin
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
¼ to ½ teaspoon ground cayenne (the lower end is mild; the higher end tingly but not spicy)
Salt and black pepper
¼ cup tomato paste
2 ripe avocados
2 tablespoons mayonnaise (vegan, if desired)
½ teaspoon finely grated lime zest and 3 tablespoons juice
8 flour or 10 corn tortillas, warmed
Minced red onion, thinly sliced radishes and chopped cilantro, for serving

Preparation

Step 1
Heat the oven to 400 degrees.

Step 2
Prepare your tofu: Drain it, squeezing out any excess moisture over the sink (your tofu may break into chunks). Coarsely grate the drained tofu onto two large (11-by-17-inch), foil-lined sheet pans. (The tofu will crumble chaotically, and that is fine!) Drizzle the tofu in each pan with 2 tablespoons olive oil and 1 tablespoon soy sauce. In a small bowl, mix the cumin, paprika, garlic powder, onion powder, cayenne, 1 teaspoon salt and 1 teaspoon pepper; sprinkle half the seasonings over each pan and toss to coat. Spread the mixture in an even layer.

Step 3
Roast the tofu, stirring halfway through and rotating the pans, until the tofu sizzles, darkens and crisps, 30 to 35 minutes.

Step 4
In a small bowl, mix together the tomato paste with the remaining 3 tablespoons oil. Drizzle the mixture over the tofu, adding half to each pan, then toss to combine, spread into an even layer and roast again until the tofu audibly crackles and develops a slight crunch, 10 to 15 minutes.

Step 5
While the tofu roasts, prepare the avocado cream: In a small food processor (or blender), blend the avocados, mayo, lime zest and juice until creamy; season generously with salt.

Step 6
Swipe the warmed tortillas with the avocado cream, then top with tofu mixture, red onion, radishes and cilantro. Serve immediately.