Ingredients
- 2 tablespoons canola oil
- 2 tablespoons soy sauce
- 2 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1 package (16 ounces) firm tofu, drained and cut into 1/2-inch cubes
- 12 corn tortillas (6 inches), warmed
- 1/2 cup shredded Mexican cheese blend
- Optional toppings:
- Cubed avocado
- Salsa
- Lime wedges
Instructions
- Preheat the oven to 425°F (220°C).
- In a shallow dish, combine the canola oil, soy sauce, chili powder, cumin, paprika, garlic powder, onion powder, and cayenne pepper. Add the cubed tofu to the dish and toss to coat. Cover and refrigerate for at least 1 hour to marinate.
- Transfer the tofu to a foil-lined 15x10x1-inch baking pan. Bake, stirring occasionally, for 25-30 minutes, until the tofu is crisp on the outside.
- While the tofu is baking, warm the tortillas in a dry skillet or microwave.
- Once the tofu is ready, divide it evenly among the tortillas. Top with shredded cheese and your choice of optional toppings, such as cubed avocado, salsa, and lime wedges.
- Serve immediately and enjoy!
Notes
- If you want extra crispy tofu, press the tofu to remove excess moisture before marinating it.
- For spicier tacos, increase the amount of cayenne pepper or add jalapenos to your toppings.
- Feel free to add other toppings like sour cream or cilantro for more flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Mexican
- Diet: Vegan
Nutrition
- Serving Size: 2 tacos
- Calories: 245 kcal
- Sugar: 2g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg
