Breastfeeding Friendly Gluten Free Pineapple Pico Tofu Tacos
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Learn more →Ingredients
4 servings
For the tofu
- 1 block (14 oz) extra-firm tofu
- 2 tbsp tamari
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ¼ tsp salt
- 2 tbsp olive oil
For the pineapple pico
- 1 ½ cups fresh pineapple, finely diced (about ¼ of a medium pineapple)
- 2 medium roma tomatoes, seeded and finely diced
- ⅓ cup red onion, finely diced
- 1 jalapeño, seeded and minced
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice (about 1 lime)
- ¼ tsp salt
For serving
- 8 small corn tortillas
- 1 medium avocado, sliced
- 1 lime, cut into wedges
- hot sauce, to taste (optional)
Instructions
- 1
Drain the tofu and press it between several layers of paper towels, placing a heavy skillet or cutting board on top, for 15 minutes until most of the surface moisture is removed. Cut the pressed tofu into 3/4-inch cubes.
- 2
While the tofu presses, combine the pineapple, tomatoes, red onion, jalapeño, cilantro, lime juice, and 1/4 tsp salt in a mixing bowl. Stir to combine and set aside at room temperature so the flavors come together.
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