The best part of tacos is customizing each one to your liking. Not a fan of tofu? No problem, use fish or chicken instead! Tomatoes in season? Toss some in your salsa. Make it cheesy, or not. Either way, tacos are a fun way to eat. Try this easy recipe for Tofu Tacos with a Cucumber Radish Salsa.
This post first appeared on May 15, 2013 and featured on Wayfair.com. I hope you enjoy this favorite from my kitchen!
He invited me over for dinner. I accepted. We were about three dates in, and I was curious to see what he would prepare. I imagined a pan seared steak, or a big pot of spaghetti. Bachelor-fare. My expectations were tempered by the endearing fact that the contents of his refrigerator consisted of a large bowl of ripe cherries and a few bottles of Guinness.
When I walked into his apartment, I was not greeted by the aroma of simmering tomatoes or sauteed garlic. I didn’t see any steaks resting on the counter. You can imagine my surprise when he announced the evening’s menu.
Tacos it was, the first meal my husband ever cooked for me, and I found it highly amusing. We walked to the grocery store, bought the ingredients. I met his buddy the butcher. It was the first time we bumped elbows in that little kitchen, as we cooked our first meal together. The humble taco, with ground beef, shredded cheese and iceberg lettuce. And you know what? It didn’t matter what we were eating, really. To me, the fun of that dinner date was learning our way around the kitchen together. I like to think we’ve come a long way since then.
Tacos took on a whole new meaning when moved to California. We explored fish tacos, on tender, homemade shells, carnitas tacos from food carts in San Diego, and every topping imaginable. But every so often, we still have the simple ground beef taco. Last night was taco night at our house, and although I now make my own seasoning blend and have access to incredibly better ingredients, it’s just as satisfying as that first taco night, over a decade ago.
These Tofu Tacos are certainly a departure from the tacos my husband first shared with me, but when I am craving a meatless version, this is a light taco that is wholesome and fun to put together.
More Easy Recipes to Serve on Taco Night
Taco Rice: Okinawa Taco Rice
Spicy Fish Taco Bowls with Cabbage Slaw
Grilled Fish Tacos with Avocado-Cilantro Sauce
Chipotle-Spiced Sweet Potato Tacos
Oven-Fried Crispy Shrimp Tacos with Quick Pickled Cabbage
For the Cucumber Radish Salsa:
- 1/2 English cucumber halved and thinly sliced
- 1/2 cup thinly sliced radishes
- 1 jalapeno seeded and minced
- 1/2 cup cilantro chopped
- Juice of 1/2 lime
- Kosher salt to taste
- Freshly ground black pepper to taste
For the Taco Seasoning:
For the Tofu Tacos:
- 10 ounces extra firm tofu drained and cut into 1/2 inch slices
- Juice of 1 lime
- 2 garlic cloves mashed
- 1 teaspoon paprika
- 1/4 teaspoon kosher salt
- Freshly ground black pepper
- Extra virgin olive oil
- Taco Seasoning
- Cucumber Radish Salsa
- Taco shells warmed
- Micro Greens
- Sliced Avocados
- Sour cream
Cucumber Radish Salsa:
- Combine the cucumber, radishes, jalapeno, lime juice, salt and pepper in a bowl. Let it sit while you prepare the tacos.
Make the Taco Seasoning:
- Combine the spices in a bowl and whisk. Set aside.
Make the Tofu Tacos:
- Place the sliced tofu in shallow platter. Combine the lime juice, garlic, paprika, salt and pepper in a little bowl and pour over the tofu. Let it sit for a few minutes. Drain and wipe with a paper towel. Season both sides of the tofu with the taco seasoning.
- Heat the olive oil in a nonstick pan over medium heat. Cook the tofu slices on both sides until just browned. Transfer to a cutting board and cut into strips. Assemble the tacos by placing the tofu on the taco shells and garnish with the Cucumber Radish Salsa, micro greens, slices of avocado, and a dab of sour cream. Serve immediately.