If you love fish tacos, you’ll also love this vegetarian version that uses grilled tofu in place of fish. Paired with grilled pineapple salsa and topped with avocado, eating these tacos is like taking a bite out of summer. We recommend freezing the pressed tofu before marinating to give it a meatier texture.

Quick Info

⏱️ 90 min • 🍽️ 8 servings • ⭐ 94%

Nutrition

242 cal • 8g protein • 39g carbs • 6g fat

Tags

[Dairy-Free] • [Healthy] • [Vegan] • [Vegetarian] • [Appetizers] • [Dinner] • [Lunch] • [Fusion]

Ingredients

• 1 14-ounce package of extra-firm tofu, drained and pressed
• ¼ cup lime juice (from 2 limes)
• 1 tablespoon lime zest (from 2 limes)
• 1½ tablespoons soy sauce
• 1½ teaspoons chili powder
• ½ teaspoon ground cumin
• ¼ teaspoon ground coriander
• 2 tablespoons brown sugar
• ½ teaspoon kosher salt
• 1 tablespoon canola oil, plus more for greasing
• ½ medium pineapple, cored and cut into ½-inch rings (6 ounces)
• ½ medium white onion, diced (about 1 cup)
• 1 large jalapeño, seeded and minced
• 1 garlic clove, minced
• ½ cup chopped fresh cilantro leaves
• 1 teaspoon kosher salt
• Juice of ½ lime
• 8 6-inch flour tortillas
• 1 avocado, pitted, peeled, and thinly sliced
• Lime wedges

Instructions Preview

1. Set the pressed tofu on a baking sheet and…
2. In a wide, shallow dish, whisk together th…
3. Add the tofu to the marinade and turn to c…

…and 7 more steps

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Recipe by: Betsy Carter, Karlee Rotoly • From: Tasty