Cook with Manali

Crispy Tofu Tacos with Avocado Lime Crema

Featured in Tortilla Tribe
Prep Time
Cook Time
  • Ingredients & Instructions



  • 5

    Mission Gluten Free Soft Taco Flour Tortillas
  • 1

    Large avocado
  • cup Cilantro
  • Salt to taste
  • ¼

    tsp Black pepper
  • 1

    lime, juice of
  • 2

    Tbsp milk of choice (optional)
  • 8

    oz Extra-firm tofu, cut into cubes
  • ¼

    tsp Salt
  • ¼

    Cumin powder
  • ¼

    Smoked paprika
  • 2

    Tbsp Cornstarch
  • 1 ½

    Tbsp oil
  • Jalapeños, cut into rounds
  • Red cabbage, shredded
  • Cilantro
  • Lime wedges


  • Step 1

    Press the extra-firm tofu with a heavy object for around 20 minutes to get of excess moisture.

  • Step 2

    Meanwhile make the avocado lime crema. To a food processor or blender, add avocado, cilantro, salt, black pepper and lime juice.

  • Step 3

    Pulse to combine everything together. Adjust the consistency of crema at this point. You may add couple of tablespoons of milk to dilute it. Set it aside.

  • Step 4

    Once 20 minutes are up, dab any excess moisture on the tofu with a kitchen towel and then cut it into cubes.

  • Step 5

    Transfer tofu cubes to a large bowl and toss with salt, black pepper, cumin powder and smoked paprika.

  • Step 6

    Add cornstarch to the bowl and then toss to combine until the tofu cubes are well coated with the cornstarch.

  • Step 7

    Heat oil in a non-stick pan on medium heat. I used my well seasoned cast iron pan. Once the oil is hot, place the tofu cubes in a single layer on the pan.

  • Step 8

    Cook the tofu turning sides, until crisp and golden brown from both the sides. This will take few minutes.

  • Step 9

    Warm the tortillas (best served warm) and then top with crispy tofu, shredded red cabbage, sliced jalapeños, cilantro, lime wedges and finally finish it off with a nice drizzle of the avocado lime crema.

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