Crispy Blackened Tofu Tacos with Avocado-Lime Crema

Press the tofu: Drain and rinse tofu and then press it by placing between two kitchen towels and topping with a heavy book. Allow to sit for at least 30 minutes, or until excess moisture is drawn out. Alternatively, you can accomplish this by using a tofu press.

Prepare the slaw: In a large bow, combine the cabbage with vinegar and salt. Massage it with your hands for a few minutes then set it aside to marinate.

Cook the tofu: Preheat the oven to 400°F and then line a baking sheet with parchment paper. Once the tofu has been pressed, dice it into 1-inch cubes and then transfer to the baking sheet. Bake in the oven for 10 minutes on each side until it’s light golden brown. Then turn the oven off and set tofu aside to cool.

Meanwhile mix together the spices (paprika to pepper) in a large bowl. Using your hands, lightly coat the tofu with one tablespoon of oil and then transfer it to the bowl with the spices. Coat each piece evenly then sprinkle the starch on top. Mix with your hands or a spoon until each piece is coated with the starch as well.

Warm the remaining 2 tablespoons of oil in a skillet over medium heat and then saute the tofu on for about 5 minutes on each side. Depending on the size of your skillet, you might have to do this part in two steps, using one tablespoon of oil at a time.

Allow the tofu to sit in the skillet on warm while you prepare the avocado crema.

Make the avocado crema: in a food processor or a blender, combine all of the ingredients and blend until smooth. Add a tablespoon of water if needed to thin.

Warm the tortillas in a skillet or the microwave then place the tofu inside. Top with cabbage and avocado cream and serve immediately.

Tofu and cabbage can be made ahead of time and stored in an airtight container in the fridge for up to 4 days. The avocado crema can be stored for up to 2 days.