Grilled 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!

FRIED 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 8 ½-inch-thick strips. (Freezing is optional, but will give the tofu a meatier texture.)
• Meanwhile, make the crema sauce: In a medium bowl, whisk together the mayonnaise, crema, lime juice, ancho chile powder, and salt. Cover and refrigerate until ready to serve.
• In a wide, shallow dish, whisk together the rice wine vinegar, ¼ cup canola oil, lemon juice and zest, caper brine, nori, sugar, and salt. Add the tofu to the marinade and turn to coat. Cover and refrigerate for 30-60 minutes, flipping once halfway through.
• Heat the remaining 6 cups of canola oil in a wide, shallow pan over medium-high heat until the temperature reaches 375°F (190°C).
• Add ½ cup flour to a medium plate. In a medium bowl, whisk together the remaining cup of flour and the beer until a thick, but pourable, batter (similar to pancake batter) forms.
• Working in batches of 4-5 strips at a time, remove the tofu from the marinade and dredge in the flour, shaking off any excess, then dip in the beer batter. Transfer to the hot oil and fry for 5-7 minutes, until golden brown on all sides. Transfer to a paper towel-lined plate and immediately sprinkle with salt.
• Assemble the tacos: Add 1 piece of fried tofu to each tortilla, then top with 2-3 tablespoons of pico de gallo and a handful of shredded cabbage and drizzle with 1-2 tablespoons of the crema sauce. Serve immediately with lime wedges alongside.
• Enjoy!

GRILLED SMOKY TOFU TACOS WITH PEACH CUCUMBER SALSA

Steps:

• For the tofu: Sandwich each piece of tofu between 2 sheets of paper towels and place on a plate. Top with a second plate and weigh the plate down with a can or a heavy book to press any liquid out of the tofu. Set aside, changing the paper towels every 30 minutes, for 2 hours.
• For the lime sour cream: Whisk together the sour cream and lime zest and juice in a small bowl, then transfer to a squeeze bottle or container. Refrigerate until ready to serve.
• For the salsa: Combine the peaches, cucumber, cilantro, jalapeno, lime juice and onion in a large bowl and season with salt and pepper. Set aside.
• For the black beans: Saute the onion in the oil in a large skillet until translucent, 5 to 7 minutes. Add the garlic, chili powder, cumin and red pepper flakes. Cook for 2 minutes, then stir in the tomato paste. Add the beans and 1/2 cup water. Bring to a simmer, then reduce the heat to low and cook for 10 minutes. Season with salt and pepper. Use a potato masher or the back of a wooden spoon to partially mash the beans. Cover to keep warm or reheat when ready to serve.
• Make the tofu: Preheat an outdoor grill or grill pan to medium-high.
• Cut the tofu into 1-inch-wide logs. Mix the chili powder, garlic powder, onion powder, paprika, salt and pepper together in a bowl, then sprinkle the tofu on both sides with the spice mix. Brush the tofu with a generous amount of olive oil. Oil the grill grates, then place the tofu on the grill and cook until heated through, 2 to 3 minutes per side. Transfer to a plate.
• To build each taco, spoon some beans onto a tortilla. Top with the tofu and salsa. Drizzle with lime sour cream and serve immediately.
• Place the onions in a jar. Whisk the vinegars together with the sugar, salt and 1 cup water in a bowl until dissolved. Add the peppercorns. Pour over the onions and refrigerate for 2 to 3 hours (see Cook's Note). Pickled onions keep about 2 weeks in the fridge.

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

GRILLED GOCHUJANG TOFU TACOS

Steps:

• For the sauce/marinade: Combine the soy sauce, gochujang, sugar and sesame oil in a small bowl. Whisk together until the sugar has dissolved and the sauce is smooth. You can make this a few days in advance and store it tightly covered in the refrigerator.
• For the tacos: Cut the tofu in thirds horizontally. Blot dry with paper towels then transfer to a large bowl. Add the onion, zucchini, canola oil, salt and pepper. Toss to coat well.
• Heat a large grill pan or grill over high heat for about 3 minutes. Decrease to medium heat and wipe the grill pan or grill grates with a lightly oiled towel right before cooking to remove any char and debris. (This will give you great grill marks and help the food from sticking.)
• Carefully grill the tofu, onion, and zucchini until you see char marks on one side, 2 to 3 minutes for the tofu, and about 2 minutes for the vegetables. Flip and repeat until the other side is grilled.
• Move the grilled food to a cutting board. Cut the tofu into medium dice and transfer to a large bowl. Cut the onion and zucchini into small dice and add it to the bowl. Pour in about half of the gochujang sauce (reserve the rest for serving) and toss to combine.
• Spray the tortillas lightly with nonstick spray. Grill for about 30 seconds on each side and place on a platter.
• Fill each tortilla with about 1/4 to 1/2 cup of the tofu-vegetable mix. Garnish each taco with a few teaspoons of the reserved gochujang sauce, 1 teaspoon of the Cotija, and some cilantro leaves. Serve with lime wedges.

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.

TASTY GRILLED TOFU ON A STICK

Steps:

• Slice the tofu in 3 equal sections lengthwise, and then cut each slice in half to make six tofu sticks.
• Remove excess moisture from each tofu stick by wrapping in a towel or paper towel and squeezing the tofu juice out.
• Using a knife or brush, spread mustard onto each side of each stick.
• Place the sticks in a large enough container to lay them in one layer.
• Let them marinate in the fridge for as little as three hours or as long as overnight.
• After marinating tofu, remove from refrigerator.
• Place seasoned breadcrumbs on a plate, add chili pepper and mix together with a fork.
• Place each tofu stick on a skewer or use a fork to coat each side with the breadcrumb mix.
• Mist each side of each stick with olive oil.
• Cook on the grill until browned and crispy, or cook in the oven at 375 on a greased baking sheet for 10 minutes or until brown and crispy.

EASY TOFU TACOS

Steps:

• Heat oil in large skillet.
• Brown crumbled tofu in the oil for 5 minutes.
• Add 2 cups water and the package of taco seasoning mix.
• Simmer uncovered for 15 minutes on low, stirring occasionally.
• Spoon into taco shells.
• Garnish with cheese, tomatoes, lettuce, onions, or olives as desired.
• Optional, For a meatier texture, I like to first freeze the tofu then defrost it.

GRILLED TOFU

Steps:

• Arrange sliced tofu in a single layer on a paper towel-lined plate. Press top with more paper towels to remove excess water. Arrange tofu in a 9-by-13-inch baking dish, or any shallow dish that can hold the tofu in one layer.
• In a small saucepan, combine oil, garlic and ginger over medium; bring to a simmer. Cook, stirring frequently, until softened and fragrant, 2 minutes. Add soy sauce, sugar, pepper and 1/4 cup water, and cook, stirring to dissolve the sugar, about 2 minutes.
• Pour hot marinade over tofu. Gently turn tofu slices to evenly coat, then cover dish tightly with plastic wrap to seal in heat. Refrigerate for 6 hours (or up to 8 hours), flipping tofu slices halfway through.
• Heat grill to medium and grease grates well (or heat a cast-iron grill pan over medium and lightly grease). Grill tofu over direct heat until golden and caramelized, about 3 minutes per side.
• Meanwhile, transfer marinade to a small saucepan over medium and warm through, 1 to 2 minutes. Stir in scallions.
• Transfer tofu to a serving plate and spoon over the sauce. Serve warm.

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.