Pineapple Chili Lime Tofu Tacos
Extra-firm tofu and fresh pineapple, diced small and pan-caramelized together in chili and lime until the edges go sticky and golden. Piled into warm corn tortillas with crunchy cabbage, tomato, cotija, and a side of seasoned black beans.
Equipment
- Large skillet (cast iron preferred)
- Tofu press (or paper towels + something heavy)
- Cutting board & chef’s knife
- Medium saucepan (for beans)
- Mixing bowl
Ingredients
Chili-Lime Tofu & Pineapple:
- 1 block 14 oz / 400g extra-firm tofu, pressed and diced small
- 1 cup 165g fresh pineapple, diced to match the tofu size
- 2 tbsp 30ml avocado oil
- 1 tbsp 15ml fresh lime juice, plus zest of 1 lime
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp garlic powder
- ¼ tsp salt more to taste
- Pinch cayenne optional, for heat
Seasoned Black Beans:
- 2 15 oz / 425g cans black beans, drained and rinsed
- 1 tbsp 15ml olive oil
- 1 clove garlic minced
- 1 tsp ground cumin
- 1 tbsp 15ml lime juice
- Splash of water or broth to loosen
- Salt to taste
Toppings & Assembly:
- 12 small corn tortillas about 6-inch
- 1 cup 90g shredded purple cabbage
- ¼ cup 25g thinly sliced red onion
- 1 cup 150g diced tomato
- ½ cup 8g fresh cilantro, chopped
- ½ cup 50g crumbled cotija cheese, plus more for the beans
Instructions
- Press tofu for at least 15 minutes to remove excess moisture, then dice small.
- Dice pineapple to roughly the same size as the tofu.
- In a mixing bowl, toss tofu and pineapple with avocado oil, lime juice, lime zest, chili powder, smoked paprika, cumin, garlic powder, salt, and cayenne if using.
- Heat a large skillet (cast iron works best) over medium-high heat. Add the tofu and pineapple in a single layer. Cook 8–10 minutes, stirring occasionally, until both are caramelized and sticky at the edges. Don't rush this part — the color is doing the flavor work.
- Meanwhile, make the beans: heat olive oil in a saucepan over medium heat. Add garlic and cumin, cook 30 seconds until fragrant. Add black beans, lime juice, and a splash of water or broth. Simmer 5–8 minutes, stirring occasionally, until warmed through and slightly thickened. Season with salt.
- Warm tortillas in a dry skillet or directly over a gas flame until pliable and lightly charred.
- Assemble tacos: tortilla, tofu-pineapple filling, cabbage, red onion, tomato, cilantro, and cotija.
- Serve immediately with black beans on the side, topped with extra cotija.
Notes
Swap cotija for queso fresco if you want something milder. Tempeh works in place of tofu if you want more bite. Sliced avocado, a drizzle of hot sauce, or a squeeze of extra lime at the table.
Storage: Filling and beans keep separately in the fridge for up to 3 days. Assemble tacos fresh, as the tortillas turn sad fast.