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
PERFECT GRILLED TOFU
This recipe is very easy to double, though you don't need quite double the marinade: About 1 1/2 times the marinade is perfect for four packages of tofu.
Provided by benandbirdy
Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu
Time 1h25m
Yield 6
Number Of Ingredients 9
Steps:
- Wrap tofu in a clean dish towel and weight it with something heavy such as a large can; leave it to drain for 30 minutes.
- Meanwhile, mix together remaining ingredients in a bowl.
- Cut each piece of tofu crosswise into 6 thick slices and put it all in a baking dish. Pour marinade over tofu, turning to coat, and chill, covered, turning occasionally, at least 30 minutes or up to 48 hours. Longer is better, but shorter is totally fine.
- Preheat a gas grill on high heat (450 degrees F to 650 degrees F) 10 minutes, then reduce heat to medium (325 degrees F to 375 degrees F)--or do whatever the equivalent is if you're using charcoal. Oil grate.
- Transfer tofu from marinade (letting excess drip off and reserving marinade) to grill with a spatula. Cover grill and cook tofu, turning once, until well browned but before grill marks get black, 10 to 15 minutes total. Transfer tofu to a platter and cover with foil to keep warm.
- Bring reserved marinade to a boil in a saucepan and boil until it reduces to about 1 cup, about 2 minutes. Pour over tofu and serve hot, warm, or at room temperature.
Nutrition Facts : Calories 219.7 calories, Carbohydrate 4.9 g, Fat 18.3 g, Fiber 0.7 g, Protein 11.8 g, SaturatedFat 2.6 g, Sodium 880 mg, Sugar 1 g
GRILLED TOFU TACOS WITH WALLA WALLA SWEET ONION SLAW (AND OPTIONAL CHICKEN)
Smoky seasoned tofu (and/or chicken), creamy avocado, and crunchy slaw make these super easy summer tacos shine.
Provided by Kare for Kitchen Treaty
Time 2h35m
Number Of Ingredients 21
Steps:
- Press tofu to drain. I place each block on a dinner plate on top of a layer of paper towels, then place more paper towels on top. Then I put 3-4 dinner plates on top and let it press down on the tofu for 20-30 minutes. Slice tofu into 6-7 1/2-inch pieces. Place in a zipper bag or container with airtight cover. If using chicken, add chicken to a zipper bag.
- Make the marinade. Add all marinade ingredients to a small bowl and whisk until combined. Pour marinade over tofu and/or chicken. If using half tofu/half chicken, just evenly divide the marinade between the two. Place in refrigerator and marinate for 2 hours.
- Heat grill to medium-high, about 425 degrees Fahrenheit. Cook tofu and/or chicken until browned and cooked through, 10-14 minutes. We only have one grill, so we always use the left side for my vegetarian stuff, and the right side for the meaty stuff. Remove tofu and/or meat from grill and let cool enough to cut into taco-size pieces (I just cut the tofu pieces in half).
- Place the tortillas on the grill and heat until slightly browned and heated through, about 1-2 minutes on each side. Keep on a plate covered by a damp dishtowel until ready to serve.
- While the tofu/meat and tortillas are cooking, make the slaw. In a large bowl, toss together all ingredients with salad tongs or your clean hands. Taste and add additional salt and pepper if desired.
- To assemble tacos, grab a tortilla and lay one or two avocado slices on the bottom. Top with a coulple pieces of tofu or chicken, and top with slaw. Serve.
FRIED TOFU TACOS RECIPE BY TASTY
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
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!
GRILLED TOFU TACOS RECIPE BY TASTY
If you love fish tacos, you'll also love this vegetarian version that uses grilled tofu in place of fish. Paired with grilled pineapple salsa and topped with avocado, eating these tacos is like taking a bite out of summer. We recommend freezing the pressed tofu before marinating to give it a meatier texture.
Provided by Betsy Carter
Categories Dinner
Time 1h30m
Yield 8 Tacos
Number Of Ingredients 20
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 ½-inch-thick slabs. (Freezing is optional, but will give the tofu a meatier texture.)
- In a wide, shallow dish, whisk together the lime juice and zest, soy sauce, chili powder, cumin, coriander, brown sugar, salt, and canola oil.
- Add the tofu to the marinade and turn to coat. Cover and refrigerate for 30-60 minutes, flipping once halfway through.
- While the tofu is marinating, make the grilled pineapple salsa. Brush a grill pan with canola oil and heat over high heat until just smoking. Working in batches, add the pineapple to the hot pan and cook undisturbed for 5-6 minutes, until distinct grill marks appear and the pineapple is beginning to soften. Flip and cook for another 2-3 minutes, until grill marks appear on the other side. Transfer the pineapple rings to a cutting board and cut into ¼-inch pieces.
