Fried Tofu Tacos Recipe By Tasty Food

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.

GRILLED TOFU TACOS RECIPE BY TASTY

Steps:

• Set the pressed tofu on a baking sheet and freeze for at least 4 hours, up to overnight. Let thaw completely, then cut into ½-inch-thick slabs. (Freezing is optional, but will give the tofu a meatier texture.)
• In a wide, shallow dish, whisk together the lime juice and zest, soy sauce, chili powder, cumin, coriander, brown sugar, salt, and canola oil.
• Add the tofu to the marinade and turn to coat. Cover and refrigerate for 30-60 minutes, flipping once halfway through.
• While the tofu is marinating, make the grilled pineapple salsa. Brush a grill pan with canola oil and heat over high heat until just smoking. Working in batches, add the pineapple to the hot pan and cook undisturbed for 5-6 minutes, until distinct grill marks appear and the pineapple is beginning to soften. Flip and cook for another 2-3 minutes, until grill marks appear on the other side. Transfer the pineapple rings to a cutting board and cut into ¼-inch pieces.
• Transfer the pineapple to a medium bowl, along with the onion, jalapeño, garlic, cilantro, salt, and lime juice and stir to combine. Cover and refrigerate until ready to serve.
• Grill the tofu: Brush the same grill pan with more canola oil. Heat over medium-high heat until just beginning to smoke. Working in batches, remove the tofu from the marinade and grill for 3-4 minutes on each side, until distinct grill marks appear. Cut each tofu slab into ½-inch slices crosswise on the diagonal.
• Just before serving, grill the tortillas over medium-high heat until just warmed through and some brown spots appear, about 1 minute per side.
• Assemble the tacos: Fill each tortilla with grilled tofu and top with 2-3 tablespoons of pineapple salsa and 1-2 avocado slices. Serve with lime wedges alongside.
• Enjoy!
• RECIPE BY: Karlee Rotoly

MINI TOFU TACOS

Steps:

• Cut the tofu lengthwise into 7 even planks. Cut each plank lengthwise into thirds, then evenly dice into 1/2-inch pieces. Spread the diced tofu on a large baking sheet lined with a kitchen towel or paper towels. Cover with another towel to absorb the moisture. Set aside 5 to 10 minutes.
• Meanwhile, whisk the cornstarch, chili powder, cumin, paprika, oregano and garlic powder in a large bowl. Season the tofu with salt, then toss with the cornstarch mixture to coat. Heat 1/4 inch vegetable oil in a large nonstick skillet over medium-high heat. Add the tofu in an even layer and cook, undisturbed, until the tofu starts to brown slightly, 3 to 5 minutes. Gently stir, then continue to cook, tossing, until golden brown all over and very crispy, 5 to 7 more minutes. Transfer the tofu to a paper towel-lined plate to drain. Sprinkle with salt.
• Wrap the tortillas in a damp paper towel and microwave until softened and hot, 30 to 45 seconds.
• Assemble the tacos: Place some cabbage in the center of each tortilla; top with a slice of avocado. Add some tofu, pico de gallo, a drizzle of crema, chopped cilantro and jalapeño. Serve with lime wedges.

FRIED TACOS OR TAQUITOS

Steps:

• Brown ground beef in a skillet. Drain off the oil when beef is done.
• To the ground beef, mix in the chili powder, paprika, onion powder, sugar, garlic powder, salt, cumin and Accent seasoning.
• In a food processor add the meat, masa and water. Process until meat its a crumble / paste. (optional step - otherwise just add masa and water and mix well by hand).
• Transfer the meat to a clean bowl and let cool. Wipe the skillet clean with a paper towel.
• Warm tortillas in microwave so they won't break when you are making tacos / taquitos.
• To assemble the tacos: Spread about 2 - 3 tablespoons of the meat filling onto each tortilla and fold over. Press to seal. If you are planning on frying right away, it might be helpful to seal with toothpicks to prevent the tacos from opening while cooking.
• To assemble taquitos: Spread about 2 - 3 tablespoons of meat filling onto each tortilla and roll up. It might be helpful to seal with toothpicks.
• At this point you can fry them immediately, store them in the fridge or freeze them for long term storage.
• Frying the tacos: Preheat oil to 375 degrees. You can use either a deep fryer or a skillet.
• Fry 2 - 4 tacos / taquitos at a time depending on how many can fit into the deep fryer or skillet.
• If using a skillet, fry each side for about 2 minutes. If using a deep fryer, fry for about 2 - 3 minutes. (If frying the tacos / taquitos straight out of the freezer, add a minute or two). The goal is to get the tacos /taquitos to be a little crunchy but not too soft and they get a nice brown color.
• Drain the tacos / taquitos on paper towels before serving.
• Serve with shredded lettuce and Mexican crema.
• If you have leftovers, place them in the fridge, covered, for up to 3 days. Reheat in a 350 degree oven for about 8 minutes or until warmed through.

