Air Fryer Tofu Tacos
With black beans, crispy tofu and a sweet, tangy mango-peach salsa, these Air Fryer Tofu Tacos are the tastiest meatless dinner ever!
Servings: 2 people (3 tacos each)
Calories: 1127kcal
Ingredients
For the tofu:
- 10 ounces extra firm tofu
- 3 tbsp olive oil
- ⅓ cup fresh lime juice
- ½ tablespoon honey
- 2 clove garlic minced
- ¾ tablespoon chili powder
- ¾ tablespoon smoked paprika
- 1 teaspoon ground cumin
- Kosher salt to taste (optional)*
- 2 tablespoons cornstarch
- * This marinade is so flavorful that you probably won’t even need the salt.
For the seasoned black beans:
- 1 ¼ cup canned black beans drained and rinsed
- ⅓ tablespoon chili powder
- ½ tablespoon smoked paprika
- 1 teaspoon ground cumin
- Kosher salt to taste (if desired)
For the mango salsa: (You may have extra salsa, but that’s ok! Enjoy it with your favorite tortilla chips.)
- 1 ripe mango peel and seed removed, diced
- 1 ripe peach pitted and diced
- ½ shallot sliced paper thin
- 1 clove garlic minced
- 1 tablespoon olive oil
- ½ tablespoon honey
- ⅓ cup chopped fresh cilantro
- 1 lime juice of
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
To assemble:
- 6 corn tortillas taco size
- 1 large avocado sliced
- ¾ cup crumbled Cotija cheese
- 4 radishes sliced paper thin
Instructions
Prepare the Tofu:
- Start by pressing the tofu to remove excess moisture. Place the tofu on a sheet pan and cover it with a sheet of aluminum foil. Set a heavy pan or book on top for about 15 minutes. Drain the liquid from the pan.
- Cut the tofu into cubes (~1 inches). In a bowl, whisk together the olive oil, lime juice, honey, garlic, chili powder, smoked paprika, cumin, and salt (if using). Add the tofu and gently toss to coat. Let it marinate for at least 15-30 minutes.
- Preheat the air fryer to 400°F before coating the basket with cooking spray. Drain the excess marinade from the tofu, toss it in cornstarch, and arrange it in a single layer in the basket. Air fry for 8 minutes, give the basket a shake, and air fry for an additional 5 minutes.
Prepare the Seasoned Black Beans:
- In a small saucepan, combine the black beans, chili powder, smoked paprika, cumin, and salt.
- Add a splash of water (about 2 tablespoons) and simmer on low heat for about 10 minutes, stirring occasionally, until warmed through and the flavors meld. Adjust seasoning to taste. Remove from heat.
Prepare the Mango Salsa:
- In a medium bowl, combine the diced mango, peach, shallot, garlic, olive oil, honey, cilantro, lime juice, chili powder, and smoked paprika. Toss gently to combine. Taste and adjust seasoning if needed (you may want a touch more lime juice or chili powder depending on your preference).
Assemble the Tacos:
- Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side, or until soft and pliable.
- Layer some seasoned black beans on the bottom of each tortilla, then add a few pieces of the crispy tofu. Top with a generous spoonful of mango salsa, a few slices of avocado, some Cotija cheese, and radish slices for crunch and freshness.
Nutrition
Calories: 1127kcal | Carbohydrates: 121g | Protein: 36g | Fat: 63g | Saturated Fat: 15g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 35g | Cholesterol: 50mg | Sodium: 1291mg | Potassium: 1882mg | Fiber: 27g | Sugar: 35g | Vitamin A: 5832IU | Vitamin C: 80mg | Calcium: 526mg | Iron: 10mg