I’m always looking to up my taco game and while I really liked the flavors here, this is a lot of work for a weeknight taco dinner. I’d love to keep flavors but go with the much faster TVP as the protein in the future.
1 14 oz package extra firm tofu
2 tbsp olive oil
2 tbsp cashews
1/4 cup rice vinegar
3 tbsp water
1 1/2 tbsp sugar
1 1/2 cups julienned carrots
1 1/2 cups julienned radishes
2 tbsp mayonnaise (or unflavored greek yogurt)
1 1/2 tsp sriracha
1 tsp rice vinegar
8 corn tortillas
1/4 cup sliced green onions
Slice the tofu in half, so you have two inch thick slabs and let soak on several paper towels under a dutch oven or other heavy pan for about 10 minutes.
To make the quick pickled vegetables, heat rice vinegar, water and sugar until boiling and pour over carrots and radishes. Let sit for at least 15 minutes.
In a dry pan, over medium heat, toast the cashews until they just start to turn color. Remove and roughly chop.
Add oil to the pan, and swirl to coat. Raise temperature to high to pan fry the tofu. Fry until golden on all sides.
Whisk together sriracha, remaining teaspoon of rice vinegar and mayonnaise to make the sauce.
When the tofu is done, removed from pan and cube. Using the hot skillet, toast your corn tortillas, one at a time. Assemble tacos and dig in!