Tofu Taco Crumbles Recipes

TOFU TACO CRUMBLES

Steps:

• Preheat oven to 375° fahrenheit.
• Press and drain tofu, pouring off liquid as necessary until no more liquid drains off. If you have a tofu press this should go quickly - about 10-15 minutes. If you need to use the weight method then put between plates and put weight on top. This will take longer - up to an hour.
• While tofu is pressing, stir together all other ingredients into a medium size mixing bowl.
• After tofu is thoroughly pressed and drained, crumble into bowl with other ingredients and toss to fully incorporate.
• Spread mixture evenly onto a sheet pan covered with parchment paper or a silicone mat.
• Cook in a 375° oven for a total of 30-40 minutes. You will need to check and stir at the 15 minute point and at the 30 minute point. When stirring, move the tofu from the outer edges into the middle and the middle tofu to the outer edges. After that, check and stir every 2 minutes as it over-browns and dries out quickly.
• If you don't use right away then put into an airtight container and refrigerate for up to a week. Pay attention the expiration date on the tofu and if it expires during that week then don't keep beyond that. Add a little vegetable broth if it gets too dry.

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!