- Transfer the pineapple to a medium bowl, along with the onion, jalapeño, garlic, cilantro, salt, and lime juice and stir to combine. Cover and refrigerate until ready to serve.
- Grill the tofu: Brush the same grill pan with more canola oil. Heat over medium-high heat until just beginning to smoke. Working in batches, remove the tofu from the marinade and grill for 3-4 minutes on each side, until distinct grill marks appear. Cut each tofu slab into ½-inch slices crosswise on the diagonal.
- Just before serving, grill the tortillas over medium-high heat until just warmed through and some brown spots appear, about 1 minute per side.
- Assemble the tacos: Fill each tortilla with grilled tofu and top with 2-3 tablespoons of pineapple salsa and 1-2 avocado slices. Serve with lime wedges alongside.
- Enjoy!
- RECIPE BY: Karlee Rotoly
Nutrition Facts : Calories 229 calories, Carbohydrate 34 grams, Fat 7 grams, Fiber 3 grams, Protein 6 grams, Sugar 7 grams
GRILLED SMOKY TOFU TACOS WITH PEACH CUCUMBER SALSA
Provided by Katie Lee Biegel
Categories main-dish
Time 5h25m
Yield 4 to 6 servings
Number Of Ingredients 34
Steps:
- For the tofu: Sandwich each piece of tofu between 2 sheets of paper towels and place on a plate. Top with a second plate and weigh the plate down with a can or a heavy book to press any liquid out of the tofu. Set aside, changing the paper towels every 30 minutes, for 2 hours.
- For the lime sour cream: Whisk together the sour cream and lime zest and juice in a small bowl, then transfer to a squeeze bottle or container. Refrigerate until ready to serve.
- For the salsa: Combine the peaches, cucumber, cilantro, jalapeno, lime juice and onion in a large bowl and season with salt and pepper. Set aside.
- For the black beans: Saute the onion in the oil in a large skillet until translucent, 5 to 7 minutes. Add the garlic, chili powder, cumin and red pepper flakes. Cook for 2 minutes, then stir in the tomato paste. Add the beans and 1/2 cup water. Bring to a simmer, then reduce the heat to low and cook for 10 minutes. Season with salt and pepper. Use a potato masher or the back of a wooden spoon to partially mash the beans. Cover to keep warm or reheat when ready to serve.
- Make the tofu: Preheat an outdoor grill or grill pan to medium-high.
- Cut the tofu into 1-inch-wide logs. Mix the chili powder, garlic powder, onion powder, paprika, salt and pepper together in a bowl, then sprinkle the tofu on both sides with the spice mix. Brush the tofu with a generous amount of olive oil. Oil the grill grates, then place the tofu on the grill and cook until heated through, 2 to 3 minutes per side. Transfer to a plate.
- To build each taco, spoon some beans onto a tortilla. Top with the tofu and salsa. Drizzle with lime sour cream and serve immediately.
- Place the onions in a jar. Whisk the vinegars together with the sugar, salt and 1 cup water in a bowl until dissolved. Add the peppercorns. Pour over the onions and refrigerate for 2 to 3 hours (see Cook's Note). Pickled onions keep about 2 weeks in the fridge.
EASY GRILLED TOFU TIKKA MASALA RECIPE BY TASTY
Here's what you need: firm tofu, mini tricolored bell peppers, onion, head cauliflower, greek yogurt, garlic, ginger, paprika, red chili powder, turmeric powder, salt, tandoori powder, skewer
Provided by Gita Kshatriya
Yield 6 servings
Number Of Ingredients 13
Steps:
- Wrap the block of tofu in paper towels and place in a wide bowl with a heavy weight to squeeze out the water content. This may take 1-2 hours. (Placing something heavy on the wrapped tofu block will help to release the water that's stored inside. You may have to unwrap the tofu, squeeze the water out of the paper towels and rewrap the tofu occasionally to make sure the maximum amount of water is released).
- Once all the water has been strained from the block of tofu, cut it into approximately ½ inch (1.2 cm) cubes.
- Mix all the spices, salt and greek yogurt in a bowl.
- Add the cubed tofu, bell peppers, onions and cauliflower and mix well. Add other veggie pieces if desired, and allow this to marinate for about 2 hours for the flavors to really incorporate.
- Wet the skewer sticks. Feed the cubes of tofu, bell peppers, onions, and cauliflower onto the sticks one at a time and set aside.
- Cook on a grill at about 400°F for about 15 minutes, turning halfway.
