These marinated tofu zucchini soft tacos are a tasty, easy meal the whole family will enjoy with just the right hint of smokiness and spice.
These soft tacos make a wonderful dish for company because everyone can assemble their own, for a convivial meal around a big table. Everything can be made ahead and kept warm in a low oven so you won’t spend time cooking once your guests arrive.
A word about tofu: If you have only tried it in its natural state and are not a fan of the texture, give it another chance when pan-fried and crunchy. That was a game changer for me. Now I love it.
Marinated Tofu Zucchini Soft Tacos
This recipe was inspired by one in the New York Times cooking section for grilled marinated tofu. Smoked paprika and cumin add the right flavors to make this the perfect vegetarian taco filling.
For the tacos:
1 block (14 oz or 398g) extra firm tofu
1 medium onion
2 medium zucchini
fine sea salt
12 corn tortillas
canola or other light oil for pan-frying
For the tofu marinade:
4 cloves garlic, minced
1 small jalapeño seeded, finely diced
1/2 teaspoon Kitchen Bouquet
1/4 cup or 60ml lime juice, freshly squeezed
1/2 teaspoon fine sea salt
2 1/2 teaspoons smoked paprika
2 1/2 teaspoons ground cumin
Optional to serve:
Guacamole
Salsa
Sour cream
Refried beans
Sliced jalapeños
Chopped cilantro
Method
Drain and press the tofu for 1 hour.
Peel the onion and cut it into thick slices.
Cut the stems off the zucchini then cut them in half lengthwise. Use a spoon to scoop out the fluffy part with the seeds. Cut the zucchini into batons.
Lightly salt the batons and set them in a colander to sweat and drain.
Combine the lime juice, minced garlic and jalapeño, Kitchen Bouquet, salt and set aside for a few minutes while you cut the tofu.
Slice the tofu into pieces about 1/4 inch or 1/2cm. Place tofu pieces snugly in a deep dish. Spoon 3/4 of the marinade over the tofu, reserving 1/4 for the zucchini after it’s cooked.
Refrigerate the tofu at least one hour or longer, turning it occasionally so it marinates evenly.
Heat a large non-stick frying skillet over medium-high heat. Drizzle with a little oil.
Scrape the garlic and jalapeño off of the tofu and back into the marinating pan and reserve.
Add the tofu to the hot skillet and cook, turning frequently, until it is evenly browned and crisp on all sides. You may have to do this in batches, depending on the size of your skillet.
Transfer the tofu to an oven-proof pan.
In the same skillet, add 2 teaspoons each of paprika and cumin and the scraped off jalapeño and garlic. Drizzle a little oil in the pan to moisten the mixture and cook it for just a few minutes, until the jalapeño has softened.
Spoon this over the tofu and put it in a very low oven to keep warm.
Add the final 1/2 teaspoons each cumin and smoked paprika to the marinade you saved for the zucchini.
Dry the zucchini batons on a paper towel then add them to the skillet and fry over a high heat until slightly charred.
Turn the fire off and add the reserved marinade. Toss to combine, remove to a plate or bowl.
Add the onion slices to the pan, cook until just soft and a little toasted, about 8 minutes.
If desired, toast the tortillas on a griddle.
Serve the marinated tofu zucchini soft tacos with guacamole, salsa, sour cream, refried beans, sliced jalapeños and/or chopped cilantro or your favorite taco toppings.
Let everyone assemble their own soft tacos. We really loved the flavor and smokiness of the tofu, as well as the crunch.
Enjoy!
It’s Sunday FunDay and our host Amy of Amy’s Cooking Adventures reminded us that August is all about a glut of fresh zucchini and everyone can use some creative recipes to use it up. Check out all the zucchini dishes we are sharing below.
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