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
TERRIFIC TOFU TACOS
This recipe will please even the most stubborn tofu hater! You simply can't tell you're eating tofu. You can slip this in, unnoticed to your finicky family; tell them it's chicken, pork or beef; they'll never know the difference!
Provided by Chef ChaosKitty
Categories Soy/Tofu
Time 50m
Yield 2-6 serving(s)
Number Of Ingredients 12
Steps:
- If you freeze the tofu first, then cook with at after thawed, it will have a meatier texture. After thawed, cut the tofu into a couple of pieces, similar in size. Place on paper towels, then top with paper towels, then put a heavy weight on top (a couple of phone books work well--put some plastic wrap between the tofu and the books or you'll have soggy books). Let sit for at least 30 minutes. The purpose of this step is to squish as much water out of it as possible, making it even more convicing as "meat". After you are satisfied that you've gotten as much of the water out as you can, slice the tofu into 1/4" cubes. Toss in a bowl with olive oil and the taco seasoning. Fry over medium heat until crispy.
- While that's cooking, toss the cabbage (or lettuce if you have to), onion and cilantro in a bag or bowl or some other reservoir. Then heat the refried beans. And last but not least, in a separate skillet, fry the tortillas one by one, using a couple of tablespoons of the corn oil(or whichever type you prefer)each.
- I layer the ingredients on the tortillas just like you would a taco. These are very filling and even big burly guys will find it hard to eat many more than 3!
Nutrition Facts : Calories 299.9, Fat 7.1, SaturatedFat 1.9, Cholesterol 18.1, Sodium 697.9, Carbohydrate 41, Fiber 14.1, Sugar 3.2, Protein 21.3
EASY TOFU TACOS
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
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
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- Fold paper towels around tofu and place weight on top to press down for at least 15 minutes. (This gets some of the extra water out of the tofu which allows for a crispier tofu)
- In medium bowl, combine cornmeal, cumin, chili powder, paprika, salt, garlic powder and black pepper.
- While waiting for the tofu to drain, place the cilantro, scallions, yogurt, water and salt in a food processor or blender and blend until smooth. Set aside.
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- In the bottom of a large mixing bowl, whisk together 1 tablespoon olive oil, soy sauce, chili powder, chipotle chili powder, cumin, garlic powder, and onion powder. Crumble the tofu into small pieces in the bowl. With a fork, stir to combine. The tofu should be in small bits. Toss until the tofu is evenly coated with the spices. I find it fastest and easiest to use my hands.
- Heat the remaining 1 tablespoon olive oil in a large, ovenproof skillet over medium high. Add the tofu crumbles. Cook, stirring occasionally, until the tofu is dry and the moisture has cooked off, about 6 minutes. Add the black beans, salsa, and nutritional yeast. Cook until warmed through and the salsa liquid has cooked off, about 1 to 2 minutes more.
- Spread the tofu mixture into an even layer. Place under the broiler and cook until darkened on top, about 4 minutes. Remove from the oven, stir to expose new parts of the tofu to the top, then spread back into a single layer. Return to the oven and broil 4 additional minutes. Remove from the oven and repeat the stirring and broiling once more (3 times total). Pile the filling inside warm tortillas and top with all of your favorite fixings.
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- Cut the tofu into 3/4 inch cubes. In a wide, shallow bowl, combine the Sriracha and honey, and gently toss the tofu in the mixture. In another wide, shallow bowl, combine the cornmeal, chili powder, cumin, salt, garlic powder, and pepper. Toss the tofu in this dry mixture until well-coated.
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