crispy blackened tofu is combined with freshly made pineapple salsa for a taco tuesday meal that will quickly become a regular in the rotation!
Ooooh have I got a Taco Tuesday treat for you! Truly guys, there’s nothing not to like about this dish.
The tofu is crispy with a nice kick and it pairs so perfectly with the fresh pineapple salsa that you will literally be licking the plate clean.
Incidentally, if tacos aren’t your thing, these can totally be made into a bowl with some rice or even a burrito. Once you’ve got the tofu and the salsa, pretty much anything goes!
I decided to serve mine up with a little yogurt (sour cream would also work!) and avocado which offset the spice of the tofu & crunch of the salsa nicely, but feel free to serve it up in whatever way works best for you!
I’m a chronic taco over-stuffer so I served mine with chips to scoop up whatever fell out onto the plate. But if you’re able to contain your stuffing amount, you won’t need to (also, teach me your ways!).
Either way, I hope this meal brings a little cheer to your next Taco Tuesday (or taco anyway because let’s be honest, tacos are too good to only eat on Tuesdays!).Print
crispy blackened tofu is combined with freshly made pineapple salsa for a taco tuesday meal that will become a regular in the rotation!
For the Tofu:
- 1 package extra firm tofu (14–16 ounces)
- 1 tablespoon chipotle chili powder
- 1 tablespoon chili powder
- 1 tablespoon dried thyme
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 – 1/2 teaspoon cayenne pepper
- 1 teaspoon ground black pepper
- 2 tablespoons corn starch
- Olive oil
For the Salsa:
- 1 cup diced pineapple
- 1 medium red bell pepper, seeded & diced
- ½ cup diced red onion
- 1 jalapeño, seeded and diced
- ¼ cup packed fresh cilantro leaves, roughly chopped
- Juice from 1 lime
- Salt & pepper, to taste
For the Tofu:
- Drain and rinse tofu and then press it by placing between two kitchen towels (or paper towels) and top with a heavy pot, book or weight. Let sit ~30 minutes or until most of the moisture is expelled.
- Preheat the oven to 400°F and line a baking sheet with parchment paper. Cut the tofu into 1-2 inch cubes and place on the baking sheet. Bake for 10 minutes on each side until light golden brown. Set aside and allow to cool.
- Mix the spices together in a bowl while the tofu is cooling. Once the tofu has cooled, use your hands to toss with olive oil (~1 tablespoon) so it’s lightly coated then add to the bowl of spices. Again, using your hands, toss gently to coat the tofu. Sprinkle the tofu with cornstarch tossing gentle to coat.
- In a large skillet, heat 1-2 tablespoons olive oil and add the tofu and cook, tossing to get each side (~5 minutes per side or until tofu is crisp). Remove from heat.
For the Salsa:
- Add all ingredients together in a bowl and toss well to combine.
- Elements will keep in an airtight container in the fridge for 4-5 days. Store separately then combine before serving.
Keywords: blackened tofu, pineapple salsa, taco, meatless, vegetarian