This is a recipe that uses fat, acid, heat, and texture with intent. The avocado spread is not just guacamole, it is a stabilized emulsion (due to the mayonnaise) so it stays creamy instead of browning or separating. The tofu technique gives you flavor development from browning while the radishes and onion finish the taco with brightness and snap. This is an excellent recipe for someone who wants a fully satisfying plant-forward taco that is restaurant-grade but doable in a home kitchen.
Yield: 8 tacos (serves 3 to 4)
Total Time: 44 minutes
Prep Time: 20 minutes
Cook Time: 25 minutes
Ingredients
For the Tofu:
- 14 oz extra-firm tofu, drained, pressed, and cut into ¾‑inch cubes
- 3 tablespoons cornstarch
- 1 teaspoon smoked paprika
- ¾ teaspoon kosher salt
- ½ teaspoon garlic powder
- neutral oil for frying (such as avocado or sunflower oil)
For the Glaze:
- 1 tablespoon soy sauce or tamari
- 1 tablespoon lime juice
- 2 teaspoons agave or honey
- 1 teaspoon chili crisp (or ½ teaspoon red pepper flakes)
- 1 teaspoon apple cider vinegar
For the Avocado Spread:
- ¼ cup cilantro, chopped
- ¼ cup thinly sliced radishes
- ¼ cup minced red onions
- 1 avocado, sliced or diced
For Serving:
- 8 small corn tortillas
- ⅓ cup minced red onion
- 4 to 6 radishes, very thinly sliced
- ⅓ cup cilantro leaves, roughly chopped
- Lime wedges
Preparation
Step 1
Pat the tofu dry very thoroughly and cut it into cubes. Place the tofu in a bowl and sprinkle the cornstarch, smoked paprika, kosher salt, and garlic powder over the top. Toss until the tofu is evenly coated and shake off any loose, powdery excess.
Step 2
Heat a large skillet over medium-high heat and add enough neutral oil to create a thin film across the entire cooking surface. Add the tofu in a single layer and cook without moving the pieces for the first 1 to 2 minutes. Continue to cook, turning occasionally, until all sides are deeply browned and crisp, which should take approximately 7 to 10 minutes. Transfer the tofu to a clean plate.
Step 3
Stir together the soy sauce, lime juice, agave, chili crisp, and apple cider vinegar in a small bowl until smooth. Add the glaze mixture to the now-empty skillet over medium heat. Simmer briefly for 10 to 20 seconds until slightly thickened. Return the tofu to the skillet and toss to coat all sides evenly in the glaze. Remove the skillet from the heat.
Step 4
Make the avocado spread by combining the avocados, mayonnaise, lime zest, lime juice, and salt in a blender or food processor. Process until completely smooth. Taste and adjust seasoning if needed.
Step 5
Warm the corn tortillas in a dry skillet over medium heat until flexible. To assemble, spread one to two tablespoons of the avocado mixture in each tortilla, then top with glazed crispy tofu. Garnish with minced red onion, thinly sliced radishes, and chopped cilantro. Serve immediately with lime wedges.