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
GRILLED SMOKY TOFU TACOS WITH PEACH CUCUMBER SALSA
Provided by Katie Lee Biegel
Categories main-dish
Time 5h25m
Yield 4 to 6 servings
Number Of Ingredients 34
Steps:
- For the tofu: Sandwich each piece of tofu between 2 sheets of paper towels and place on a plate. Top with a second plate and weigh the plate down with a can or a heavy book to press any liquid out of the tofu. Set aside, changing the paper towels every 30 minutes, for 2 hours.
- For the lime sour cream: Whisk together the sour cream and lime zest and juice in a small bowl, then transfer to a squeeze bottle or container. Refrigerate until ready to serve.
- For the salsa: Combine the peaches, cucumber, cilantro, jalapeno, lime juice and onion in a large bowl and season with salt and pepper. Set aside.
- For the black beans: Saute the onion in the oil in a large skillet until translucent, 5 to 7 minutes. Add the garlic, chili powder, cumin and red pepper flakes. Cook for 2 minutes, then stir in the tomato paste. Add the beans and 1/2 cup water. Bring to a simmer, then reduce the heat to low and cook for 10 minutes. Season with salt and pepper. Use a potato masher or the back of a wooden spoon to partially mash the beans. Cover to keep warm or reheat when ready to serve.
- Make the tofu: Preheat an outdoor grill or grill pan to medium-high.
- Cut the tofu into 1-inch-wide logs. Mix the chili powder, garlic powder, onion powder, paprika, salt and pepper together in a bowl, then sprinkle the tofu on both sides with the spice mix. Brush the tofu with a generous amount of olive oil. Oil the grill grates, then place the tofu on the grill and cook until heated through, 2 to 3 minutes per side. Transfer to a plate.
- To build each taco, spoon some beans onto a tortilla. Top with the tofu and salsa. Drizzle with lime sour cream and serve immediately.
- Place the onions in a jar. Whisk the vinegars together with the sugar, salt and 1 cup water in a bowl until dissolved. Add the peppercorns. Pour over the onions and refrigerate for 2 to 3 hours (see Cook's Note). Pickled onions keep about 2 weeks in the fridge.
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 SCRAMBLE BREAKFAST TACOS RECIPE BY TASTY
Here's what you need: olive oil, tofu, low sodium soy sauce, nutritional yeast, turmeric, garlic powder, black pepper, spinach, whole wheat tortillas, avocado, red pepper, hot sauce
Provided by Rachel Gaewski
Categories Breakfast
Time 30m
Yield 1 serving
Number Of Ingredients 12
Steps:
- In a medium-sized sauté pan, add olive oil and tofu, and sauté until lightly browned.
- Add in soy sauce, nutritional yeast, garlic powder, turmeric, black pepper, red pepper, and spinach, then sauté for 3-5 more minutes or until spinach is wilted.
- Serve immediately on tortillas and top with avocado, and hot sauce.
- Enjoy!
Nutrition Facts : Calories 542 calories, Carbohydrate 60 grams, Fat 26 grams, Fiber 7 grams, Protein 17 grams, Sugar 6 grams
GRILLED TOFU TACOS RECIPE BY TASTY
If you love fish tacos, you'll also love this vegetarian version that uses grilled tofu in place of fish. Paired with grilled pineapple salsa and topped with avocado, eating these tacos is like taking a bite out of summer. We recommend freezing the pressed tofu before marinating to give it a meatier texture.
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 ½-inch-thick slabs. (Freezing is optional, but will give the tofu a meatier texture.)
- In a wide, shallow dish, whisk together the lime juice and zest, soy sauce, chili powder, cumin, coriander, brown sugar, salt, and canola oil.
- Add the tofu to the marinade and turn to coat. Cover and refrigerate for 30-60 minutes, flipping once halfway through.
- While the tofu is marinating, make the grilled pineapple salsa. Brush a grill pan with canola oil and heat over high heat until just smoking. Working in batches, add the pineapple to the hot pan and cook undisturbed for 5-6 minutes, until distinct grill marks appear and the pineapple is beginning to soften. Flip and cook for another 2-3 minutes, until grill marks appear on the other side. Transfer the pineapple rings to a cutting board and cut into ¼-inch pieces.
- Transfer the pineapple to a medium bowl, along with the onion, jalapeño, garlic, cilantro, salt, and lime juice and stir to combine. Cover and refrigerate until ready to serve.
- Grill the tofu: Brush the same grill pan with more canola oil. Heat over medium-high heat until just beginning to smoke. Working in batches, remove the tofu from the marinade and grill for 3-4 minutes on each side, until distinct grill marks appear. Cut each tofu slab into ½-inch slices crosswise on the diagonal.
- Just before serving, grill the tortillas over medium-high heat until just warmed through and some brown spots appear, about 1 minute per side.
- Assemble the tacos: Fill each tortilla with grilled tofu and top with 2-3 tablespoons of pineapple salsa and 1-2 avocado slices. Serve with lime wedges alongside.
- Enjoy!
- RECIPE BY: Karlee Rotoly
Nutrition Facts : Calories 229 calories, Carbohydrate 34 grams, Fat 7 grams, Fiber 3 grams, Protein 6 grams, Sugar 7 grams
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!
