Loaded vegan tofu tacos recipe! Crispy, chile spiced tofu is topped with all the taco toppings and a creamy, spicy cilantro crema.
Set aside 8oz of the tofu. This will probably be half of one of your 16oz blocks. Wrap the remaining 24oz in a paper towel and set on a plate. Put something heavy like a cast iron skillet on top to press the tofu. Let sit for 30 minutes. When pressed, pat dry and cut the tofu into 1/2" cubes.
In a medium mixing bowl, combine the chile powder, paprika, ancho, oregano, and 2 Tbsp of the olive oil. Add the tofu and toss to evenly coat. Let sit 10 minutes.
Meanwhile, make your crema. In a high speed blender, combine the remaining tofu, lime juice, jalapeno, cilantro, and water.** Blend until fully pureed and season with salt and pepper to taste.
Heat the remaining 2 Tbsp olive oil in a skillet over medium high heat. Add the tofu and saute for about 15 minutes, stirring every couple of minutes. You want to get some nice crispness on the tofu, but want to keep stirring to cook it evenly. When the tofu is nice and crispy, remove from heat and stir in 3/4 tsp sea salt, or salt to taste.
Divide the tofu among 8 small tortillas and top with as much crema as you'd like. Top with your favorite toppings like cabbage, pepitas, sliced radish, cilantro, avocado, and green onion. Squeeze some lime juice onto your taco and enjoy!
*Remove the seeds from the jalapeno for less heat, but the heat is so good in this recipe!
**I tested this in a food processor and it did not completely puree. A high speed blender is best.