Tofu Tacos with Goat Cheese and Fruit Slaw
Don't stop reading just because you saw tofu!!
Chaat Tofu Tacos with Goat Cheese and Fruit Slaw
Time: 30 mins | Difficulty: 1/5 | Yield: 2 tacos
Did you know that putting chaat masala on tofu creates a beautiful explosion of crispy flavor in your mouth?? Well you’ve heard it here first. Put chaat masala on your tofu! This recipe came about when I imagined combining my peaches and tomatoes in a chopped fruit slaw, and couldn’t figure out what to pair it with. Then I remembered the frozen tofu in my fridge! It’s way faster to defrost tofu than chicken, so that’s what happened, and I’m glad it did! This slaw would work with any fruits you have (I think yellow peaches would actually be better here than my white) but I recommend something crunchy, and something juicy, and definitely the red onions. Combine that with the zesty tofu, creamy goat cheese, and fluffy frozen parotta, and you’ve got a real winner of a lunch!!
Ingredients:
For the slaw:
1 peach (white or yellow)
A handful of grape tomatoes
1/2 a cucumber
1/4 red onion
A hunk of ginger
Basil
Lemon juice
Fruit vinegar (I used mango vinegar) or rice vinegar
Olive oil
Salt
Pepper
Sugar
Chili flakes
2 slabs of tofu, preferably thawed from frozen
About 1/4 tsp of cornstarch
Olive oil, about a tablespoon
Chaat masala (I’m a fan of this brand)
Basil goat cheese (or just goat cheese)
2 frozen parottas (I’m a fan of this brand—if you don’t have any, you can use any other frozen bread, or a tortilla)
Method:
Make the slaw: Chop the peaches, tomatoes, and cucumbers into small cubes. Chop the onion as finely as possible. Mince the ginger and slice the basil. Combine everything in a bowl and add the vinegar and olive oil to taste, then add salt, pepper, chili flakes, and just a dash of sugar.
Make the tofu: Make sure as much moisture as possible is out of the tofu, then cut the slabs into triangles.
Add the cornstarch to the tofu and toss to coat. Add salt and pepper.
Heat the olive oil in a pan. When it’s hot enough, add the tofu. Don’t flip it until the first side is nicely golden brown! When it is, brown the other side as well, adding more olive oil if needed.
When the tofu is done, turn off the heat, and add two big sprinkles of chaat masala. Toss the pan to coat the tofu. Transfer to a little bowl.
Wipe out the pan, and warm up the parottas.
Assemble the tacos: Spread a generous amount of goat cheese on one side of each parotta. Add the tofu in the middle. Then add the fruit slaw on top. And enjoy!!