Easy Tofu Tacos Recipes

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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

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

TOFU TACOS I



Tofu Tacos I image

A great taco without the meat.

Provided by KRYM

Categories     Main Dish Recipes     Taco Recipes     Vegetarian Taco Recipes

Yield 8

Number Of Ingredients 18

1 (16 ounce) package garden herb tofu, crumbled
2 tablespoons vegetable oil
1 clove garlic, minced
½ cup chopped onion
2 teaspoons chili powder
¼ teaspoon paprika
¼ teaspoon cayenne pepper
¼ teaspoon ground cumin
¼ teaspoon salt
½ lime, juiced
½ cup tomato sauce
¼ cup chopped fresh cilantro
10 medium taco shells, heated
2 cups shredded lettuce
2 tomatoes, chopped
1 avocado - peeled, pitted and diced
1 cup shredded Cheddar cheese
¼ cup salsa

Steps:

  • Over a medium heat fry the tofu, oil, garlic and onion in a large skillet for 5 minutes. Add the chili powder, paprika, cayenne, cumin, salt, lime juice and tomato sauce to the skillet and stir. Cook for 3 minutes. Stir in the cilantro. Spoon mixture in a serving bowl.
  • Spoon the tofu mixture into taco shells. Top the mixture with lettuce, tomatoes, avocado, Cheddar cheese and salsa.

Nutrition Facts : Calories 277.6 calories, Carbohydrate 20.2 g, Cholesterol 14.8 mg, Fat 18.3 g, Fiber 4.6 g, Protein 11 g, SaturatedFat 5.3 g, Sodium 381.9 mg, Sugar 3.5 g

EASY TOFU TACOS



Easy Tofu Tacos image

Quick, easy, and delicious. I am always looking for new ways to prepare tofu for my vegetarian daughter. I got the idea to try tofu with taco seasoning. Keep a couple of blocks of tofu in your freezer. The tofu will get a meatier texture from freezing it, if you have time. You can defrost it in the microwave, if you don't have time to let it defrost. Here's a picture: http://s155.photobucket.com/albums/s294/mac_girl2062/?action=view¤t=1028081928.jpg

Provided by SandyJasmine

Categories     One Dish Meal

Time 25m

Yield 12 tacos, 6 serving(s)

Number Of Ingredients 11

1 (16 ounce) package tofu, water squeezed out, and crumbled
1 (1 1/4 ounce) package taco seasoning mix
2 tablespoons oil
2 cups water
1 (5 ounce) package taco shells
1 cup grated cheese
1 cup chopped tomato
2 cups shredded lettuce
1/2 cup diced onion
1/2 cup sour cream
1/2 cup sliced ripe olives

Steps:

  • Heat oil in large skillet.
  • Brown crumbled tofu in the oil for 5 minutes.
  • Add 2 cups water and the package of taco seasoning mix.
  • Simmer uncovered for 15 minutes on low, stirring occasionally.
  • Spoon into taco shells.
  • Garnish with cheese, tomatoes, lettuce, onions, or olives as desired.
  • Optional, For a meatier texture, I like to first freeze the tofu then defrost it.

Nutrition Facts : Calories 325.8, Fat 22.6, SaturatedFat 7.3, Cholesterol 20.5, Sodium 389.3, Carbohydrate 22.1, Fiber 3, Sugar 2.1, Protein 11.6

TOFU TACOS



Tofu Tacos image

Firm tofu, pressed to remove excess water and seared until crisp, makes a satisfying taco filling when topped with all the fixings. Your Taco Tuesday (or Meatless Monday) will never be the same!

