Ten Dollar Tofu Taco Recipe

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This past weekend we needed a simple, quick, and cheap dinner. Many of the recipes we were looking at called for long lists of ingredients – much of what we didn’t happen to already have in our pantry. Trying not to spend more money out and about at restaurants, we went to the grocery store and came back with a great go-to summer taco recipe that cost us just under $9.00.

What you’ll need….

1 Ear of Local Corn
2 Roma Tomatoes
2 Avocados
1 Package of pre-sliced extra firm tofu
1 Small Red Onion
1 Lime
1 Package of Mini Corn Tortillas
Ninja Squirrel Sriracha Sauce (Found only at Whole Foods.)
Garlic Salt/ Garlic Gloves/ Olive Oil/ Preferred Seasonings

What we did…

Let’s get the easy part over with first!
Simply slice the Roma tomatoes and avocados, dice the red onion, and shuck the ear of corn.

Place the sliced tomatoes in a small serving bowl and the avocados on a small serving plate.

Combine the diced red onion and corn into a medium to small size skillet, add olive oil, minced garlic, and sprinkle with a dash of salt. Sauté for 4-6 mins, without browning the corn too much. When done place in a small bowl to serve and let cool.

Next, open the tofu package and drain as much excess liquid as possible. On a separate pan, (preferably cast iron) evenly heat oil to a medium to high temperature. Place the cubed pieces of tofu in the oil, spaced apart, so they are not touching one another. Let sit on one side to brown, and continue to rotate until evenly crispy on all sides. (Do not toss or continuously move around.) Feel free to season how you like! We used some garlic salt, minced garlic, and creole seasoning.

Lastly, using the same skillet as the corn/onion, toast the corn tortillas until warm and crispy! (No need to add any additional oil, it won’t stick.)

Enjoy topped with some of my favorite Sriracha sauce, Ninja Squirrel or some freshly squeezed lime.

 

Mulberry Ink

A lifestyle blog about travel, food, wanderlust, DIY, photography, and happiness.

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