Grilled Tofu Tacos With Avocado Cashew Cream Recipe

Tofu: Firm tofu is essential for grilling as it holds its shape and absorbs flavors well.

Corn tortillas: These provide a traditional base for the tacos and add a slightly sweet, earthy flavor.

Olive oil: Used to coat the tofu, helping it to grill nicely and adding a rich flavor.

Chili powder: Adds a spicy kick to the tofu, enhancing its flavor.

Cumin: Provides a warm, earthy flavor that complements the chili powder.

Salt: Enhances the overall flavor of the tofu and the avocado cashew cream.

Cashews: Soaked and blended to create a creamy base for the avocado cashew cream.

Avocado: Adds a rich, creamy texture and a fresh, slightly nutty flavor to the cream.

Lime juice: Provides a tangy brightness that balances the richness of the avocado and cashews.

Garlic: Adds a pungent, savory depth to the avocado cashew cream.

Water: Helps to blend the cashews and avocado into a smooth, creamy consistency.

When preparing the tofu for grilling, ensure it is well-pressed to remove excess moisture. This will help the tofu absorb the marinade better and achieve a firmer texture. Use a tofu press or wrap the tofu in a clean kitchen towel and place a heavy object on top for at least 30 minutes.

• firm tofu - Substitute with tempeh: Tempeh has a firm texture and absorbs marinades well, making it a great alternative to tofu for grilling.

• corn tortillas - Substitute with flour tortillas: Flour tortillas are soft and pliable, providing a different texture but still holding the taco fillings well.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it suitable for grilling and cooking.

• chili powder - Substitute with paprika: Paprika offers a mild heat and a smoky flavor, which can complement the other spices in the recipe.

• cumin - Substitute with ground coriander: Ground coriander has a slightly citrusy flavor that can add a different but pleasant taste to the dish.

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, which can enhance the overall taste of the tofu.

• cashews - Substitute with almonds: Soaked almonds can be blended into a creamy consistency similar to cashews, providing a nutty flavor.

• avocado - Substitute with Greek yogurt: Greek yogurt offers a creamy texture and a tangy flavor, which can mimic the richness of avocado.

• lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and freshness, making it a good alternative to lime juice.

• garlic - Substitute with shallots: Minced shallots offer a mild onion-garlic flavor, which can add depth to the dish.

• water - Substitute with vegetable broth: Vegetable broth adds extra flavor and richness to the avocado cashew cream.

• salt - Substitute with sea salt: Sea salt has a more complex flavor profile and can enhance the overall taste of the dish.

• Allow the grilled tofu to cool completely before storing. This helps prevent condensation, which can make the tofu soggy.

• Place the cooled tofu slices in an airtight container, separating layers with parchment paper to avoid sticking.

• Store the avocado cashew cream in a separate airtight container. To prevent browning, press a piece of plastic wrap directly onto the surface of the cream before sealing the container.

• Keep the corn tortillas in a resealable plastic bag or wrap them tightly in aluminum foil.

• Refrigerate the tofu, avocado cashew cream, and tortillas for up to 3-4 days.

• For longer storage, freeze the tofu slices by laying them out on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer-safe bag or container.

• The avocado cashew cream can also be frozen. Pour it into an ice cube tray for easy portioning, then transfer the frozen cubes to a freezer-safe bag.

• Tortillas can be frozen by stacking them with parchment paper in between each one and placing them in a freezer-safe bag.

• When ready to use, thaw the tofu, avocado cashew cream, and tortillas in the refrigerator overnight.

• Reheat the tofu slices on a grill or in a skillet over medium heat until warmed through.

• Warm the tortillas on a grill or in a dry skillet for about 30 seconds on each side.

• Assemble the tacos as usual, topping the warmed tofu slices with the thawed avocado cashew cream.

• Preheat your oven to 350°F (175°C). Place the grilled tofu slices on a baking sheet lined with parchment paper. Cover them with aluminum foil to prevent drying out. Warm for about 10-15 minutes until heated through.

• For a quicker method, use a microwave. Place the grilled tofu slices on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• To reheat the corn tortillas, wrap them in a damp paper towel and microwave for 20-30 seconds. Alternatively, you can warm them in a dry skillet over medium heat for about 30 seconds on each side.

• The avocado cashew cream can be reheated gently in a small saucepan over low heat, stirring frequently until warmed through. Be careful not to overheat, as this can cause the avocado to become bitter.

• If you prefer, you can reassemble the tacos and reheat them as a whole. Place the assembled tacos on a baking sheet, cover with aluminum foil, and warm in the oven at 350°F (175°C) for about 10 minutes. This method ensures the grilled tofu, corn tortillas, and avocado cashew cream are all heated evenly.

• Grill: Used to cook the tofu slices, giving them a smoky flavor and grill marks.

• Bowl: Used to mix the olive oil, chili powder, cumin, and salt for brushing onto the tofu.

• Brush: Used to apply the olive oil and spice mixture onto the tofu slices.

• Blender: Used to blend the avocado cashew cream ingredients until smooth.

• Knife: Used to slice the tofu and to peel and pit the avocado.

• Cutting board: Used as a surface for slicing the tofu and preparing the avocado.

• Tongs: Used to handle and turn the tofu slices on the grill.

• Measuring spoons: Used to measure out the olive oil, chili powder, cumin, salt, and lime juice.

• Measuring cup: Used to measure the cashews and water.

• Spatula: Used to warm the corn tortillas on the grill.

Prepare the tofu: Press and slice the tofu in advance to save time on the day of cooking.

Soak the cashews: Soak the cashews overnight instead of just 2 hours to ensure they blend smoothly and quickly.

Pre-mix the spices: Combine the olive oil, chili powder, cumin, and salt ahead of time to streamline the marinating process.

Make the cream ahead: Blend the avocado cashew cream a day before and store it in the fridge to save time.

Use a grill pan: If you don't have an outdoor grill, use a grill pan on the stove to cook the tofu quickly and efficiently.