Mexican Tofu with Salad and Guacamole – Low Carb Recipe – Diet Doctor


  • Preheat oven to 400°F (200°C).

  • Cut the tofu into small cubes of about 0.5″ (1 cm). Place the tofu on a clean absorbent kitchen towel or paper towels. Thoroughly pat dry to remove any excess moisture; this step is key for crispiness.

  • Over medium-high heat, heat the olive oil in an oven-safe skillet, or use a regular frying pan and a baking tray lined with parchment paper.

  • When the oil is hot, add the tofu and salt. Fry for a couple of minutes or until the tofu is lightly golden. Add the tamari soy sauce and taco seasoning, or the flavorings of your choice. Stir the tofu, combining it well.

  • Transfer the oven-safe skillet with the tofu to the oven, or transfer the tofu to the parchment-lined baking tray. Bake for 15 minutes or until the tofu is crispy.


  • Guacamole

  • Peel the avocado and mash with a fork.

  • Add the onion, lime juice, tomato, cilantro, and garlic.

  • Season with salt and pepper, and mix until well combined.


  • Salad

  • Prepare the vegetables and add them to a bowl.

  • Drizzle with olive oil, balsamic vinegar, and season to taste.




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