Tofu Tacos I Recipes

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TOFU TACOS RECIPE BY TASTY



Tofu Tacos Recipe by Tasty image

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

14 oz extra firm tofu, 1 block, drained
3 tablespoons low sodium soy sauce
¼ cup tomato sauce
2 teaspoons chili powder
2 teaspoons garlic powder
1 teaspoon cumin
½ teaspoon black pepper
1 pinch cayenne
olive oil, for drizzling
4 small corn tortillas
lettuce, shredded
tomato, diced
vegan shredded cheese, or regular
guacamole

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

TOFU TACOS



Tofu Tacos image

These quick vegan tacos, filled with a spicy tofu filling, make a perfect weeknight dinner. To keep them vegan, top them with shredded cabbage, fresh pico de gallo and guacamole. For vegetarians, add crumbled queso fresco.

Provided by Carolyn Casner

Categories     Healthy Taco Recipes

Time 30m

Number Of Ingredients 15

1 tablespoon chili powder
1 teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon ground pepper
⅛ teaspoon ground cinnamon
1 (14 to 16 ounce) block extra-firm tofu, patted dry and cut into 1/2-inch pieces
3 tablespoons extra-virgin olive oil, divided
½ cup chopped onion
2 large cloves garlic, minced
1 (15 ounce) can black beans, rinsed
2 teaspoons cider vinegar
½ cup chopped cilantro
8 corn tortillas, warmed
¼ cup Shredded cabbage, pico de gallo and/or guacamole

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.

Nutrition Facts : Calories 393.7 calories, Carbohydrate 41.5 g, Fat 17.9 g, Fiber 10.1 g, Protein 18.8 g, SaturatedFat 2.4 g, Sodium 388.8 mg, Sugar 1.9 g

TOFU TACOS



Tofu Tacos image

Firm tofu, pressed to remove excess water and seared until crisp, makes a satisfying taco filling when topped with all the fixings. Your Taco Tuesday (or Meatless Monday) will never be the same!

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 13

12 ounces firm tofu, drained and cut into 8 slices
4 cups shredded coleslaw mix
1 small bunch radishes, thinly sliced
1/2 cup chopped cilantro
1 bunch scallions, sliced
1 1/2 tablespoons extra-virgin olive oil
2 limes, 1 zested and juiced, 1 cut into wedges
1/4 cup nonfat plain Greek yogurt
Kosher salt and freshly ground black pepper
1 tablespoon taco seasoning
Eight 8-inch whole wheat tortillas
1/4 cup shredded part-skim mozzarella or pepper jack cheese
1/4 cup jarred salsa verde

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.

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

TOFU TACOS - THE BEST VEGAN TACO!



Tofu Tacos - The Best Vegan Taco! image

Provided by Claudia Gomez

Time 50m

Yield 4

Number Of Ingredients 12

1 block (12 oz) of extra firm tofu
2 Tbsp of neutral oil
1 Tbsp of soy sauce
1 tsp of chili powder
1 tsp of chipotle chili powder (can substitute with smoked paprika)
1/2 tsp of garlic powder
1/2 tsp of onion powder
Taco shells or tortillas (store-bought are fine, homemade are divine)
1 can of rinsed and drained black beans (optional)
2 Tbsp of nutritional yeast (optional)
1 cup of prepared salsa
Sliced veggies for serving

Steps:

  • In a large bowl, combine oil, soy sauce, and spices. Form a fairly runny paste. If required, add a little bit more oil.
  • Using your hands, crumble up the super firm tofu into small pieces. Make sure no major sized bits are left remaining. It's okay if the crumbles differ in size - they will crisp up differently and provide a great variety of texture.
  • Add the crumbled tofu into the bowl with the seasoning paste. Combine well, making sure that all the tofu pieces are coated evenly.
  • Lay all the tofu pieces on a covered baking sheet.
  • Stirring occasionally, bake at around 355°F for 25-35 min, or until all of the tofu is nice and crispy. Some pieces will be darker than others, and that's perfectly fine - just make sure not to burn them.
  • Finish the tofu with a sprinkle of nutritional yeast, if desired, for an extra cheesy note and B-vitamins!
  • Heat up the salsa in a saucepan until it's hot all the way through and reaches a nice, thick consistency. If desired, this is where you add your black beans for the final minute or two of cooking.
  • Mix your tofu with your salsa mixture. Salt and pepper to taste.
  • Fill your tortillas with the tofu mixture. Add veggies, if desired. Serve and enjoy!

