Tofu & Veggie Tacos

Let’s make it.

1. 1

   Press and marinate.

   Wrap the drained tofu in a clean towel and press under a plate for about 15 minutes. Cut into ½-inch-thick slabs. Whisk the tamari, water and grated ginger together. Toss the tofu with half the marinade in one shallow dish and the broccoli and thinly sliced carrot with the other half in a bowl. Let stand for 15 minutes, turning once.

2. 2

   Roast the vegetables.

   Heat the oven to 400°F. Drain excess marinade from the vegetables and toss them with 1 tablespoon oil and the chopped garlic. Spread on a baking sheet without crowding. Roast for about 15–22 minutes, turning halfway through, until the broccoli is tender with lightly browned edges and the carrot is cooked. Begin checking at 10 minutes if the pieces are very small or thin.

3. 3

   Sear the tofu.

   While the vegetables roast, lift the tofu from its marinade and pat the surfaces gently dry. Heat the remaining tablespoon oil in a skillet over medium heat. Sear the tofu for about 3–4 minutes per side, until golden and heated through. Transfer to a board and cut into small cubes.

4. 4

   Warm and fill.

   Warm the corn tortillas on a dry skillet over medium heat until hot and flexible, about 30–60 seconds per side. Divide the tofu and roasted vegetables among six 6-inch tortillas or twelve 4-inch tortillas. Top with cilantro and chili sauce and serve warm.