Tofu Tacos Recipe By Tasty Food

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 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!

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

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!

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.

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!

TOFU SCRAMBLE TACOS

Steps:

• Cut tofu into 1 inch cubes and add to a skillet coated with cooking spray. Cook tofu over medium heat until lightly browned. Flip as needed to cook evenly. Transfer to a small dish and set aside.
• Re-spray pan with cooking spray. Add green pepper and onion and saute a few minutes until onions are translucent. Add tofu, corn, tomatoes and taco seasoning. Stir to combine everything and use spatula to break up tofu into smaller pieces. Cook for a 3-5 minutes or until extra liquid from the tomatoes has cooked off.
• Fill tortillas and top as desired. Enjoy!
• *Note: Here are some tips on how to drain and press tofu as well as how to freeze and save the remainder of the block. I also like to freeze the rest of the tomatoes in small tupperware containers (about 4 ounce size) so that I have ready to use for future recipes.

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

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.

TEMPEH TACOS RECIPE BY TASTY

Steps:

• Add tempeh to food processor and pulse until a crumbly consistency is formed, making sure not to over-pulse.
• Heat olive oil in pan over medium heat. Once the oil begins to shimmer, add the onion and sauté for 3 minutes.
• Add jalapeño and sauté for 2 more minutes, or until onion is translucent.
• Add ground tempeh and sauté for 4 minutes, or until tempeh is slightly golden.
• Add soy sauce, cumin, chili powder, garlic powder and black pepper and continue to sauté for 3-5 more minutes or until desired consistency is reached.
• Serve on warm tortillas with desired taco toppings.
• Enjoy!

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!

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.