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Preheat oven to 450°F.
Cut tofu in half along the long side. Sandwich tofu between clean towels or paper towels and place on a baking sheet pan. Place a cutting board with something heavy on top and set aside to press out excess water.
Meanwhile, wash and dry the fresh produce.
Place oil and spices in a medium bowl; stir to combine the spice paste.
Medium dice tofu, add to the bowl with the spice paste, and gently toss to coat. Transfer tofu to a baking sheet and spread out in a single layer. (Reserve bowl for later use.)
Place baking sheet in the oven (it doesn't have to be fully heated) and bake, tossing halfway through, until tofu is golden brown, about 20 minutes. Remove from oven.
Meanwhile, place vinegar, oil, salt, and pepper in the reserved bowl; whisk to combine the dressing.
Peel, halve, and thinly slice shallot; add to the bowl with the dressing.
Small dice tomato. Peel, trim, and small dice cucumber. Add both to the bowl and stir to combine the salad; set aside.
Pick mint leaves off the stems; discard stems and mince the leaves. Place in a small bowl.
Peel and mince garlic. Add to the bowl with the mint, along with yogurt, salt, and pepper; stir to combine the yogurt sauce.
Warm tortillas in a skillet, oven, or microwave (optional).
To serve, fill tortillas with tofu, cucumber-tomato salad, and mint yogurt. Divide between plates and enjoy!
Preheat oven to 450°F.
Cut tofu in half along the long side. Sandwich tofu between clean towels or paper towels and place on a baking sheet pan. Place a cutting board with something heavy on top and set aside to press out excess water.
Meanwhile, wash and dry the fresh produce.
Place oil and spices in a medium bowl; stir to combine the spice paste.
Medium dice tofu, add to the bowl with the spice paste, and gently toss to coat. Transfer tofu to a baking sheet and spread out in a single layer. (Reserve bowl for later use.)
Place baking sheet in the oven (it doesn't have to be fully heated) and bake, tossing halfway through, until tofu is golden brown, about 20 minutes. Remove from oven.
Meanwhile, place vinegar, oil, salt, and pepper in the reserved bowl; whisk to combine the dressing.
Peel, halve, and thinly slice shallot; add to the bowl with the dressing.
Small dice tomato. Peel, trim, and small dice cucumber. Add both to the bowl and stir to combine the salad; set aside.
Pick mint leaves off the stems; discard stems and mince the leaves. Place in a small bowl.
Peel and mince garlic. Add to the bowl with the mint, along with yogurt, salt, and pepper; stir to combine the yogurt sauce.
Warm tortillas in a skillet, oven, or microwave (optional).
To serve, fill tortillas with tofu, cucumber-tomato salad, and mint yogurt. Divide between plates and enjoy!