TOFU TACOS
These quick vegan tacos, filled with a spicy tofu filling, make a perfect weeknight dinner. To keep them vegan, top them with shredded cabbage, fresh pico de gallo and guacamole. For vegetarians, add crumbled queso fresco.
Provided by Carolyn Casner
Categories Healthy Taco Recipes
Time 30m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 393.7 calories, Carbohydrate 41.5 g, Fat 17.9 g, Fiber 10.1 g, Protein 18.8 g, SaturatedFat 2.4 g, Sodium 388.8 mg, Sugar 1.9 g
TOFU TACOS RECIPE BY TASTY
Here's what you need: extra firm tofu, low sodium soy sauce, tomato sauce, chili powder, garlic powder, cumin, black pepper, cayenne, olive oil, small corn tortillas, lettuce, tomato, vegan shredded cheese, guacamole
Provided by Rachel Gaewski
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 14
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!
Nutrition Facts : Calories 429 calories, Carbohydrate 31 grams, Fat 26 grams, Fiber 7 grams, Protein 25 grams, Sugar 3 grams
TOFU TACOS
If you like tacos, then you should try these crispy tofu tacos! They're incredibly delicious, perfectly spiced, and super comforting. I love to serve the crispy baked tofu cubes with avocado, corn, and an easy vegan yogurt sauce.
Provided by Sina
Categories Main Dish
Number Of Ingredients 18
Steps:
- Drain the tofu and pat it dry with a paper towel. Cut it into sticks or cubes. In a large bowl, combine the all-purpose flour, the plant-based milk, the water, the paprika powder, the salt, and the black pepper.
- Stir until well combined.
- Dip the tofu sticks or cubes into the batter, so they're completely coated. Then roll them in the panko breadcrumbs.
- Line a baking sheet with parchment paper and lay the tofu cubes or sticks on the baking sheet. Don't put them on top of each other. Bake for 25 minutes at 350 °F.
- Combine Frank's Red Hot Buffalo Wings sauce with a tablespoon of olive oil and pour it over the baked tofu. Evenly coat it from all sides by carefully stirring them a few times.
- Put the coated tofu back on a baking sheet lined with parchment paper. Bake again for 20 minutes at 350 °F.
- Roughly chop the lettuce and the red cabbage. Slice the avocado. Make the yogurt sauce: in a small bowl combine the plant-based yogurt, the minced garlic, salt, and pepper. Stir well.
- Once the baking time is over, reheat the store-bought tortillas in a skillet (30 seconds per side) or in the microwave (30 seconds on high). Arrange everything in the tortillas and drizzle the yogurt sauce on top. Sprinkle with freshly chopped cilantro and lime juice. Serve immediately!
Nutrition Facts : Calories 272 kcal, Carbohydrate 35 g, Protein 14 g, Fat 9 g, SaturatedFat 1 g, Sodium 1360 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
TOFU TACOS
I love tofu and this is a recipe that I adapted from Sunset Magazine. The original recipe calls for cabbage, I use lettuce instead. Use cabbage if you desire.
Provided by Hey Jude
Categories One Dish Meal
Time 21m
Yield 3-4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 270.1, Fat 7.4, SaturatedFat 1.4, Sodium 1267.6, Carbohydrate 40.4, Fiber 8.1, Sugar 4.9, Protein 16.6
MINI TOFU TACOS
These bite-sized vegetarian treats evoke the flavors of a crispy fried fish taco. Delicious, crispy spiced tofu is stuffed into mini corn tortillas with fresh and flavorful toppings like pico de gallo, crunchy cabbage, avocado, fresh jalapeño and crema for a healthful snack that's loaded with flavor.
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 18 mini tofu tacos
Number Of Ingredients 11
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.
SMOKY TOFU TORTILLAS
Smoked tofu adds protein to these vegetarian fajitas - pop on the table with corn or wheat wraps and watch them disappear
Provided by Jane Hornby
Categories Dinner, Lunch, Main course, Supper
Time 25m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 567 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 20 grams sugar, Fiber 15 grams fiber, Protein 19 grams protein, Sodium 1.3 milligram of sodium
EASY TOFU TACOS
Quick, easy, and delicious. I am always looking for new ways to prepare tofu for my vegetarian daughter. I got the idea to try tofu with taco seasoning. Keep a couple of blocks of tofu in your freezer. The tofu will get a meatier texture from freezing it, if you have time. You can defrost it in the microwave, if you don't have time to let it defrost. Here's a picture: http://s155.photobucket.com/albums/s294/mac_girl2062/?action=view¤t=1028081928.jpg
Provided by SandyJasmine
Categories One Dish Meal
Time 25m
Yield 12 tacos, 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 325.8, Fat 22.6, SaturatedFat 7.3, Cholesterol 20.5, Sodium 389.3, Carbohydrate 22.1, Fiber 3, Sugar 2.1, Protein 11.6
TOFU TACOS I
A great taco without the meat.
Provided by KRYM
Categories Main Dish Recipes Taco Recipes Vegetarian Taco Recipes
Yield 8
Number Of Ingredients 18
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.
Nutrition Facts : Calories 277.6 calories, Carbohydrate 20.2 g, Cholesterol 14.8 mg, Fat 18.3 g, Fiber 4.6 g, Protein 11 g, SaturatedFat 5.3 g, Sodium 381.9 mg, Sugar 3.5 g
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