TOFU TACOS I
A great taco without the meat.
Provided by KRYM
Categories Main Dish Recipes Taco Recipes Vegetarian Taco Recipes
Yield 8
Number Of Ingredients 18
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!
Provided by Claudia Gomez
Time 50m
Yield 4
Number Of Ingredients 12
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
TOFU TACOS RECIPE BY TASTY
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
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
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
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 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
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
FRIED TOFU TACOS RECIPE BY TASTY
Topped with pico de gallo, shredded red cabbage, and homemade crema sauce, these fried tofu tacos are loaded with fresh flavor and texture. The beer-battered and fried tofu cutlets could fool any seafood lover or fish-stick fan. We recommend freezing the pressed tofu before marinating to mimic that flaky fish-like consistency.
Provided by Betsy Carter
Categories Dinner
Time 1h30m
Yield 8 tacos
Number Of Ingredients 20
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!
TOFU TACOS THAT ARE ACTUALLY GOOD.
This is my recipe. It is my Grandson's favorite Taco, and he is a beef-eater. These are just as good as soft or crisp tacos.
Provided by personalchef
Categories South American
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Drain Tofu and press as dry as possible with paper towels and weights.
- Freeze Tofu for 24 hours.
- Thaw Tofu, grate tofu into shreds.
- Place grated tofu and all ingredeints thru salsa in a wok or teflon skillet.
- Simmer 15 Minutes. Drain any excess liquid.
- Prepare your taco shells as desired, either soft or crisp. They are really good either way, but we like soft.
- Place about 3T tofu mix on the bottom of each taco shell, then garnish with lettuce, cheese and tomato. Liberally pour on taco sauce, and add salt as desired.
Nutrition Facts : Calories 297, Fat 12.9, SaturatedFat 2.1, Sodium 160.2, Carbohydrate 37.7, Fiber 6.6, Sugar 2.5, Protein 11.9
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- Drain the tofu container, then pat the tofu dry with a clean dish towel. Place the tofu in a large bowl and use your fingers to break the tofu into roughly bite-sized crumbles. (It might be a little cold on your hands: don’t worry, it should only take a few seconds!). Stir in the soy sauce, vinegar, salt, garlic powder, chili powder, cumin, smoked paprika, and 2 tablespoons of the olive oil.
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- Warm the tortillas: Warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)
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