Crispy Blackened Tofu Tacos Recipes

TOFU TACOS RECIPE BY TASTY

Tofu Tacos Recipe by Tasty image

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

Ingredients

14 oz extra firm tofu, 1 block, drained
3 tablespoons low sodium soy sauce
¼ cup tomato sauce
2 teaspoons chili powder
2 teaspoons garlic powder
1 teaspoon cumin
½ teaspoon black pepper
1 pinch cayenne
olive oil, for drizzling
4 small corn tortillas
lettuce, shredded
tomato, diced
vegan shredded cheese, or regular
guacamole

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

CRISPY BLACKENED TOFU TACOS

Crispy Blackened Tofu Tacos image

Make and share this Crispy Blackened Tofu Tacos recipe from Food.com.

Provided by Spencer 2

Categories Low Cholesterol

Time 1h5m

Yield 8 Tacos, 4 serving(s)

Number Of Ingredients 17

Ingredients

1 (14 ounce) package extra firm tofu
2 tablespoons smoked paprika
1 tablespoon dried thyme
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon cayenne
1 teaspoon black pepper
2 tablespoons cornstarch
2 tablespoons olive oil
10 small tortillas
2 cups Coleslaw
1/4 cup apple cider vinegar
salt
3 avocados
1 cup cilantro leaf
2 garlic cloves
3 limes, juice of

Steps:

Drain tofu and cut cube in half lengthwise. Then press both halves by placing between 2 weighted cookie sheets lined with paper towels. Allow to sit for at least 30 minutes so that excess moisture is drawn out. Replace paper towels with dry ones as they become soaked.
Next preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Dice tofu into 1" cubes and transfer them to the baking sheet. Bake for 10 minutes each side until it is light golden brown. Set tofu aside to cool.
Combine cole slaw with vinegar and a sprinkle of salt. Set aside to marinate for 20-30 minutes.
Mix together the spices (paprika to cornstarch) in a medium bowl. Mix cooled tofu pieces with spices until evenly coated.
Warm olive oil in large skillet over medium heat. Saute the tofu about 5 minutes per side.
Make avocado crema by placing pitted avocados, lime juice, cilantro leaves and garlic cloves in food processor or blender and mixing until smooth.
Warm tortillas in microwave. Place tofu in each tortilla first, top with cole slaw and avocado crema.

Nutrition Facts : Calories 825, Fat 44.2, SaturatedFat 7.5, Cholesterol 4.8, Sodium 776.1, Carbohydrate 92.1, Fiber 17.7, Sugar 4.9, Protein 22.7

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