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 13

12 ounces firm tofu, drained and cut into 8 slices
4 cups shredded coleslaw mix
1 small bunch radishes, thinly sliced
1/2 cup chopped cilantro
1 bunch scallions, sliced
1 1/2 tablespoons extra-virgin olive oil
2 limes, 1 zested and juiced, 1 cut into wedges
1/4 cup nonfat plain Greek yogurt
Kosher salt and freshly ground black pepper
1 tablespoon taco seasoning
Eight 8-inch whole wheat tortillas
1/4 cup shredded part-skim mozzarella or pepper jack cheese
1/4 cup jarred salsa verde

Steps:

  • Lay the tofu slices flat on a stack of paper towels; top with more paper towels, then put a heavy skillet on top to press out the excess water, about 10 minutes.
  • Meanwhile, toss the coleslaw, radishes, cilantro, scallions, 1 tablespoon olive oil, the lime zest and half of the lime juice in a large bowl. Mix the yogurt with the remaining lime juice in a small bowl and season with salt and pepper.
  • Brush the tofu on all sides with the remaining 1/2 tablespoon oil and sprinkle with the taco seasoning. Heat a nonstick skillet over medium-high heat, then add the tofu and cook until it begins to crisp, about 5 minutes; flip and cook 2 more minutes. Cut into strips.
  • Toast the tortillas in a dry skillet, 1 minute per side, or wrap in a damp towel and microwave, 1 minute. Fill with the tofu, cheese and slaw, then drizzle with the yogurt sauce and salsa. Serve with the lime wedges.

MINI TOFU TACOS



Mini Tofu Tacos image

These bite-sized vegetarian treats evoke the flavors of a crispy fried fish taco. Delicious, crispy spiced tofu is stuffed into mini corn tortillas with fresh and flavorful toppings like pico de gallo, crunchy cabbage, avocado, fresh jalapeño and crema for a healthful snack that's loaded with flavor.

Provided by Food Network Kitchen

Categories     appetizer

Time 30m

Yield 18 mini tofu tacos

Number Of Ingredients 11

1 14-ounce package extra-firm tofu, drained
3 tablespoons cornstarch
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
Kosher salt
Vegetable oil, for frying
18 4 1/2-inch corn tortillas
Shredded cabbage, sliced avocado, pico de gallo, crema, chopped cilantro, sliced jalapeño and/or lime wedges, for serving

Steps:

  • Cut the tofu lengthwise into 7 even planks. Cut each plank lengthwise into thirds, then evenly dice into 1/2-inch pieces. Spread the diced tofu on a large baking sheet lined with a kitchen towel or paper towels. Cover with another towel to absorb the moisture. Set aside 5 to 10 minutes.
  • Meanwhile, whisk the cornstarch, chili powder, cumin, paprika, oregano and garlic powder in a large bowl. Season the tofu with salt, then toss with the cornstarch mixture to coat. Heat 1/4 inch vegetable oil in a large nonstick skillet over medium-high heat. Add the tofu in an even layer and cook, undisturbed, until the tofu starts to brown slightly, 3 to 5 minutes. Gently stir, then continue to cook, tossing, until golden brown all over and very crispy, 5 to 7 more minutes. Transfer the tofu to a paper towel-lined plate to drain. Sprinkle with salt.
  • Wrap the tortillas in a damp paper towel and microwave until softened and hot, 30 to 45 seconds.
  • Assemble the tacos: Place some cabbage in the center of each tortilla; top with a slice of avocado. Add some tofu, pico de gallo, a drizzle of crema, chopped cilantro and jalapeño. Serve with lime wedges.

TOFU TACOS



Tofu Tacos image

I love tofu and this is a recipe that I adapted from Sunset Magazine. The original recipe calls for cabbage, I use lettuce instead. Use cabbage if you desire.

Provided by Hey Jude

Categories     One Dish Meal

Time 21m

Yield 3-4 serving(s)

Number Of Ingredients 12

1 (12 ounce) box extra firm tofu
2 tablespoons soy sauce
1 tablespoon lime juice
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1/4 teaspoon cayenne
3 cups finely shredded lettuce or 3 cups cabbage
2 tablespoons seasoned rice vinegar
8 soft corn tortillas (6-inch)
1 cup salsa, of your choice
1/2 cup reduced-fat sour cream (optional)

Steps:

