Tofu Tacos That Are Actually Good 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 - 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

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.

FRIED TOFU TACOS RECIPE BY TASTY



Fried Tofu Tacos Recipe by Tasty image

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

1 package extra firm tofu, drained and pressed
⅓ cup mayonnaise
⅓ cup mexican crema
1 tablespoon lime juice
½ teaspoon ancho chile powder
½ teaspoon kosher salt
⅓ cup rice wine vinegar
6 ¼ cups canola oil, divided
1 lemon, juiced
1 lemon, zest
¼ cup caper brine
1 nori sheet, roughly chopped
2 teaspoons sugar
½ teaspoon kosher salt, plus more to taste
1 ½ cups all purpose flour, divided
1 ¼ cups dark Mexican lager beer
8 flour tortillas
pico de gallo
red cabbage, finely shredded
lime, wedges

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



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

TOFU TACOS THAT ARE ACTUALLY GOOD.



Tofu Tacos That are Actually Good. image

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

1 (12 ounce) package extra firm tofu
2 tablespoons oil, EVOO IS BEST
1 tablespoon chili powder
1 tablespoon dried onion
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon sweet paprika
1/4 cup salsa
12 corn tortillas
shredded cheese
shredded lettuce
sliced tomatoes
mild red taco sauce

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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