- Once roasted, remove from the grill and serve!
Nutrition Facts : Calories 154 calories, Carbohydrate 18 grams, Fat 4 grams, Fiber 4 grams, Protein 13 grams, Sugar 11 grams
GRILLED TOFU
Pouring hot marinade over tofu slices encourages faster absorption of flavors, eliminating the need to marinate overnight. In a pinch, this method yields tasty results in three hours, but the recommended six hours deliver a much more complex, richer flavored tofu. Grilled, it makes a versatile side dish and is delicious warm or at room temperature. Pair it with steamed rice and a simple green salad, or turn the tofu into satisfying vegetarian sandwiches by tucking it into pita bread with lettuce and avocado.
Provided by Kay Chun
Categories dinner, main course
Time 6h20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Arrange sliced tofu in a single layer on a paper towel-lined plate. Press top with more paper towels to remove excess water. Arrange tofu in a 9-by-13-inch baking dish, or any shallow dish that can hold the tofu in one layer.
- In a small saucepan, combine oil, garlic and ginger over medium; bring to a simmer. Cook, stirring frequently, until softened and fragrant, 2 minutes. Add soy sauce, sugar, pepper and 1/4 cup water, and cook, stirring to dissolve the sugar, about 2 minutes.
- Pour hot marinade over tofu. Gently turn tofu slices to evenly coat, then cover dish tightly with plastic wrap to seal in heat. Refrigerate for 6 hours (or up to 8 hours), flipping tofu slices halfway through.
- Heat grill to medium and grease grates well (or heat a cast-iron grill pan over medium and lightly grease). Grill tofu over direct heat until golden and caramelized, about 3 minutes per side.
- Meanwhile, transfer marinade to a small saucepan over medium and warm through, 1 to 2 minutes. Stir in scallions.
- Transfer tofu to a serving plate and spoon over the sauce. Serve warm.
GRILLED GOCHUJANG TOFU TACOS
Korean-style tacos don't have to be for meat eaters only. This version with tofu and vegetables will satisfy anyone craving a KBBQ taco. You can sub the Cotija cheese for one that's plant-based to make this recipe completely vegan. The smoky-sweet sauce for the tacos is made with gochujang, a Korean fermented hot pepper paste that's as savory as it is spicy.
Provided by Jet Tila
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the sauce/marinade: Combine the soy sauce, gochujang, sugar and sesame oil in a small bowl. Whisk together until the sugar has dissolved and the sauce is smooth. You can make this a few days in advance and store it tightly covered in the refrigerator.
- For the tacos: Cut the tofu in thirds horizontally. Blot dry with paper towels then transfer to a large bowl. Add the onion, zucchini, canola oil, salt and pepper. Toss to coat well.
- Heat a large grill pan or grill over high heat for about 3 minutes. Decrease to medium heat and wipe the grill pan or grill grates with a lightly oiled towel right before cooking to remove any char and debris. (This will give you great grill marks and help the food from sticking.)
- Carefully grill the tofu, onion, and zucchini until you see char marks on one side, 2 to 3 minutes for the tofu, and about 2 minutes for the vegetables. Flip and repeat until the other side is grilled.
- Move the grilled food to a cutting board. Cut the tofu into medium dice and transfer to a large bowl. Cut the onion and zucchini into small dice and add it to the bowl. Pour in about half of the gochujang sauce (reserve the rest for serving) and toss to combine.
- Spray the tortillas lightly with nonstick spray. Grill for about 30 seconds on each side and place on a platter.
- Fill each tortilla with about 1/4 to 1/2 cup of the tofu-vegetable mix. Garnish each taco with a few teaspoons of the reserved gochujang sauce, 1 teaspoon of the Cotija, and some cilantro leaves. Serve with lime wedges.
TOFU TACOS
A great tofu taco recipe for a meatless meal.
Provided by KRYM
Categories Vegetarian Tacos
Time 35m
Yield 8
Number Of Ingredients 18
Steps:
- Cook tofu, oil, garlic, and onion in a large skillet over medium heat for 5 minutes. Add chili powder, paprika, cayenne, cumin, salt, lime juice, and tomato sauce to the skillet and stir. Cook for 3 minutes.
- Stir in cilantro. Spoon mixture into a bowl.
- Spoon tofu mixture into taco shells. Top the mixture with lettuce, tomatoes, avocado, 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
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- Start by preparing your tofu as indicated above. This means pressing and draining it for fifteen to twenty minutes.
- If you are making this recipe in a skillet on the stove, you can cut your tofu into cubes. Otherwise, you can cook the tofu first and the cut or crumble it as desired.
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