TOFU SCRAMBLE BREAKFAST TACOS RECIPE BY TASTY

Steps:

• In a medium-sized sauté pan, add olive oil and tofu, and sauté until lightly browned.
• Add in soy sauce, nutritional yeast, garlic powder, turmeric, black pepper, red pepper, and spinach, then sauté for 3-5 more minutes or until spinach is wilted.
• Serve immediately on tortillas and top with avocado, and hot sauce.
• Enjoy!

FRIED TOFU

Steps:

• Lightly grease a non-stick pan with oil.
• Put tamari (soy sauce) in a bowl.
• In another bowl mix yeast and spices.
• Slice tofu into 1/4-inch slices.
• Dip tofu in the tamari and then in the yeast mixture.
• Fry until golden; flip and brown the other side.
• Add a bit of oil if necessary.

THE BEST PAN-FRIED TOFU

Steps:

• Take your block of tofu and wrap it in several layers of paper towels.
• Gently press the tofu with your hands or against the counter top to release the liquid. This will take about a minute.
• Slice the tofu into pieces about 1/2 an inch thick.
• Set tofu aside.
• If you are using a non-stick pan heat it slightly on medium-high heat (about 30 seconds) before adding oil.
• If you are using a cast iron pan, please heat for about 1 minute to 1 1/2 minutes on medium-high heat. Cast iron is very thick and you want the pan to be heated evenly before adding the tofu.
• Add oil to heated pan.
• Gently spread oil over the entire surface of the pan.
• Set the tofu pieces in the pan, leaving ample room between them. They should sizzle when placed in the oil. Sprinkle the tops with salt and a little cayenne pepper.
• Now, the MOST IMPORTANT step is -- LEAVE THEM ALONE for about 6 or 7 minutes. Just gently shake them to make sure they don't stick to the pan. Do NOT turn them or agitate them in any other way. When you see a golden crust beginning to creep its way up the sides of the slices, turn them and spice the other side. Add more oil if the pan seems too dry.
• The second side will only take about 4 minutes to cook.
• When they are evenly browned take them out of the pan and place them on paper towels to drain.
• These are very simply seasoned and basic and can now be used any way you like. I like these with steamed broccoli and peanut sauce -- or in a sandwich with grilled peppers and mushrooms and aioli -- or just eaten with ketchup:-).

TOFU TACOS

Steps:

• Rinse tofu, drain in a colander for about 5 minutes, then pat dry with paper towels.
• Cut into 1-inch cubes and lightly blot with more paper towels.
• In a bowl, mix soy sauce, lime juice, chili powder, cumin, garlic powder and cayenne.
• Add tofu and mix gently to coat cubes completely.
• Let stand 5 to 10 minutes, stirring occasionally.
• Meanwhile, in another bowl, mix lettuce with vinegar.
• Stack tortillas and enclose in plastic wrap.
• Thread tofu cubes equally onto four 8-inch wooden skewers.
• Set a 12-inch nonstick frying pan over medium-high heat.
• When pan is hot, lay skewers in pan and turn as needed to brown tofu on all sides, 5-6 minutes total.
• Transfer to a serving platter.
• Mound lettuce mixture alongside.
• Heat tortillas in a microwave oven at full power until hot and steamy, 30-45 seconds.
• Wrap in a towel.
• Serve with tofu and lettuce, salsa, and sour cream.
• Eat taco style, filling as desired.

FRIED TACOS

Steps:

• Brown beef over low heat, break up into fine pieces. Drain.
• Add beans, smash & mix into beef.
• Add salt, chili powder, & 2 T of taco sauce; remove from heat.
• Wrap tortillas in towel & microwave 20-30 seconds to soften.
• Heat oil in deep fryer.
• Spread meat mixture on center of each tortilla.
• Fold tortilla over & press closed.
• Drop each taco into hot oil & fry until crispy.
• Drain cooked tacos on paper towels.
• Open shells & add 1/2 slice cheese, lettuce, and taco sauce.
• Spend next several hours on treadmill.