TOFU TACOS - THE BEST VEGAN TACO!
Provided by Claudia Gomez
Time 50m
Yield 4
Number Of Ingredients 12
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!
Nutrition Facts : ServingSize 4
VEGAN TOFU TACOS
These tacos are a healthy vegan version of the classic Mexican taco. Serve with avocado on the side, if you wish!
Provided by Balanced Babe
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 195.9 calories, Carbohydrate 28.6 g, Fat 4.4 g, Fiber 8.2 g, Protein 14.6 g, SaturatedFat 1.2 g, Sodium 125.5 mg, Sugar 3.9 g
EASY VEGAN TACOS
Make these tasty vegan tacos with a smoky-sweet salsa and pack in all of your 5-a-day in one meal. Kiwi brings a moreish, fruity dimension to the salsa
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 40m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 351 calories, Fat 6 grams fat, SaturatedFat 1.8 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 20 grams sugar, Fiber 15 grams fiber, Protein 12 grams protein, Sodium 0.2 milligram of sodium
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
MEXICAN-INSPIRED TOFU TACOS WITH CHILI-LIME SLAW RECIPE
Mexican inspired flavors come together in these mouthwatering tacos. Take the heat up or down by varying the amount of adobo sauce to taste. Delicious served with pepita cream, Spanish rice and guacamole. Make ahead for freezer friendly meal prep. This recipe is vegetarian and vegan, optionally gluten free. *Time above does not include hands off time needed to press the tofu (20-30 minutes). The Chili-Lime Pepita Crema has been moved to its very own URL.
Provided by Traci York | Vanilla And Bean
Time 1h10m
Number Of Ingredients 19
Steps:
- Preheat the oven to 350F (180C). Slice the tofu into about 1/2" - 1" (1.3 - 2.5 cm) cubes and place on a parchment or silpat lined sheet pan. Bake for 20 minutes or until slightly golden and dryer to the touch. Baking dries the tofu out.
- In a large saute pan, add the coconut oil and heat until shimmering. Add the onion and bell pepper. Saute for about five minutes on medium heat or until soft, a little charring is good! Add the cumin, chili powder, paprika, masa flour, and sea salt all at once, then add the adobo sauce. Stir for about 2 minutes until fragrant and the seasonings are incorporated around the veggies. Stir in the tomatoes, vegetable broth and tofu, then turn the heat to low and place a lid on the pan. Simmer for 10 minutes. Place mixture in a food processor and pulse 8-9 times, making sure the tofu is still somewhat chunky, but ground down. Place back in the pan, give it a little squeeze of lime and taste for salt adjustment. Put a lid on it to keep it warm (off the heat).
- In a medium bowl, mix the red and green cabbage, jalapeño, cilantro, lime juice and sea salt. Set in the refrigerator until ready to top tacos.
- I like to warm my tortillas on a low open flame on the stove top turning with tongs a few times to lightly char the tortillas. To hold them warm, place the tortillas in foil and into a warmed oven on low heat.
- On the warm tortilla, spoon a good smear of pepita crema, guacamole or sour cream down the center of the tortilla. Spoon the tofu evenly over the top, then add the slaw and any other condiments you prefer.
- Store the leftover tofu taco filling in the fridge in a lidded container for up to three days or the freezer for up to a month. Thaw in the refrigerator overnight, then gently rewarm on the stovetop.
Nutrition Facts : ServingSize 1 Taco, Calories 174 kcal, Carbohydrate 25 g, Protein 6 g, Fat 6 g, SaturatedFat 2 g, Sodium 854 mg, Fiber 3 g, Sugar 4 g
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- While the tofu is in the oven, prepare the other components of the dish. If you are making the Vegan Chipotle Mayo follow the instructions linked above. (This will take 12 to 15 minutes.)
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- Warm up the corn tortillas using your method of choice (see additional notes in blog post). I place a skillet over medium high heat and place each tortilla in the skillet, flipping when it starts to brown. The first one might take a little longer, but once your skillet is hot enough, it should only take 15 to 30 seconds per side.
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5/5 (43)Total Time 45 minsCategory Gluten-Free, Savory, SideCalories 342 per serving
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- Add the garlic powder, onion powder, cumin, smoked paprika, oregano, cayenne pepper, nutritional yeast, olive oil, soy sauce, maple syrup and tomato paste to a jug and whisk into a thick sauce.
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- Prepare the marinade by mixing the lime juice and hot sauce; leave the cilantro on the side for now.
- Place tofu in a container and pour half the marinade over the top; add half the cilantro; cover and place in the refrigerator for at least a few hours (I leave mine overnight).
CRISPY VEGAN TOFU TACOS WITH SPICY CILANTRO SAUCE ...
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5/5 (1)Calories 219 per servingCategory Entree, Main Course
- Set aside 8oz of the tofu. This will probably be half of one of your 16oz blocks. Wrap the remaining 24oz in a paper towel and set on a plate. Put something heavy like a cast iron skillet on top to press the tofu. Let sit for 30 minutes. When pressed, pat dry and cut the tofu into 1/2" cubes.
- In a medium mixing bowl, combine the chile powder, paprika, ancho, oregano, and 2 Tbsp of the olive oil. Add the tofu and toss to evenly coat. Let sit 10 minutes.
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- Heat the remaining 2 Tbsp olive oil in a skillet over medium high heat. Add the tofu and saute for about 15 minutes, stirring every couple of minutes. You want to get some nice crispness on the tofu, but want to keep stirring to cook it evenly. When the tofu is nice and crispy, remove from heat and stir in 3/4 tsp sea salt, or salt to taste.
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- In a large, shallow bowl, whisk together the panko breadcrumbs, chili powder, salt, paprika, cumin, garlic powder, and cayenne (if using). Then, stir in the oil until incorporated.
- From left to right, line up the tofu cubes, milk batter, breadcrumb mixture, and baking tray. Place a handful of the tofu cubes into the batter, toss to coat, use a slotted spoon to shake off excess batter, and transfer to the breadcrumb mixture. Toss to coat and transfer to the prepared baking tray. Repeat with the remaining tofu.
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