Soft Tacos With Scrambled Tofu And Tomatoes Recipes

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SOFT TACOS WITH SCRAMBLED TOFU AND TOMATOES



Soft Tacos With Scrambled Tofu and Tomatoes image

Soft tofu makes a wonderful stand-in for scrambled eggs. Serve these savory tacos for a great Mexican and vegan breakfast.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, weekday, main course

Time 25m

Yield Serves four

Number Of Ingredients 12

1 14-ounce can tomatoes, drained
2 large garlic cloves, coarsely chopped
1 serrano or jalapeño chile, seeded if desired and chopped (more if you like things really hot)
1 tablespoon canola oil
1 small or 1/2 medium onion, chopped
1 teaspoon lightly toasted cumin seeds, ground
Salt to taste
1 12-ounce box medium or firm silken tofu, drained
Soy sauce to taste
1/4 cup chopped cilantro
8 corn tortillas
Salsa

Steps:

  • Combine the tomatoes, garlic and chile in a blender, and blend until smooth.
  • Heat the oil in a large nonstick skillet over medium heat, and add the onion. Cook, stirring, until tender, about five minutes. Increase the heat to medium-high, and add the cumin. Stir together, and when the pan is quite hot, pour in the blended tomato mixture. It should sizzle. Cook, stirring, about five minutes, until the sauce is thick, dark and fragrant, and your spoon leaves a canal when you run it down the center of the pan. Add salt to taste.
  • Add the tofu to the pan, and mash it into the sauce using the back of your spoon. Add the soy sauce, and continue to cook for another five minutes, stirring and mashing the tofu. Stir in the cilantro. Taste and adjust seasonings.
  • Heat the tortillas and place two on each plate. Top with the tofu mixture and serve, passing salsa on the side.

SCRAMBLED TOFU WITH TOMATOES, SCALLIONS AND SOY SAUCE



Scrambled Tofu With Tomatoes, Scallions and Soy Sauce image

Eggs are nicely mimicked when you scramble firm tofu with vegetables or grains. The point is not to fool anyone into thinking he is eating eggs, but to create a scramble that is easy and satisfying.

Provided by Mark Bittman

Categories     quick

Time 15m

Yield 4 servings

Number Of Ingredients 6

2 tablespoons neutral oil
1 1/2 cups chopped tomatoes
Salt and ground black pepper
1 pound firm tofu, drained
1/3 cup sliced scallions
Soy sauce

Steps:

  • Put the oil in a deep skillet over medium heat. When hot, add the tomatoes, sprinkle with salt and pepper and cook, stirring occasionally, until their juices release and they begin to dry out slightly, 5 to 10 minutes.
  • Crumble the tofu with your fingers and add it to the pan along with the scallions. Cook, stirring occasionally, until the tofu is heated through and dried out a bit, 5 to 10 minutes. Serve, drizzling with soy sauce at the table. Note: To make Scrambled Tofu With Corn, Tomatoes and Basil, use olive oil instead of neutral oil and reduce the amount of tomatoes to 1 cup. Substitute 3/4-cup corn kernels for the scallions and stir in some chopped fresh basil before serving. Skip the soy sauce and drizzle with a little more olive oil at the table if you like.

TOFU SCRAMBLE TACOS



Tofu Scramble Tacos image

These tofu tacos are a quick, easy, vegetarian meal and makes enough for dinner and lunch the next day. I keep an all-natural taco seasoning on hand to use in these but you can easily use your own blend of spices. They're versatile and can be jazzed up with olives, jalepenos, cheese, avocado, or pico de gallo. This can also be just as tasty eaten on it's own or over brown rice.

Provided by thesinglebite

Categories     Mexican

Time 30m

Yield 4 tacos, 2 serving(s)

Number Of Ingredients 9

0.333 (16 1/16 ounce) package extra firm tofu, rinsed, drained and pressed*
1/2 cup diced green pepper
1/4 cup diced onion
1/2 cup canned diced tomato (preferably with green chilis)
1/3 cup corn (if frozen, thaw first)
2 -3 teaspoons taco seasoning
salt
4 corn tortillas
cooking spray

Steps:

  • Cut tofu into 1 inch cubes and add to a skillet coated with cooking spray. Cook tofu over medium heat until lightly browned. Flip as needed to cook evenly. Transfer to a small dish and set aside.
  • Re-spray pan with cooking spray. Add green pepper and onion and saute a few minutes until onions are translucent. Add tofu, corn, tomatoes and taco seasoning. Stir to combine everything and use spatula to break up tofu into smaller pieces. Cook for a 3-5 minutes or until extra liquid from the tomatoes has cooked off.
  • Fill tortillas and top as desired. Enjoy!
  • *Note: Here are some tips on how to drain and press tofu as well as how to freeze and save the remainder of the block. I also like to freeze the rest of the tomatoes in small tupperware containers (about 4 ounce size) so that I have ready to use for future recipes.

Nutrition Facts : Calories 206.6, Fat 5.1, SaturatedFat 1, Sodium 106.3, Carbohydrate 33.8, Fiber 6, Sugar 5.1, Protein 10.7

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 SCRAMBLE BREAKFAST TACOS RECIPE BY TASTY



Tofu Scramble Breakfast Tacos Recipe by Tasty image

Here's what you need: olive oil, tofu, low sodium soy sauce, nutritional yeast, turmeric, garlic powder, black pepper, spinach, whole wheat tortillas, avocado, red pepper, hot sauce

Provided by Rachel Gaewski

Categories     Breakfast

Time 30m

Yield 1 serving

Number Of Ingredients 12

1 tablespoon olive oil
⅓ block tofu
1 tablespoon low sodium soy sauce
1 tablespoon nutritional yeast
½ teaspoon turmeric
¾ teaspoon garlic powder
black pepper, to taste
1 cup spinach
2 whole wheat tortillas
¼ avocado, sliced
½ red pepper, diced
hot sauce, optional

Steps:

  • In a medium-sized sauté pan, add olive oil and tofu, and sauté until lightly browned.
  • Add in soy sauce, nutritional yeast, garlic powder, turmeric, black pepper, red pepper, and spinach, then sauté for 3-5 more minutes or until spinach is wilted.
  • Serve immediately on tortillas and top with avocado, and hot sauce.
  • Enjoy!

Nutrition Facts : Calories 542 calories, Carbohydrate 60 grams, Fat 26 grams, Fiber 7 grams, Protein 17 grams, Sugar 6 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

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Top Asked Questions

How to cook tofu tacos with tomato sauce?
In a frying pan, stir together the tomato sauce and taco seasoning. Heat over medium heat for 1-2 minutes, until completely combined. Toss the tofu crumbles in the sauce. Assemble your tacos and enjoy!
How to cook tofu and tomatoes in a pan?
Put the oil in a deep skillet over medium heat. When hot, add the tomatoes, sprinkle with salt and pepper and cook, stirring occasionally, until their juices release and they begin to dry out slightly, 5 to 10 minutes. Crumble the tofu with your fingers and add it to the pan along with the scallions.
What is the best way to make tacos without meat?
A great taco without the meat. 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.
How to cook tofu with chili powder?
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.

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