blackened tofu tacos

Grounded Chow

Blackened Tofu Tacos

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This blackened tofu is perfectly spiced and is the perfect flavor combo for a sweet and spicy pineapple salsa. This duo is best enjoyed on hot summer days with icy margaritas.

These tacos are light, fresh, and healthy! I made mine using a panini griddler, which cuts cooking time in half, and presses the tofu slices really thin! This helps give them a perfectly chewy texture. I use the Cuisinart Panini Press and Griddler and it works like charm.

Use your fingers to rub the spice mixture into your tofu. You want a pretty thin layer, but make sure the tofu is evenly coated.

I kept the lid closed while the tofu cooked for about five minutes. When the tofu was blackened to my liking, I cut the slabs in half length-wise.

If you like tofu, spice, and tacos, these are for you. Honestly though, this pineapple salsa might be the star of the show. You can’t go wrong with pineapple and jalapeño. Hopefully you have some chips in those cabinets of yours for snacking.

If you try this recipe, let me know by commenting below, or tagging me in your photos on Instagram, @groundedchow!

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Blackened Tofu Tacos

Course Main Course
Cuisine Mexican, Vegan
Keyword blackened tofu, pineapple salsa, Tacos, vegan
Servings 3 people

Ingredients

For the blackened tofu:

  • 1 block of firm tofu
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp cayenne powder
  • 1 tsp paprika
  • 1 tsp oregano
  • 1 Tbs cornstarch
  • salt and pepper

For the pineapple salsa:

  • 1 c pineapple diced
  • 1 jalapeno diced
  • ½ red onion diced
  • ¼ c cilantro chopped
  • 2 Tbs lime juice

For assembly:

  • ½ head of red cabbage thinly sliced
  • 6 corn tortillas
  • extra lime wedges for serving

Instructions

  • Press tofu to get all the excess water out.
  • Mix spices and cornstarch together for the rub and set aside.
  • To make the salsa, mix together the pineapple, jalapeno, onion, cilantro, and lime juice. Toss until combined. Let chill in the fridge until you’re ready to serve.
  • Slice tofu into ¼ inch thick slabs. Put a small portion of the spice rub on a plate and press both sides of the tofu on the mixture. You may want to use your fingers to spread the spices in so they stick. Don’t coat them too thickly with the rub.
  • Repeat until all tofu slabs are rubbed in spice mixture.
  • Heat up your griddler (panini press with griddle plates) and spray lightly with oil. Griddle the tofu slabs for about 5 minutes, until blackened. Alternatively, heat a cast iron and blacken tofu on both sides for about 5 minutes each.
  • To serve, warm tortillas over a preheated skillet. Top with red cabbage, blackened tofu, pineapple salsa, and a lime wedge for squeezing.