Cumin-Roasted Tofu Tacos

When my family had taco night, we always had tofu tacos. In fact, it was several years before someone introduced to me the notion of the refried bean as the go-to vegetarian taco filling. At home, we  mounded sautéed, seasoned tofu crumbles onto corn shells, filling them to the top with rough-chopped tomatoes and guacamole. (Others added lettuce, but it was never really my thing as a kid). I'd crunch through it all and watch spicy droplets of oil ooze along the valley of the taco shell to pool onto the plate. They were delicious.

This tofu diverges from that of my childhood meals, but it still provides a very apt taco filling. Its toothy bite and warm spice compliments the hearty corn, bright tomato, and silky cheese that tacos evoke. This tofu is cubed, not crumbled, and it bakes up long enough to form dense, crisp squares. Cumin and garlic are two favorite flavors, adding both mellowness and depth. Once baked, the tofu could go in a number of directions—noodles, salads, stir-fries. But I chose the taco route, adding to the tofu a trifecta of fresh tomatoes, guacamole, and a light cheese (I used queso fresco), all ensconced in a soft, warm corn tortilla. I also roasted summer squash for an additional crunchy component. And the leftover tofu, I unashamedly spooned up straight from the tupperware.

Cumin-Roasted Tofu Tacos
Ingredients:
For tofu-
2 packages tofu
1 bulb garlic
3 TBSP olive oil
1 TBSP cumin
salt and pepper.
To build tacos-
16 taco shells (soft or hard)
taco toppings: Roasted vegetables, fresh tomatoes, queso fresco, guacamole, etc.

Directions:
--Drain packages of tofu. Place tofu, uncut, in a shallow bowl, and plant a plate straight onto the tofu block to weight it down. Let compress for anywhere from 10-30 minutes. The longer the tofu drains, the more it will hold together in the oven. Once it has drained, cut the tofu into 1/4-inch cubes.
--Peel garlic and cut cloves in half.
--Preheat oven to 350 degrees F. Oil a 2-quart pan. Add the tofu, garlic, cumin, salt, and pepper, and mix right in the pan with a wooden spoon. Bake, stirring occasionally, for 40 minutes, until tofu is crispy and dry.
--Warm hard shells in a 200 degree F oven or cook soft shells on a dry, nonstick saucepan for a few minutes, flipping over so both sides are heated through. Beginning with the tofu, build your taco with chosen toppings. The tofu makes enough filling for approximately 16 tacos.