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 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.
MINI TOFU TACOS
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
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.
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
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
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EASY TOFU TACOS – A COUPLE COOKS
From acouplecooks.com
5/5 (8)Total Time 20 minsCategory Main DishCalories 156 per serving
- 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.
- Heat the remaining 1 tablespoon olive oil in a large non-stick skillet. Add the tofu and cook on medium high for 8 to 10 minutes, breaking up large pieces into bite sized chunks and stirring occasionally, until browned and lightly crispy and the liquid evaporates. (The exact timing depends on the tofu brand.)
- Thinly slice the red cabbage, and place it in a bowl. Spritz with the juice of 2 lime wedges and add a few pinches kosher salt. Mix the vegan yogurt with Mexican hot sauce to taste, and add a few pinches of salt.
- 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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4/5 (2)Total Time 30 minsCategory Healthy Taco RecipesCalories 394 per serving
- 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.
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