Carols Vegan Tacos With Tofu Guacamole Recipes

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.

CAROL'S VEGAN TACOS WITH TOFU GUACAMOLE

Steps:

• Fry onions in oil until soft.
• Add tofu and cook until golden brown.
• Add garlic and spices (to taste) and saute over low heat for 1 minute.
• Fill taco shell first with heated refried beans, tofu mixture, veggies and top with tofu guacamole.
• Tofu Guacamole Directions: Mash all the ingredients, except parsley, with a fork.
• After mashing, beat well with fork (vigorously!) or whisk, until smooth and uniform.
• Arrange nicely in a serving bowl.
• Top with parsley.
• Cover tightly and chill.

TOFU TACOS

Steps:

• Preheat the oven to 350 degrees F and line a baking sheet with parchment paper or a silicone mat.
• In a large bowl, mix together the olive oil, soy sauce, tomato paste, maple syrup, onion powder, garlic powder, smoked paprika and chili powder. Now crumble the tofu into the bowl with your hands, and mix together using a large spoon until well combined with the paste.
• Spread the tofu mixture evenly in the parchment lined pan. Place in the oven and bake for 15 minutes, then give it a little stir and bake for 15-20 more minutes, until the tofu is golden, crispy in places and chewy.
• Remove from the oven and serve immediately in corn/flour tortillas with desired toppings.

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.