TOFU TACOS:
EL BOBADOR

TOFU TACOS:
EL BOBADOR

  • PREP TIME:
    20 MINS

  • COOK TIME:
    15–30 MINS

  • SERVINGS:
    3–4

Peachanero

Peachanero

$12.00
Regular price

GO GET IT

  • 16 oz firm tofu
  • 3/4 cup plant or nut-based milk
  • 1 tbsp apple cider vinegar
  • 2 tbsp nutritional yeast
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp sea salt
  • 3/4 cup all-purpose flour (or rice flour for GF)
  • 1 cup crushed tortilla/corn chips
  • 1 1/2 tbsp neutral oil
  • 1 medium mango
  • 1–2 avocados
  • 1/4 cup red onion
  • 1/4 cup cilantro
  • 1 large lime
  • Flour or corn tortillas
  • Bobby H Peachanero BBQ Sauce
  • An air fryer

“Good BBQ is more than chicken and ribs. It’s a sprawling palette of flavour, colour and texture. That’s from Bobby H’s new book, Flavour Doesn’t Know Where It Comes From, Nor Does it Care. In this recipe, Peachanero does the heavy lifting to let the crispy, toasted tofu get all wild and vibrant and stuff. A great sauce doesn’t need a grill—it can light a fire anywhere it wants.”

GET TO IT

Prep: Cut the tofu into 3/4-inch thick slices and set aside.

In a large bowl, combine the milk and vinegar. Let it sit for 5–10 minutes to thicken. Whisk in the nutritional yeast, dry seasonings, and flour until smooth. Dip the tofu slices in the batter, then roll them in the crushed chips until fully coated.

Cook: Drizzle tofu with neutral oil. Air fry at 400°F for 15 minutes, or bake in the oven at 380°F for 25–30 minutes.

Salsa Time: While tofu cooks, dice the mango, avocado, onion and cilantro. Toss in a bowl with lime juice and salt, then go chill in the fridge. (The salsa, not you.)

Assemble: Add chilled salsa to a warm tortilla and top with a slice of crispy tofu.

Glaze and Serve: Drizzle (a lot) with Bobby H Peachanero BBQ Sauce. Serve immediately. As in, right now.