Step 1

Pat your tofu dry and press if needed.  If using super firm tofu, you shouldn’t really have to press it at all.  You can cut up your tofu any way you like for these tacos.  I like to slice the tofu into big, thin pieces and then use my hands to break apart the tofu pieces so that they kind of resemble fish for fish tacos.

Step 2

Add all your blackening seasonings to a small bowl and mix until combined.  Heat a large pan over medium heat and add your olive oil.  You can start by using just 1 tablespoon of oil and then see if you need to use more throughout the cooking process.

Step 3

Add the torn pieces of tofu to the hot pan and mix until tofu is coated with the oil.  Next, add in the blackening seasoning and mix again until everything is fully coated.  Let tofu cook for a total of about 15 minutes, until golden and crispy, or slightly blackened.  I like to let the tofu cook, undisturbed, for a few minutes before I start moving it around.  This will allow it to get brown and crispy much quicker.

Step 4

If the tofu seems to be getting too dry while it’s browning, you can add in extra olive oil or give it a quick spray with cooking oil.  Once tofu is finished cooking, turn the heat off and let cool for a few minutes.

Step 5

Assemble your tacos: I like to heat my corn tortillas up over an open flame on a gas stove or in a pan with a little cooking spray.  Next, spread the bottom of the tortilla with some fish taco sauce and then top with avocado, cabbage, cilantro, onion and fresh lime juice.  Enjoy with chips and dip or beans and rice, if desired!