Tofu Tacos That Are Actually Good 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 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!

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.

TOFU TACOS

Steps:

• Remove the tofu from the package and drain excess liquid from the tofu by patting it dry with a paper towel. Set aside.
• Add all of the ingredients for the slaw into a bowl and toss. Place the slaw in the refrigerator for later.
• Heat a large skillet (that can later be placed in the oven) over medium/low and add olive oil to the pan.
• When the olive oil is fragrant, carefully crumble the tofu into bite size pieces and place it into the hot skillet.
• Let the tofu ground cook for 4-5 minutes on it's own to cook off any liquid (do not cover). Stir the tofu around periodically.
• When most of the excess liquid has been cooked off, season the tofu with the taco seasoning. Toss the tofu and taco seasoning together.
• In a separate bowl, whisk together the tomato paste, water and maple syrup.
• Pour the tomato paste mixture over the tofu and toss everything together.
• Turn the heat up to medium/high and cook the tofu in all the spices and liquid until it begins to brown (4-5 minutes).
• While the tofu is cooking, turn the oven to broil.
• Add the walnuts to the skillet and toss until it is combined with all of the tofu ground.
• Remove the skillet from the stove and place it in the oven.
• Let the tofu and walnut sit under the broiler for 2-4 minutes until it browns.
• Remove the oven.
• Assemble the tacos. Place the tortilla flat and add a spoonful of tofu ground to the tortilla and then top the tofu with the radish slaw. Repeat until all tacos are assembled.
• Top with optional toppings and enjoy.

TOFU TACOS THAT ARE ACTUALLY GOOD.

Steps:

• Drain Tofu and press as dry as possible with paper towels and weights.
• Freeze Tofu for 24 hours.
• Thaw Tofu, grate tofu into shreds.
• Place grated tofu and all ingredeints thru salsa in a wok or teflon skillet.
• Simmer 15 Minutes. Drain any excess liquid.
• Prepare your taco shells as desired, either soft or crisp. They are really good either way, but we like soft.
• Place about 3T tofu mix on the bottom of each taco shell, then garnish with lettuce, cheese and tomato. Liberally pour on taco sauce, and add salt as desired.