Nutrition Facts : ServingSize 4

MINI TOFU TACOS



Mini Tofu Tacos image

These bite-sized vegetarian treats evoke the flavors of a crispy fried fish taco. Delicious, crispy spiced tofu is stuffed into mini corn tortillas with fresh and flavorful toppings like pico de gallo, crunchy cabbage, avocado, fresh jalapeño and crema for a healthful snack that's loaded with flavor.

Provided by Food Network Kitchen

Categories     appetizer

Time 30m

Yield 18 mini tofu tacos

Number Of Ingredients 11

1 14-ounce package extra-firm tofu, drained
3 tablespoons cornstarch
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
Kosher salt
Vegetable oil, for frying
18 4 1/2-inch corn tortillas
Shredded cabbage, sliced avocado, pico de gallo, crema, chopped cilantro, sliced jalapeño and/or lime wedges, for serving

Steps:

  • Cut the tofu lengthwise into 7 even planks. Cut each plank lengthwise into thirds, then evenly dice into 1/2-inch pieces. Spread the diced tofu on a large baking sheet lined with a kitchen towel or paper towels. Cover with another towel to absorb the moisture. Set aside 5 to 10 minutes.
  • Meanwhile, whisk the cornstarch, chili powder, cumin, paprika, oregano and garlic powder in a large bowl. Season the tofu with salt, then toss with the cornstarch mixture to coat. Heat 1/4 inch vegetable oil in a large nonstick skillet over medium-high heat. Add the tofu in an even layer and cook, undisturbed, until the tofu starts to brown slightly, 3 to 5 minutes. Gently stir, then continue to cook, tossing, until golden brown all over and very crispy, 5 to 7 more minutes. Transfer the tofu to a paper towel-lined plate to drain. Sprinkle with salt.
  • Wrap the tortillas in a damp paper towel and microwave until softened and hot, 30 to 45 seconds.
  • Assemble the tacos: Place some cabbage in the center of each tortilla; top with a slice of avocado. Add some tofu, pico de gallo, a drizzle of crema, chopped cilantro and jalapeño. Serve with lime wedges.

MANGO TOFU TACOS



Mango Tofu Tacos image

I grew up vegetarian and love Mexican food. As a kid, we used to have bean tacos. Inspired by a family friend, and by my maturing taste buds, I created this recipe to liven up my vegetarian taco experience.This is, of course, just the filling, and you can add whatever toppings to your taco that you want. This recipe tends to match better with red taco sauces than with green ones. Extra filling can be reheated later or eaten cold as a mango tofu salsa. Enjoy!

Provided by Eric

Categories     World Cuisine Recipes     Latin American     Mexican

Yield 4

Number Of Ingredients 15

3 tablespoons coconut oil, or more as needed
1 onion, chopped
1 serrano chile pepper, chopped
2 cloves garlic, finely chopped
2 (14 ounce) packages tofu, cut into chunks
1 bunch fresh cilantro, finely chopped (stems and leaves separated)
¼ (1 ounce) package taco seasoning mix, or more to taste
1 teaspoon ground cumin
1 teaspoon ground coriander
2 mangos, peeled and cut into small chunks
¼ (1 ounce) package taco seasoning mix
1 pinch chili powder, or to taste
salt to taste
1 teaspoon ground cumin, or to taste
1 teaspoon ground coriander, or to taste

Steps:

  • Cover the bottom of a skillet with coconut oil; warm over medium heat. Add onion, serrano pepper, and garlic; cook and stir until onion is lightly browned, about 10 minutes. Add tofu; stir to coat.
  • Stir cilantro stems, 1/4 package taco seasoning, 1 teaspoon cumin, and 1 teaspoon coriander into tofu mixture; cook and stir until fragrant and tofu is cooked through, about 5 minutes. Add mangos and 1/4 package taco seasoning; cook, waiting 3 to 5 minutes before stirring. Add chili powder and salt; stir to coat. Season with more cumin and coriander if desired.
  • Simmer tofu-mango mixture until most of liquid has evaporated, about 10 more minutes. Stir in cilantro leaves 1 minute before serving.

