Mini Tofu Tacos Recipes

TOFU TACOS

Steps:

• Combine chili powder, cumin, oregano, salt, pepper and cinnamon in a medium bowl. Add tofu and toss to coat. Set aside.
• Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add onion; cook, stirring, until starting to soften, about 3 minutes. Add garlic; cook, stirring, for 1 minute. Increase heat to medium-high and add tofu; cook, stirring occasionally, until starting to brown, about 10 minutes. Add beans; cook, stirring, until heated through, 2 to 3 minutes. Remove from heat; stir in vinegar and cilantro.
• To serve, fill each tortilla with about 1/3 cup tofu filling. Top with cabbage, pico de gallo and/or guacamole, if desired.

TOFU TACOS RECIPE BY TASTY

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!

MINI TACOS

Steps:

• Cook hamburger until browned.
• Drain the fat and stir in taco mix and 1/2 cup salsa/picante sauce.
• Simmer for 3-5 minutes.
• Press wonton wrappers into mini muffin cups.
• Spoon beef mixture in cups and top with the 3 tbsp of salsa and cheese, evenly divided.
• Bake in preheated 425°F oven for 8 minutes, or until the wontons are nicely browned.
• Serve with extra salsa, sour cream, olives and guacamole if desired.
• ENJOY!

MINI PHYLLO TACOS

Steps:

• Preheat oven to 350°. In a small skillet, cook beef and onion over medium heat until meat is no longer pink, breaking into crumbles; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, about 5 minutes. Remove from heat; stir in 1/2 cup cheese blend. , Place tart shells in an ungreased 15x10x1-in. baking pan. Fill with taco mixture. , Bake 6 minutes. Sprinkle with remaining cheese blend; bake until cheese is melted, 2-3 minutes longer. Freeze option: Freeze cooled taco cups in a freezer container, separating layers with waxed paper. To use, reheat on a baking sheet in a preheated 350° oven until crisp and heated through.

TOFU TACOS

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.

TINY TACOS

Steps:

• Add oil, onion, and ground beef to a cast iron skillet set over medium-high heat. Add salt, chili powder, cumin, chipotle, garlic powder, black pepper, oregano, and cayenne. Break beef apart with a spatula to mix in spices; cook until browned and crumbled into very small pieces, 5 to 7 minutes.
• Stir in tomato paste and water and return to a simmer. Reduce heat to medium-low and cook until most of the liquid has reduced, 15 to 20 minutes. Stir in jalapeno peppers and cook for 1 minute. Turn off the heat, taste, and adjust seasoning.
• Preheat the oven to 350 degrees F (175 degrees C).
• Stack up 2 or 3 corn tortillas at a time and use a 2-inch round pastry cutter to cut 4 small circles out of each stack, making 60 total. Place circles in a single layer, 1/2 inch apart, on sheet pans.
• Mix Monterey Jack and Cheddar cheeses together. Top each tortilla circle with cheese, using the pastry cutter to keep it from spilling onto the pan. Repeat with remaining tortillas and cheese. Top each with about 1 teaspoon taco beef and another teaspoon cheese.
• Bake in the preheated oven until cheese melts, about 3 minutes.
• Remove from the oven. Carefully fold each tortilla in half, being careful not to press out the filling. Allow to cool for a few minutes, then chill in the refrigerator until firm, about 20 minutes.
• Heat vegetable oil in a nonstick skillet over medium-high heat. Working in batches and adding more oil as necessary, pan-fry tacos until crispy and heated through and the edges are a bit caramelized, about 2 minutes per side. Transfer to a paper towel-lined plate to drain.

FRIED TOFU TACOS RECIPE BY TASTY

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!

QUICK AND EASY MINI TACOS

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in water and taco seasoning mix. Bring to a boil; reduce heat and let simmer, stirring occasionally, for 5 minutes.
• Lay scoop-style tortilla chips out on a microwave-safe plate, and spoon in the prepared beef, working in batches as needed. Sprinkle Cheddar cheese on top and microwave until the cheese on top is completely melted, about 1 minute. It will be hot so don't eat it right away. Serve warm.