Cajun tofu tacos

A lot of people are typically not excited about tofu. And I get it. It’s a very neutral ingredient. It doesn’t impose any strong taste or texture to a dish. It’s fragile and gentle. Too gentle, maybe. For me though, those are exactly the same reasons why I love tofu. It’s sort of a blank slate, and you’re free to paint the flavors that you’re feeling or craving for. It has this subtle soy taste that leaves a fine trace of light creaminess. Easy. Flexible.

To rouse this fragile ingredient, a mighty combination with tofu would be a mix of strong and hot spices. Cajun tofu tacos! A light yet spicy meal which are perfect swaps to fish or chicken tacos. Ok, if you’re really not a tofu fan, simply use fish filet or chicken breast and follow the recipe below. Cajun goodness is always worth a try!

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Cajun Tofu Tacos
Serves 2

Firm tofu (If you prefer a non-vegetarian option, swap tofu with fish filet or chicken breast)
Cajun spice mix (garlic, paprika, thyme, oregano, onions, dark pepper, cumin, mustard flour, salt)
more salt
garlic powder
1 egg, beaten

corn tortillas
pickled/fresh cabbage, shredded
avocado, sliced
spring onions, cut in strips
fresh coriander
red beans, cooked
salsa (sautéed tomatoes, garlic and onions together with a bit of tomato paste, salt, pepper and chili flakes)
lemon (optional)
hot sauce (optional)

Mix the flour and the spices together. Cut the tofu into long thick sticks. Dip in the beaten egg, and then roll over the flour-spice mixture covering it well. Fry the breaded tofu strips in a little bit of oil.


Now, time to assemble the tacos. Simply layer some of the second batch of ingredients on a tortilla, add 2 or 3 of the Cajun tofus. Season with the salsa and additional hot sauce if you like it spicy. Squeeze a bit of lemon and there you have it, a tasty vegetarian taco! ¡buen provecho!✌︎


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