Nutrition Facts : Calories 325.9 calories, Carbohydrate 23.7 g, Fat 20.6 g, Fiber 3.6 g, Protein 17.3 g, SaturatedFat 10.8 g, Sodium 325.2 mg, Sugar 13.9 g

TOFU TACOS



Tofu Tacos image

I love tofu and this is a recipe that I adapted from Sunset Magazine. The original recipe calls for cabbage, I use lettuce instead. Use cabbage if you desire.

Provided by Hey Jude

Categories     One Dish Meal

Time 21m

Yield 3-4 serving(s)

Number Of Ingredients 12

1 (12 ounce) box extra firm tofu
2 tablespoons soy sauce
1 tablespoon lime juice
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1/4 teaspoon cayenne
3 cups finely shredded lettuce or 3 cups cabbage
2 tablespoons seasoned rice vinegar
8 soft corn tortillas (6-inch)
1 cup salsa, of your choice
1/2 cup reduced-fat sour cream (optional)

Steps:

  • Rinse tofu, drain in a colander for about 5 minutes, then pat dry with paper towels.
  • Cut into 1-inch cubes and lightly blot with more paper towels.
  • In a bowl, mix soy sauce, lime juice, chili powder, cumin, garlic powder and cayenne.
  • Add tofu and mix gently to coat cubes completely.
  • Let stand 5 to 10 minutes, stirring occasionally.
  • Meanwhile, in another bowl, mix lettuce with vinegar.
  • Stack tortillas and enclose in plastic wrap.
  • Thread tofu cubes equally onto four 8-inch wooden skewers.
  • Set a 12-inch nonstick frying pan over medium-high heat.
  • When pan is hot, lay skewers in pan and turn as needed to brown tofu on all sides, 5-6 minutes total.
  • Transfer to a serving platter.
  • Mound lettuce mixture alongside.
  • Heat tortillas in a microwave oven at full power until hot and steamy, 30-45 seconds.
  • Wrap in a towel.
  • Serve with tofu and lettuce, salsa, and sour cream.
  • Eat taco style, filling as desired.

Nutrition Facts : Calories 270.1, Fat 7.4, SaturatedFat 1.4, Sodium 1267.6, Carbohydrate 40.4, Fiber 8.1, Sugar 4.9, Protein 16.6

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

GRILLED TOFU TACOS RECIPE BY TASTY



Grilled Tofu Tacos Recipe by Tasty image

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

1 package extra firm tofu, drained and pressed
¼ cup lime juice
1 tablespoon lime zest, from 2 limes
1 ½ tablespoons soy sauce
1 ½ teaspoons chili powder
½ teaspoon ground cumin
¼ teaspoon ground coriander
2 tablespoons brown sugar
½ teaspoon kosher salt
1 tablespoon canola oil, plus more for greasing
½ medium pineapple, cored and cut 1/2 in (1.24 cm)
½ medium white onion, diced
1 large jalapeño, seeded and minced
1 clove garlic, minced
½ cup fresh cilantro, chopped
1 teaspoon kosher salt
½ lime, juiced
8 flour tortillas
1 avocado, pitted, peeled, and thinly sliced
lime wedge

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

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From feelgoodfoodie.net


THE 35 BEST TOFU RECIPES - GYPSYPLATE
2022-05-21 13. Roasted Tofu with Quinoa. Roasted Tofu with Quinoa is pretty easy, super healthy and has an intense flavor. You can use leftover quinoa salad, or make fresh with some steamed snow peas. It is the ultimate roasted tofu recipe, which is a filling, plant based meal that the whole family will love.
From gypsyplate.com


THE BEST TOFU TACOS RECIPE (W/ SLAW!) - FIT FOODIE FINDS
2021-09-13 Toss the tofu and taco seasoning together. In a separate bowl, whisk together the tomato paste, water and maple syrup. Pour the tomato paste mixture over the tofu and toss everything together. Turn the heat up to medium/high and cook the tofu in all the spices and liquid until it begins to brown (4-5 minutes).
From fitfoodiefinds.com


