Sriracha Glazed Tofu Tacos
So Trader Joe’s, which is the inspiration for many things in my life (#storecrush) was the inspiration for these sriracha tofu tacos. When I saw sriracha tofu at Trader Joe’s recently, my first thought was “Wow that looks so juicy and delish and way better than an albino sponge!” which is tofu’s usual aesthetic.
My second thought was “Sheesh, $3.69 for 7 ounces? Compared with $1.99 for 16 ounces of the regular stuff?? That’s like 4 times as expensive!”
My third thought was “#MATH, you go girl.”
My fourth thought was, “I am going to scurry on home and make a homemade version of this myself. I’d better get out of here before I drown in a sea of inefficient weekend shoppers and almond milk.”
Stream of consciousness Teresa, brought to you by Teresa.
So let’s talk about these tacos.
The star is obviously the tofu. I know that unadorned tofu serves a purpose, but that purpose isn’t to be delicious. However, sriracha, maple syrup, and garlic are a flavor powerhouse that pairs well with a fairly bland base like extra-firm tofu.
The tofu is baked until crispy on the outside, and then it takes a little swim in the glaze, which adheres to it really well. The result has a slightly sticky exterior, like day-old Chinese takeout. YAS.
And because we’re all about tEXtuRaL vaRIeTy here, I’m throwing in some creamy avocado and some crunchy slivered almonds. And then add whatever else you want, because it’s your life and these are your tacos. Here’s the recipe. Hope you dig it.