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blackened tofu tacos with pineapple salsa // cait's plate

blackened tofu tacos with pineapple salsa

  • Author: Cait
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 4+ servings 1x
  • Category: dinner


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 (1416 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
  • 1/41/2 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:

  1. 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.
  2. 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.
  3. 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.
  4. 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

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