TOFU TACOS | FOODTALK
2022-03-31 For the Tofu — press tofu for ~ 15 minutes, then chop into cubes — coat the tofu with corn starch, cayenne, paprika, red pepper flakes, chili powder, salt & pepper
From foodtalkdaily.com


TOFU TACOS RECIPE | MYRECIPES
Thread tofu cubes equally onto four 8-inch wooden skewers (see notes). Set a 12-inch nonstick frying pan over medium-high heat. When pan is hot, lay skewers in pan and turn as needed to brown tofu on all sides, 5 to 6 minutes total. Transfer …
From myrecipes.com


TOFU TACOS RECIPE - THE LITTLE KITCHEN
2020-08-31 Heat on medium high for three minutes. Cooking in two batches, add the tofu to the nonstick pan. Cook for 3 to 4 minutes on each side. Remove and place on a paper towel lined plate. Heat tortillas in a cast iron skillet with just a little bit of oil on medium high. Heat them for 1 to 2 minutes on each side.
From thelittlekitchen.net


MEXICAN-INSPIRED TOFU TACOS WITH CHILI-LIME SLAW - VANILLA AND BEAN
2020-05-01 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.
From vanillaandbean.com


MEDITERRANEAN CRUMBLED TOFU TACOS - VEGGIES SAVE THE DAY
2021-01-28 Using your hands, crumble the tofu in a mixing bowl. Add the olive oil and spices and mix with a fork to combine. Spread out the tofu mixture in a single layer on a baking sheet. Bake on the center rack until lightly browned and slightly …
From veggiessavetheday.com


VEGAN SOFRITAS (CHIPOTLE TOFU COPYCAT!) | JESSICA IN THE KITCHEN
2022-05-20 Stir in the garlic and cook for about 2 minutes. Cook the tofu. Add the crumbled tofu to the skillet, along with a generous pinch of salt. Cook, stirring often, until the tofu is lightly browned, 6 to 8 minutes. Transfer the tofu mixture to a …
From jessicainthekitchen.com


VEGETARIAN TOFU TACOS - THE SPRUCE EATS
2021-07-13 14 ounces tofu, firm, drained and cut into 1-inch cubes. 2 cups coleslaw mix. 3 scallions, spring onions, thinly sliced. 1 tablespoon cilantro, packed, fresh, chopped. 2 tablespoons lime juice. Salt, to taste. Freshly ground black pepper, to taste. 1 tablespoon canola or grapeseed oil. 1 small onion, diced.
From thespruceeats.com


SHEET PAN TOFU TACO MEAT (GLUTEN-FREE) - SWEET SIMPLE VEGAN
2021-08-11 Preheat the oven to 400ºF and prepare a half baking sheet with a silicone baking mat or a light layer of oil. Open the package of tofu and drain out the excess liquid.
From sweetsimplevegan.com


TOFU TACOS - DELIGHTFUL MOM FOOD
2019-04-25 First coat tofu with seasoning. Then add 1 tablespoon of oil to a pan and heat on medium-high heat and cook the tofu until browned. Set aside and add to all your favorite dishes such as tofu tacos, salads, and stir-fry’s. Add 1 tablespoon of oil to a pan. Then crumble the tofu into the pan and sprinkle with seasoning.
From delightfulmomfood.com


VEGAN TACO MEAT (THE BEST EVER!) - LOVING IT VEGAN
2020-05-14 Add walnuts to the food processor and process into crumbles. Mash the tofu with a fork. Add the crushed walnuts and tofu pieces to a dish. Add the garlic powder, onion powder, cumin, smoked paprika, oregano, cayenne pepper, nutritional yeast, olive oil, soy sauce, maple syrup and tomato paste to a jug and whisk into a thick sauce.
From lovingitvegan.com


EASY TOFU TACOS - FOOD WITH FEELING
2021-11-10 Instructions. Pat the tofu dry (no need to press it*) and crumble it into small bite sized pieces. In a large skillet, heat the olive oil over medium heat. Add in the onion and garlic and sautee for 5 minutes until the onion becomes translucent. Add …
From foodwithfeeling.com


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