Liren Baker is the voice behind the blog Kitchen Confidante, where she shares taste and inspiration in the kitchen. Inspired by the beauty of food, what it represents, what it invokes, and what we can create out of it, she shares recipes and images that remind her of her heritage, her childhood in New York, and the vibrant culinary culture she has learned to embrace in the San Francisco Bay Area, where she currently lives.
I suspect there isn't a family around me that doesn't like tacos. Announce that it's "taco night" at my house, and you'd think the kids won the lottery. (If they could play the lottery, of course). I've learned that it's an easy way to make them happy, and since everyone has their own special science to assembling their perfect taco, that means less work for me. There's nothing better than putting a little taco bar in the middle of the dinner table and watching everyone work for their meal.
Once in a while, I make tacos just for me. I personally love tofu, and in a taco, it works really well. When I am lunching solo, I'll sometimes treat myself by piling on strips of marinated tofu into some shells and topping it with a fresh cucumber radish salsa.
Healthy, tasty, and in taco form? You bet. It's perfect after a work out, or if you just want to take a break from meat or fish. The best part, like with any taco, is that you can customize it any way you wish. There are no hard or fast rules when it comes to tacos, just what makes you happy.
The best part of tacos is customizing it to your liking. Not a fan of tofu? No problem, use fish or chicken instead! Tomatoes in season? Toss some in your salsa. Make it cheesy, or not. Either way, tacos are a fun way to eat.
For the Cucumber Radish Salsa:
1/2 English cucumber, halved and thinly sliced
1/2 cup thinly sliced radishes
1 jalapeno, seeded and minced
1/2 cup cilantro, chopped
Juice of 1/2 lime
Kosher salt, to taste
Freshly ground black pepper, to tasteFor the Tofu Seasoning:2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons cornstarch
2 teaspoons kosher salt
1 1/2 teaspoons hot smoked paprika
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
For the Tofu Tacos:
10 ounces extra
firm tofu, drained and cut into 1/2 inch slices
Juice of 1 lime
2 garlic cloves, mashed
1 teaspoon paprika
1/4 teaspoon kosher salt
Freshly ground black pepper
Extra virgin olive oil
Taco Seasoning (I use this recipe, from Alton Brown)
Cucumber Radish Salsa
Taco shells, warmed
Make the Cucumber Radish Salsa: Combine the cucumber, radishes, jalapeno, lime juice, salt and pepper in a bowl. Let is sit while you prepare the tacos.
Make the Tofu Seasoning: Combine the spices in a bowl and whisk. Set aside.
Make the Tofu Tacos: Place the sliced tofu in shallow platter. Combine the lime juice, garlic, paprika, salt and pepper in a little bowl and pour over the tofu. Let it sit for a few minutes. Drain and wipe with a paper towel. Season both sides of the tofu with the taco seasoning.
Heat the olive oil in a nonstick pan over medium heat. Cook the tofu slices on both sides until just browned. Transfer to a cutting board and cut into strips.Assemble the tacos by placing the tofu on the taco shells and garnish with the Cucumber Radish Sals, micro greens, slices of avocado, and a dab of sour cream. Serve immediately.