Vegan Tofu Tacos Food

VEGAN TOFU TACOS

Steps:

• Heat coconut oil in a skillet over medium heat; cook and stir bell peppers and onions until cooked through, about 5 minutes. Add tomatoes and cook for 3 minutes more.
• Stir tofu into bell peppers mixture; cook and stir until tofu is cooked through, about 4 minutes. Mix white beans into tofu mixture; cook and stir until heated through, 3 to 4 minutes. Add juice of 1 lime, adobo seasoning, chili powder, turmeric, and paprika; cook and stir for 3 minutes more.
• Arrange Swiss chard on serving plates and fill each with tofu mixture; top each with nutritional yeast and remaining lime juice.

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!

EASY VEGAN TACOS

Steps:

• Heat oven to 220C/200C fan/gas 7. Pile the corn, red onion and pepper into a large shallow roasting tin and toss with the cumin seeds and oil. Add the kiwi and tomato on one side of the tin and roast for 20 mins.
• Meanwhile, mix 60ml water into the flour with the blade of a knife to make a dough. Knead briefly until smooth, then cut equally into four and roll out each piece on a lightly floured surface into a 16cm round tortilla. Cover with a tea towel to stop them drying out.
• Remove the cooked tomato and kiwi from the tin and return the veg to the oven for 10 mins. Remove the skin from the kiwi and scoop the flesh into a bowl with the tomato, garlic, half the coriander, bouillon and paprika. Use a hand blender to blitz to a smooth salsa.
• Heat a large non-stick frying pan, without oil, and cook the tortillas one at a time for a minute on one side and about 10 seconds on the other, until you see them puff up a little. Spread a tortilla with some salsa, top with cabbage and roasted veg, then scatter with the remaining coriander. Add a spoonful more salsa and eat with your hands.

TOFU TACOS

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!

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.