Mexican Inspired Tofu Tacos Vegan Recipes

MEXICAN-INSPIRED TOFU TACOS WITH CHILI-LIME SLAW RECIPE

Steps:

• Preheat the oven to 350F (180C). Slice the tofu into about 1/2" - 1" (1.3 - 2.5 cm) cubes and place on a parchment or silpat lined sheet pan. Bake for 20 minutes or until slightly golden and dryer to the touch. Baking dries the tofu out.
• In a large saute pan, add the coconut oil and heat until shimmering. Add the onion and bell pepper. Saute for about five minutes on medium heat or until soft, a little charring is good! Add the cumin, chili powder, paprika, masa flour, and sea salt all at once, then add the adobo sauce. Stir for about 2 minutes until fragrant and the seasonings are incorporated around the veggies. Stir in the tomatoes, vegetable broth and tofu, then turn the heat to low and place a lid on the pan. Simmer for 10 minutes. Place mixture in a food processor and pulse 8-9 times, making sure the tofu is still somewhat chunky, but ground down. Place back in the pan, give it a little squeeze of lime and taste for salt adjustment. Put a lid on it to keep it warm (off the heat).
• In a medium bowl, mix the red and green cabbage, jalapeño, cilantro, lime juice and sea salt. Set in the refrigerator until ready to top tacos.
• I like to warm my tortillas on a low open flame on the stove top turning with tongs a few times to lightly char the tortillas. To hold them warm, place the tortillas in foil and into a warmed oven on low heat.
• On the warm tortilla, spoon a good smear of pepita crema, guacamole or sour cream down the center of the tortilla. Spoon the tofu evenly over the top, then add the slaw and any other condiments you prefer.
• Store the leftover tofu taco filling in the fridge in a lidded container for up to three days or the freezer for up to a month. Thaw in the refrigerator overnight, then gently rewarm on the stovetop.

VEGAN TACOS WITH WALNUT TACO MEAT

Steps:

• Prepare the Spanish rice and taco meat if you have not done so already.
• In a bowl, combine the drained and rinsed black beans, corn, and salsa/pico de gallo.
• In a high speed blender, blend all of the ingredients for the cilantro lime crema until completely smooth. Depending on your blender, you may need to let it run for a good minute to make sure the cashews process completely. Soaking the cashews overnight makes this process much easier!
• Taste and adjust seasoning as desired.
• Assemble the tacos by warming the tortillas on the stove and then adding in spanish rice, taco crumbles, lettuce, black bean/corn salsa, avocado and the cilantro lime crema. Enjoy!

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.

TOFU TACOS

Steps:

• 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.
• Stir until well combined.
• Dip the tofu sticks or cubes into the batter, so they're completely coated. Then roll them in the panko breadcrumbs.
• Line a baking sheet with parchment paper and lay the tofu cubes or sticks on the baking sheet. Don't put them on top of each other. Bake for 25 minutes at 350 °F.
• Combine Frank's Red Hot Buffalo Wings sauce with a tablespoon of olive oil and pour it over the baked tofu. Evenly coat it from all sides by carefully stirring them a few times.
• Put the coated tofu back on a baking sheet lined with parchment paper. Bake again for 20 minutes at 350 °F.
• Roughly chop the lettuce and the red cabbage. Slice the avocado. Make the yogurt sauce: in a small bowl combine the plant-based yogurt, the minced garlic, salt, and pepper. Stir well.
• Once the baking time is over, reheat the store-bought tortillas in a skillet (30 seconds per side) or in the microwave (30 seconds on high). Arrange everything in the tortillas and drizzle the yogurt sauce on top. Sprinkle with freshly chopped cilantro and lime juice. Serve immediately!

MEXICAN-INSPIRED TOFU TACOS (VEGAN))

Steps:

• Cook the beans, tomato sauce, Tapatío hot sauce and cumin in a skillet over medium-high heat for about 5 minutes.
• To assemble the tacos, place the bean filling in the Siete Gluten Free Grain Free Taco Shells and top with the toppings (Moocho Shreds, chopped avocado, chopped cherry tomatoes and corn kernels). Serve immediately.

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.