First, thoroughly drain the tofu for at least 1/2 hour. Place the
tofu between two heavy dinner plates to squeeze out excess
water.
While the tofu drains, prepare the marinade. Combine the lime
juice, paprika, cumin, minced garlic, jalapeño, ancho chile
powder and sea salt. Set aside.
Next, slice tofu in half along its length. Slice in half again
crosswise, and then into quarters, so that you have narrow
rectangles. Press with paper towels.
Arrange the tofu in a baking dish and distribute the marinade
equally. Let sit for at least one hour in the fridge, preferably
longer. Flip the tofu a few times while marinading.
While the tofu marinates, prepare the vegetables. Slice the bell
peppers in half, remove core and seeds, and thinly slice
lengthwise. Thinly slice onion lengthwise. Set aside.
Wrap the tortillas in aluminum foil and place in an oven at 300
degrees until ready to serve.
Heat a large skillet over medium heat. Add two tablespoons olive
oil. When the oil is shimmering, add the tofu. You may have to
work in batches. Flip the tofu a few times, letting the surface
darken and char in places. When the outsides are browned and
crisp, remove. Continue with remaining tofu.
Add a little more oil to the same pan. Add the onions and the
bell peppers and saute until soft, about 8 minutes. Stir to keep
from burning. The vegetables will absorb some of the wonderful
smoky flavors of the marinade. Remove from heat and gently
mix the tofu with the vegetables.
Originally Submitted
6/16/2012
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