GRILLED SMOKY TOFU TACOS WITH PEACH CUCUMBER SALSA

Grilled Smoky Tofu Tacos with Peach Cucumber Salsa image

Provided by Katie Lee Biegel

Time 5h25m

Yield 4 to 6 servings

Number Of Ingredients 34

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Ingredients

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
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
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
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

Steps:

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.
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.
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.
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.
Make the tofu: Preheat an outdoor grill or grill pan to medium-high.
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.
To build each taco, spoon some beans onto a tortilla. Top with the tofu and salsa. Drizzle with lime sour cream and serve immediately.
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.