MEXICAN-INSPIRED TOFU TACOS WITH CHILI-LIME SLAW RECIPE
Mexican inspired flavors come together in these mouthwatering tacos. Take the heat up or down by varying the amount of adobo sauce to taste. Delicious served with pepita cream, Spanish rice and guacamole. Make ahead for freezer friendly meal prep. This recipe is vegetarian and vegan, optionally gluten free. *Time above does not include hands off time needed to press the tofu (20-30 minutes). The Chili-Lime Pepita Crema has been moved to its very own URL.
Provided by Traci York | Vanilla And Bean
Time 1h10m
Number Of Ingredients 19
Steps:
- Preheat the oven to 350F (180C). 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. Saute for about five minutes on medium heat or until soft, a little charring is good! Add the cumin, chili powder, paprika, masa flour, and sea salt all at once, then add the adobo sauce. Stir for about 2 minutes until fragrant and the seasonings are incorporated around the veggies. Stir in the tomatoes, vegetable broth and tofu, then turn the heat to low and place a lid on the pan. Simmer for 10 minutes. Place mixture in a food processor and pulse 8-9 times, making sure the tofu is still somewhat chunky, but ground down. Place back in the pan, give it a little squeeze of lime and taste for salt adjustment. Put a lid on it to keep it warm (off the heat).
- In a medium bowl, mix the red and green cabbage, jalapeño, cilantro, lime juice and sea salt. Set in the refrigerator until ready to top tacos.
- I like to warm my tortillas on a low open flame on the stove top turning with tongs a few times to lightly char the tortillas. To hold them warm, place the tortillas in foil and into a warmed oven on low heat.
- On the warm tortilla, spoon a good smear of pepita crema, guacamole or sour cream down the center of the tortilla. Spoon the tofu evenly over the top, then add the slaw and any other condiments you prefer.
- Store the leftover tofu taco filling in the fridge in a lidded container for up to three days or the freezer for up to a month. Thaw in the refrigerator overnight, then gently rewarm on the stovetop.
Nutrition Facts : ServingSize 1 Taco, Calories 174 kcal, Carbohydrate 25 g, Protein 6 g, Fat 6 g, SaturatedFat 2 g, Sodium 854 mg, Fiber 3 g, Sugar 4 g
TOFU TACOS
Meaty Tofu Tacos are easy to make using crispy baked tofu, flavorful Mexican seasonings, and lots of toppings. No marinating or pressing the tofu required!
Provided by Nora Taylor
Categories Main Course
Time 50m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, mix together the olive oil, soy sauce, tomato paste, maple syrup, onion powder, garlic powder, smoked paprika and chili powder. Now crumble the tofu into the bowl with your hands, and mix together using a large spoon until well combined with the paste.
- Spread the tofu mixture evenly in the parchment lined pan. Place in the oven and bake for 15 minutes, then give it a little stir and bake for 15-20 more minutes, until the tofu is golden, crispy in places and chewy.
- Remove from the oven and serve immediately in corn/flour tortillas with desired toppings.
Nutrition Facts : Calories 232 kcal, ServingSize 1 serving, Carbohydrate 32 g, Protein 11 g, Fat 7 g, SaturatedFat 1 g, Sodium 434 mg, Fiber 4 g, Sugar 6 g
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
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