  • Rinse tofu, drain in a colander for about 5 minutes, then pat dry with paper towels.
  • Cut into 1-inch cubes and lightly blot with more paper towels.
  • In a bowl, mix soy sauce, lime juice, chili powder, cumin, garlic powder and cayenne.
  • Add tofu and mix gently to coat cubes completely.
  • Let stand 5 to 10 minutes, stirring occasionally.
  • Meanwhile, in another bowl, mix lettuce with vinegar.
  • Stack tortillas and enclose in plastic wrap.
  • Thread tofu cubes equally onto four 8-inch wooden skewers.
  • Set a 12-inch nonstick frying pan over medium-high heat.
  • When pan is hot, lay skewers in pan and turn as needed to brown tofu on all sides, 5-6 minutes total.
  • Transfer to a serving platter.
  • Mound lettuce mixture alongside.
  • Heat tortillas in a microwave oven at full power until hot and steamy, 30-45 seconds.
  • Wrap in a towel.
  • Serve with tofu and lettuce, salsa, and sour cream.
  • Eat taco style, filling as desired.

Nutrition Facts : Calories 270.1, Fat 7.4, SaturatedFat 1.4, Sodium 1267.6, Carbohydrate 40.4, Fiber 8.1, Sugar 4.9, Protein 16.6

FRIED TOFU TACOS RECIPE BY TASTY



Fried Tofu Tacos Recipe by Tasty image

Topped with pico de gallo, shredded red cabbage, and homemade crema sauce, these fried tofu tacos are loaded with fresh flavor and texture. The beer-battered and fried tofu cutlets could fool any seafood lover or fish-stick fan. We recommend freezing the pressed tofu before marinating to mimic that flaky fish-like consistency.

Provided by Betsy Carter

Categories     Dinner

Time 1h30m

Yield 8 tacos

Number Of Ingredients 20

1 package extra firm tofu, drained and pressed
⅓ cup mayonnaise
⅓ cup mexican crema
1 tablespoon lime juice
½ teaspoon ancho chile powder
½ teaspoon kosher salt
⅓ cup rice wine vinegar
6 ¼ cups canola oil, divided
1 lemon, juiced
1 lemon, zest
¼ cup caper brine
1 nori sheet, roughly chopped
2 teaspoons sugar
½ teaspoon kosher salt, plus more to taste
1 ½ cups all purpose flour, divided
1 ¼ cups dark Mexican lager beer
8 flour tortillas
pico de gallo
red cabbage, finely shredded
lime, wedges

Steps:

  • Set the pressed tofu on a baking sheet and freeze for at least 4 hours, up to overnight. Let thaw completely, then cut into 8 ½-inch-thick strips. (Freezing is optional, but will give the tofu a meatier texture.)
  • Meanwhile, make the crema sauce: In a medium bowl, whisk together the mayonnaise, crema, lime juice, ancho chile powder, and salt. Cover and refrigerate until ready to serve.
  • In a wide, shallow dish, whisk together the rice wine vinegar, ¼ cup canola oil, lemon juice and zest, caper brine, nori, sugar, and salt. Add the tofu to the marinade and turn to coat. Cover and refrigerate for 30-60 minutes, flipping once halfway through.
  • Heat the remaining 6 cups of canola oil in a wide, shallow pan over medium-high heat until the temperature reaches 375°F (190°C).
  • Add ½ cup flour to a medium plate. In a medium bowl, whisk together the remaining cup of flour and the beer until a thick, but pourable, batter (similar to pancake batter) forms.
  • Working in batches of 4-5 strips at a time, remove the tofu from the marinade and dredge in the flour, shaking off any excess, then dip in the beer batter. Transfer to the hot oil and fry for 5-7 minutes, until golden brown on all sides. Transfer to a paper towel-lined plate and immediately sprinkle with salt.
  • Assemble the tacos: Add 1 piece of fried tofu to each tortilla, then top with 2-3 tablespoons of pico de gallo and a handful of shredded cabbage and drizzle with 1-2 tablespoons of the crema sauce. Serve immediately with lime wedges alongside.
  • Enjoy!

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From vegetarianmamma.com


TOFU TACOS - VEGAN HEAVEN
2021-08-18 1. Step: 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. 2./3. Step: Stir until well combined. 4./5.
From veganheaven.org


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