Drain the tofu and pat it dry. Cut it into small cubes, dredge it in the cornmeal and fry it in extra light olive oil at about 180 ºC, to seal it entirely. Drain on a layer of paper towels.
Recipes
Crispy tofu tacos
Ingredients
- 300 g tofu
- 100 g cornmeal
- 4 leaves of lettuce (a round variety)
- 1 carrot
- 4 radishes
- ½ avocado
- 2 tablespoons sesame seeds
- Borges extra light olive oil
For the vinaigrette:
- 70 ml Borges extra light olive oil
- 20 ml Borges balsamic vinegar
- A pinch of black pepper
- A pinch of salt
- 1 tablespoon chopped cilantro (optional)
- A pinch of ground cloves
Step by step
-
Step 1
-
Step 2
In a bowl, mix the sliced carrot, sliced radishes, diced avocado and sesame seeds. Add the tofu.
-
Step 3
To prepare the vinaigrette, combine all the ingredients. Pour it over the tofu mixture and stir carefully to avoid crushing the tofu cubes.
-
Step 4
Serve on the lettuce leaves, taco style.
