Tofu Tacos with Pineapple & Jicama Slaw

I know I've mentioned a few times Nuevo this amazing restaurant that Dave and I frequent. Now that Dave no longer lives less than five minutes away from Nuevo, it is more of a special treat than an automatic go-to for whenever we don't want to cook.

Usually when we go to Nuevo we split appetizers and margarita flights -- a few months ago on a special occasion we decided to order off of the dinner menu. I ordered the Tofu Tacos with Pineapple and Jicama Slaw while Dave enjoyed a Tomato Tamale. Dave liked both, I hated the tamale and loved the tacos.

Inspired by the Tofu Tacos with Pineapple and Jicama Slaw at Nuevo.

-Block of extra-firm tofu
-Oil, for frying
-1 jicama, cut into strips
-Pineapple, diced
-Lime juice
-Salt and pepper
-Mexican blend cheese
-Taco sized flour tortillas
-Sriracha or other hot sauce if desired

1.) Before working with any extra-firm tofu you will need to press the water out of it. To do this layer a plate with paper towels and press the tofu with a heavy object for twenty minutes.
2.) Cut the tofu into 1/4 inch strips. Season with salt, pepper and paprika and fry in hot oil until golden brown on all sides. Drain on a paper towel and season again.
3.) To make the jicama slaw combine the jicama, pineapple and lime juice in a bowl, toss to coat.
4.) To build the tacos layer the cheese onto a tortilla, then the slaw, followed by the tofu. Add hot sauce if desired.

This was very close to the meal Dave and I had at Nuevo. The tofu has a nice spice to it, the jicama adds a neutral crunch, the lime juice brings acidity and the pineapple adds sweetness -- it's everything you could want in a taco. The sriracha was not in the original, but an addition because Dave and I enjoy a lot of heat in our recipes. Overall I was very happy with how this turned out.


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