Tofu Tacos That Are Actually Good Food

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:

• 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.

SMOKY TOFU TORTILLAS

Steps:

• Heat the oil in a large frying pan and add the onions and peppers. Season and cook on a high heat for 8 mins or until just tender and starting to char. Add the coriander stems, fry for 1 min, stirring, then add the spices and cook for 2 mins more, stirring, until fragrant.
• Tip in the tofu, beans, tomatoes and sugar, and cook for 5 mins until the sauce is quite dry and the tofu is heated through. Warm the tortillas following pack instructions.
• Taste the sauce for seasoning and add the coriander leaves and a squeeze of lime. Drizzle over a little extra virgin olive oil and serve with the tortillas, lime halves, avocado and yogurt or soured cream on the side.

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.