Terrific Tofu Tacos Recipes

TOFU TACOS - THE BEST VEGAN TACO!

Steps:

• In a large bowl, combine oil, soy sauce, and spices. Form a fairly runny paste. If required, add a little bit more oil.
• Using your hands, crumble up the super firm tofu into small pieces. Make sure no major sized bits are left remaining. It's okay if the crumbles differ in size - they will crisp up differently and provide a great variety of texture.
• Add the crumbled tofu into the bowl with the seasoning paste. Combine well, making sure that all the tofu pieces are coated evenly.
• Lay all the tofu pieces on a covered baking sheet.
• Stirring occasionally, bake at around 355°F for 25-35 min, or until all of the tofu is nice and crispy. Some pieces will be darker than others, and that's perfectly fine - just make sure not to burn them.
• Finish the tofu with a sprinkle of nutritional yeast, if desired, for an extra cheesy note and B-vitamins!
• Heat up the salsa in a saucepan until it's hot all the way through and reaches a nice, thick consistency. If desired, this is where you add your black beans for the final minute or two of cooking.
• Mix your tofu with your salsa mixture. Salt and pepper to taste.
• Fill your tortillas with the tofu mixture. Add veggies, if desired. Serve and enjoy!

TOFU TACOS

Steps:

• Combine chili powder, cumin, oregano, salt, pepper and cinnamon in a medium bowl. Add tofu and toss to coat. Set aside.
• Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add onion; cook, stirring, until starting to soften, about 3 minutes. Add garlic; cook, stirring, for 1 minute. Increase heat to medium-high and add tofu; cook, stirring occasionally, until starting to brown, about 10 minutes. Add beans; cook, stirring, until heated through, 2 to 3 minutes. Remove from heat; stir in vinegar and cilantro.
• To serve, fill each tortilla with about 1/3 cup tofu filling. Top with cabbage, pico de gallo and/or guacamole, if desired.

TOFU TACOS I

Steps:

• Over a medium heat fry the tofu, oil, garlic and onion in a large skillet for 5 minutes. Add the chili powder, paprika, cayenne, cumin, salt, lime juice and tomato sauce to the skillet and stir. Cook for 3 minutes. Stir in the cilantro. Spoon mixture in a serving bowl.
• Spoon the tofu mixture into taco shells. Top the mixture with lettuce, tomatoes, avocado, Cheddar cheese and salsa.

TOFU TACOS RECIPE BY TASTY

Steps:

• Preheat the oven to 400ºF (200ºC).
• Use your hands to crumble the tofu into a medium bowl. Add the soy sauce, tomato sauce, chili powder, garlic powder, cumin, pepper, and cayenne and stir until well-combined.
• Add a drizzle of olive oil to a large baking sheet. Transfer the tofu to the baking sheet, using a spatula to spread it out as much as possible.
• Bake for 20-25 minutes, stirring halfway through, until golden brown and slightly crispy.
• Fill the tortillas with the tofu, lettuce, tomato, shredded cheese, and guacamole.
• Enjoy!

30 BEST TACOS RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious taco in 30 minutes or less!

TOFU TACOS

Steps:

• Lay the tofu slices flat on a stack of paper towels; top with more paper towels, then put a heavy skillet on top to press out the excess water, about 10 minutes.
• Meanwhile, toss the coleslaw, radishes, cilantro, scallions, 1 tablespoon olive oil, the lime zest and half of the lime juice in a large bowl. Mix the yogurt with the remaining lime juice in a small bowl and season with salt and pepper.
• Brush the tofu on all sides with the remaining 1/2 tablespoon oil and sprinkle with the taco seasoning. Heat a nonstick skillet over medium-high heat, then add the tofu and cook until it begins to crisp, about 5 minutes; flip and cook 2 more minutes. Cut into strips.
• Toast the tortillas in a dry skillet, 1 minute per side, or wrap in a damp towel and microwave, 1 minute. Fill with the tofu, cheese and slaw, then drizzle with the yogurt sauce and salsa. Serve with the lime wedges.

TERRIFIC TOFU TACOS

Steps:

• If you freeze the tofu first, then cook with at after thawed, it will have a meatier texture. After thawed, cut the tofu into a couple of pieces, similar in size. Place on paper towels, then top with paper towels, then put a heavy weight on top (a couple of phone books work well--put some plastic wrap between the tofu and the books or you'll have soggy books). Let sit for at least 30 minutes. The purpose of this step is to squish as much water out of it as possible, making it even more convicing as "meat". After you are satisfied that you've gotten as much of the water out as you can, slice the tofu into 1/4" cubes. Toss in a bowl with olive oil and the taco seasoning. Fry over medium heat until crispy.
• While that's cooking, toss the cabbage (or lettuce if you have to), onion and cilantro in a bag or bowl or some other reservoir. Then heat the refried beans. And last but not least, in a separate skillet, fry the tortillas one by one, using a couple of tablespoons of the corn oil(or whichever type you prefer)each.
• I layer the ingredients on the tortillas just like you would a taco. These are very filling and even big burly guys will find it hard to eat many more than 3!