Directions
- 1Tear the extra firm tofu into chunks with your hands.
- 2Drizzle olive oil over the tofu.
- 3Add chili powder, smoked paprika, cumin, onion powder, garlic powder, and sea salt to the tofu.
- 4Pour a splash of lime juice over the seasoned tofu.
- 5Mix the tofu with the olive oil, lime juice, and spices.
- 6Add cornstarch to the seasoned tofu and toss to coat.
- 7Prepare the crema by mixing sour cream, lime juice, cilantro, salt, and pepper in a bowl.
- 8Heat olive oil in a pan.
- 9Add the coated tofu to the hot pan and cook until crispy.
- 10Prepare the mango salsa by combining diced mango, diced avocado, finely diced jalape den do, finely chopped cilantro, and lime juice.
- 11Cook the tofu until golden brown and crispy.
- 12Spread crema on a tortilla.
- 13Add crispy chipotle tofu on top of the crema.
- 14Top with mango avocado salsa.
- 15Garnish with fresh cilantro.
Ingredients
- 1 block extra firm tofu, pressed
- 2 tablespoons olive oil
- splash lime juice
- 1.5 teaspoons chipotle chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 0.5 teaspoon onion powder
- 0.5 teaspoon garlic powder
- 0.5 teaspoon sea salt
- 2 tablespoons cornstarch
- tortillas
- cilantro
- 1 ripe mango, diced
- 1 ripe avocado, diced
- 1 jalape den do, seeds and ribs removed, finely diced
- 2 tablespoons cilantro, finely chopped
- 1 Juice of lime juice
- 0.25 cup sour cream
- 0.5 tablespoon lime juice
- 1 tablespoon cilantro, finely chopped
- Salt
- pepper
Equipment
bowlpanspoonplate
Tips
- The trick to getting the crispiest tofu is tearing it into chunks with your hands and then seasoning it before adding the cornstarch.
- The mango avocado salsa and crema help cut the heat from the chipotle tofu.
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