Fructose Free Gluten Free Salsa Verde 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 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp salt
For the salsa verde
- 1 lb tomatillos, husked and rinsed
- 2 jalapeños, stems removed
Ingredient noteA serving of up to about one small jalapeño is low in fructose. This recipe contains only about 1/2 of a jalapeno per serving, making it likely Low Fructose. If you prefer to always avoid jalapeño, please tap it and change its rating to Red.
- 3 scallions (green tops only), roughly chopped
- ½ cup fresh cilantro leaves and tender stems
- 2 tbsp fresh lime juice
- ½ tsp salt
For serving
- 8 small corn tortillas
- 1 avocado, thinly sliced
- ¼ cup fresh cilantro leaves
- lime wedges, for serving (optional)
Instructions
- 1
Drain the tofu and press it firmly between several layers of paper towels, pressing down with your hands or a heavy skillet for about 5 minutes, until most surface moisture is absorbed. Cut the tofu into 3/4-inch cubes.
- 2
In a medium bowl, whisk together the tamari, cumin, smoked paprika, and salt. Add the tofu cubes and toss gently until evenly coated.
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