Low Sodium Avocado Crema Tofu Tacos with Fresh Pico

Total time40 min

Prep time25 min

Cook time15 min

Low Sodium Avocado Crema Tofu Tacos with Fresh Pico

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Ingredients

4 servings

For the tofu

1 block (14 oz) extra-firm tofu
Nasoya Organic Tofu Extra Firm Simple Truth Organic Extra Firm Tofu O Organics Organic Tofu Extra Firm - 14 Oz Franklin Farms Extra Firm Tofu Nature's Promise Organic Extra Firm Tofu
See all
2 tbsp olive oil
1 tsp chili powder
½ tsp ground cumin
½ tsp smoked paprika
½ tsp garlic powder
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the pico de gallo

3 medium roma tomatoes, seeded and finely diced
⅓ cup white onion, finely diced
1 jalapeño, seeded and finely minced
¼ cup fresh cilantro, roughly chopped
2 tbsp fresh lime juice
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the avocado crema

2 ripe avocados, pitted and peeled
⅓ cup sour cream
2 tbsp fresh lime juice
1 small garlic clove, roughly chopped
2 tbsp fresh cilantro, roughly chopped
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2–3 tbsp water

For serving

8 small corn tortillas
lime wedges (optional)

Instructions

1
Press the tofu: wrap the block in several layers of paper towels, set it on a cutting board, and place a heavy skillet on top for at least 10 minutes. Once pressed, cut into 3/4-inch cubes.
2
In a small bowl, combine the chili powder, cumin, smoked paprika, garlic powder, and 1/2 tsp salt. Add the tofu cubes and toss until evenly coated.

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