Crispy Tofu Tacos
2
20 minutes
Ingredients
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1/2 pound tofu
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1/2 cup cornmeal
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4 leaves of lettuce
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1 carrot
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4 radishes
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½ avocado
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2 tablespoons sesame seeds
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STAR Extra Virgin Olive Oil
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For the vinaigrette:
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1/4 cup STAR Extra Virgin Olive Oil
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1 tablespoon STAR balsamic vinegar
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A pinch of black pepper
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A pinch of salt
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1 tablespoon chopped cilantro (optional)
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A pinch of ground cloves
Instructions
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1.
Drain the tofu and pat it dry. Cut it into small cubes, dredge it in the cornmeal and fry it in extra virgin olive oil at about 356 ºF, to seal it entirely. Drain on a layer of paper towels.
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2.
In a bowl, mix the sliced carrot, sliced radishes, diced avocado and sesame seeds. Add the tofu.
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3.
To prepare the vinaigrette, combine all the ingredients. Pour it over the tofu mixture and stir carefully to avoid crushing the tofu cubes.
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4.
Serve on the lettuce leaves, taco style.
