You won't be missing anything in this vegetarian Mexican dish. Taco-seasoned tofu is baked to crispy perfection and paired with guacamole and a simple salad. This dish is a low carb delight that we could eat on repeat. How about you?
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Instructions
Crispy fried tofu
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Preheat oven to 400°F (200°C).
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Cut the tofu into small cubes of about 0.5" (1 cm). Place the tofu on a clean absorbent kitchen towel or paper towels. Thoroughly pat dry to remove any excess moisture; this step is key for crispiness.
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Over medium-high heat, heat the olive oil in an oven-safe skillet, or use a regular frying pan and a baking tray lined with parchment paper.
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When the oil is hot, add the tofu and salt. Fry for a couple of minutes or until the tofu is lightly golden. Add the tamari soy sauce and taco seasoning, or the flavorings of your choice. Stir the tofu, combining it well.
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Transfer the oven-safe skillet with the tofu to the oven, or transfer the tofu to the parchment-lined baking tray. Bake for 15 minutes or until the tofu is crispy.
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Peel the avocado and mash with a fork.
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Add the onion, lime juice, tomato, cilantro, and garlic.
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Season with salt and pepper, and mix until well combined.
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Prepare the vegetables and add them to a bowl.
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Drizzle with olive oil, balsamic vinegar, and season to taste.
