Crispy tofu tacos

Serves: 2

If they like it, it serves 2 otherwise

Preparation time: 15 minutes

Cooking time: 40 minutes

Totaltime: 55 minutes

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. The tofu comes out so crispy. Even meat eaters said it was superb.

Ingredients

1(14- to 16-ounce) blocks firm tofu
¼ cup plus 3 tablespoons olive oil, divided
2 tablespoons soy sauce, divided
1 teaspoons ground cumin
1 teaspoon smoked paprika
¼ teaspoon ground cayenne
salt and black pepper

1/4 cup tomato paste
2 small ripe avocados
1 tablespoon mayonnaise
3 tablespoons lime juice
4 flour or corn tortillas, warmed
2 minced green onion, thinly sliced

Preparation

Step 1
Heat the oven to 400 degrees.

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

Step 3
Roast the tofu, stirring halfway through and rotating the pan, until the tofu sizzles, darkens and crisps, 20 to 30 minutes.

Step 4
In a small bowl, mix together the tomato paste with the remaining 3 tablespoons oil. Drizzle the mixture over the tofu, 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 juice until creamy; season with salt.

Step 6
Swipe the warmed tortillas with the avocado cream, then top with tofu mixture with green onion Serve immediately.