Grilled Smoky Tofu Tacos with Peach Cucumber Salsa

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  • Level: Easy
  • Total: 5 hr 25 min (includes sit time)
  • Active: 1 hr 15 min
  • Yield: 4 to 6 servings
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Two 8-ounce packages extra-firm, smoked or baked tofu; see Cook's Note

1/2 teaspoon chili powder 

1/2 teaspoon garlic powder 

1/2 teaspoon onion powder 

1/2 teaspoon paprika 

1/2 teaspoon kosher salt 

Pinch freshly ground black pepper 

Olive oil, for brushing

Lime Sour Cream:

1 cup sour cream

1/2 lime, zested and juiced 


3 yellow peaches, finely diced

1 small cucumber, peeled, seeds removed and finely diced 

1/2 bunch fresh cilantro, minced 

1/2 jalapeno, minced 

Juice of 1/2 lime 

1/2 red onion, finely diced 

Kosher salt and freshly ground black pepper 

Black Beans:

1 yellow onion, minced

1 tablespoon olive oil 

4 cloves garlic, minced 

2 teaspoons chili powder 

1 teaspoon ground cumin 

Pinch crushed red pepper flakes 

1 tablespoon tomato paste 

Two 14-ounce cans black beans, drained and rinsed 

Kosher salt and freshly ground black pepper 


Corn or flour tortillas, warmed

Ryan's Pickled Red Onions, recipe follows

Ryan's Pickled Red Onions:

1 red onion, thinly sliced

1/4 cup apple cider vinegar 

1/4 cup white vinegar 

2 tablespoons sugar 

2 teaspoons salt 

1 tablespoon peppercorns 


  1. For the tofu: Sandwich each piece of tofu between 2 sheets of paper towels and place on a plate. Top with a second plate and weigh the plate down with a can or a heavy book to press any liquid out of the tofu. Set aside, changing the paper towels every 30 minutes, for 2 hours.
  2. For the lime sour cream: Whisk together the sour cream and lime zest and juice in a small bowl, then transfer to a squeeze bottle or container. Refrigerate until ready to serve.
  3. For the salsa: Combine the peaches, cucumber, cilantro, jalapeno, lime juice and onion in a large bowl and season with salt and pepper. Set aside.
  4. For the black beans: Saute the onion in the oil in a large skillet until translucent, 5 to 7 minutes. Add the garlic, chili powder, cumin and red pepper flakes. Cook for 2 minutes, then stir in the tomato paste. Add the beans and 1/2 cup water. Bring to a simmer, then reduce the heat to low and cook for 10 minutes. Season with salt and pepper. Use a potato masher or the back of a wooden spoon to partially mash the beans. Cover to keep warm or reheat when ready to serve.
  5. Make the tofu: Preheat an outdoor grill or grill pan to medium-high.
  6. Cut the tofu into 1-inch-wide logs. Mix the chili powder, garlic powder, onion powder, paprika, salt and pepper together in a bowl, then sprinkle the tofu on both sides with the spice mix. Brush the tofu with a generous amount of olive oil. Oil the grill grates, then place the tofu on the grill and cook until heated through, 2 to 3 minutes per side. Transfer to a plate.
  7. To build each taco, spoon some beans onto a tortilla. Top with the tofu and salsa. Drizzle with lime sour cream and serve immediately.

Ryan's Pickled Red Onions:

Yield: about 2 cups
  1. Place the onions in a jar. Whisk the vinegars together with the sugar, salt and 1 cup water in a bowl until dissolved. Add the peppercorns. Pour over the onions and refrigerate for 2 to 3 hours (see Cook's Note). Pickled onions keep about 2 weeks in the fridge.

Cook’s Note

If using smoked tofu, omit the spice blend. You can also boil the liquid mixture, then pour over the onions, if you want them to have a little less "bite."

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