Crispy Tofu Tacos Recipes
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
TACOS - CRISPY TOFU WITH SRIRACHA LIME SAUCE
Make and share this Tacos - Crispy Tofu With Sriracha Lime Sauce recipe from Food.com.
Provided by soveria
Categories Mexican
Time 25m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Get ready with 3 Mixing Bowls 1 Large Non-Stick Pan.
- Zest the lime, cut it in half, and juice each half. Crumble queso fresco. Mince cilantro (no need to stem).
- Combine red cabbage, lime juice, ¼ teaspoons salt, and ¼ teaspoons pepper in a mixing bowl. Toss and set aside at least 10 minutes, stirring every few minutes.
- Prepare the Tofu: Line a plate with paper towels. Cut tofu into ½" cubes. Place tofu on towel-lined plate and press firmly, but gently with paper towels to remove excess liquid. Put cornstarch in another mixing bowl. Gently toss tofu in cornstarch to coat thoroughly.
- Make the Sriracha-Mayonnaise: In another mixing bowl, combine mayonnaise, Sriracha, and ¼ teaspoons lime zest.
- Fry the Tofu: Place a large non-stick pan over medium-high heat. Add 3 Tbsp. olive oil and tofu to hot pan. Wipe mixing bowl clean and reserve. Stir occasionally until tofu is golden brown and crispy, 6-9 minutes. Transfer to reserved mixing bowl and toss with taco seasoning. Wipe pan clean and reserve.
- Re-heat pan used to fry tofu to a medium-high heat. Place tortillas in hot pan and toast, 30 seconds per side.
- Make your tacos, starting with the tufu, then cabbage mix and sriracha mix. Top with cilantro and cheese, and Bon appétit!
Nutrition Facts : Calories 473.3, Fat 14.2, SaturatedFat 3.2, Sodium 1067.7, Carbohydrate 67.8, Fiber 6.7, Sugar 5.3, Protein 22.4
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- Fold paper towels around tofu and place weight on top to press down for at least 15 minutes. (This gets some of the extra water out of the tofu which allows for a crispier tofu)
- In medium bowl, combine cornmeal, cumin, chili powder, paprika, salt, garlic powder and black pepper.
- While waiting for the tofu to drain, place the cilantro, scallions, yogurt, water and salt in a food processor or blender and blend until smooth. Set aside.
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