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
GRILLED GOCHUJANG TOFU TACOS
Korean-style tacos don't have to be for meat eaters only. This version with tofu and vegetables will satisfy anyone craving a KBBQ taco. You can sub the Cotija cheese for one that's plant-based to make this recipe completely vegan. The smoky-sweet sauce for the tacos is made with gochujang, a Korean fermented hot pepper paste that's as savory as it is spicy.
Provided by Jet Tila
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the sauce/marinade: Combine the soy sauce, gochujang, sugar and sesame oil in a small bowl. Whisk together until the sugar has dissolved and the sauce is smooth. You can make this a few days in advance and store it tightly covered in the refrigerator.
- For the tacos: Cut the tofu in thirds horizontally. Blot dry with paper towels then transfer to a large bowl. Add the onion, zucchini, canola oil, salt and pepper. Toss to coat well.
- Heat a large grill pan or grill over high heat for about 3 minutes. Decrease to medium heat and wipe the grill pan or grill grates with a lightly oiled towel right before cooking to remove any char and debris. (This will give you great grill marks and help the food from sticking.)
- Carefully grill the tofu, onion, and zucchini until you see char marks on one side, 2 to 3 minutes for the tofu, and about 2 minutes for the vegetables. Flip and repeat until the other side is grilled.
- Move the grilled food to a cutting board. Cut the tofu into medium dice and transfer to a large bowl. Cut the onion and zucchini into small dice and add it to the bowl. Pour in about half of the gochujang sauce (reserve the rest for serving) and toss to combine.
- Spray the tortillas lightly with nonstick spray. Grill for about 30 seconds on each side and place on a platter.
- Fill each tortilla with about 1/4 to 1/2 cup of the tofu-vegetable mix. Garnish each taco with a few teaspoons of the reserved gochujang sauce, 1 teaspoon of the Cotija, and some cilantro leaves. Serve with 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
GRILLED TOFU TACOS WITH WALLA WALLA SWEET ONION SLAW (AND OPTIONAL CHICKEN)
Smoky seasoned tofu (and/or chicken), creamy avocado, and crunchy slaw make these super easy summer tacos shine.
Provided by Kare for Kitchen Treaty
Time 2h35m
Number Of Ingredients 21
Steps:
- Press tofu to drain. I place each block on a dinner plate on top of a layer of paper towels, then place more paper towels on top. Then I put 3-4 dinner plates on top and let it press down on the tofu for 20-30 minutes. Slice tofu into 6-7 1/2-inch pieces. Place in a zipper bag or container with airtight cover. If using chicken, add chicken to a zipper bag.
- Make the marinade. Add all marinade ingredients to a small bowl and whisk until combined. Pour marinade over tofu and/or chicken. If using half tofu/half chicken, just evenly divide the marinade between the two. Place in refrigerator and marinate for 2 hours.
- Heat grill to medium-high, about 425 degrees Fahrenheit. Cook tofu and/or chicken until browned and cooked through, 10-14 minutes. We only have one grill, so we always use the left side for my vegetarian stuff, and the right side for the meaty stuff. Remove tofu and/or meat from grill and let cool enough to cut into taco-size pieces (I just cut the tofu pieces in half).
- Place the tortillas on the grill and heat until slightly browned and heated through, about 1-2 minutes on each side. Keep on a plate covered by a damp dishtowel until ready to serve.
- While the tofu/meat and tortillas are cooking, make the slaw. In a large bowl, toss together all ingredients with salad tongs or your clean hands. Taste and add additional salt and pepper if desired.
- To assemble tacos, grab a tortilla and lay one or two avocado slices on the bottom. Top with a coulple pieces of tofu or chicken, and top with slaw. Serve.
TACOS WITH SPICY TOFU CHARD AND TOMATOES
Number Of Ingredients 1
Steps:
- blah
- PREPARATION Preheat broiler with rack set about 4 inches from the heat. Cover a baking sheet with foil. Place tomatoes on foil and broil for 6 minutes, until blackened in spots or all over. Using tongs, flip over and broil for another 4 to 6 minutes. The tomatoes should be charred and cooked through. Remove from oven and tip, with juices, into a bowl. Allow to cool until you can handle them, then core and discard skins. Purée, along with juices in the bowl, in a blender or a food processor. Meanwhile, bring a large pot of water to a boil while you stem and wash the chard. When water comes to a boil, add salt to taste and chard. Blanch for 1 minute and transfer to a bowl of cold water. Drain and take up chard by the handful to squeeze out excess water. Cut in 1/4-inch wide strips and set aside. Heat oil in a large, heavy skillet over medium heat and add onion. Cook, stirring, until tender and beginning to color, 5 to 8 minutes. Add a generous pinch of salt, the garlic, cumin and chili powder and cook, stirring, until garlic is fragrant, about 30 seconds. Add puréed tomatoes, which should sizzle as soon as they hit the pan. Cook, stirring often, until purée thickens and leaves a canal when you run your spoon down the middle, about 5 minutes. Season to taste with salt. Add minced chiles and tofu, and mash tofu into the tomatoes using the back of your spoon. Add Swiss chard and salt to taste, and continue to cook for another 5 minutes, stirring and mashing tofu. Stir in cilantro. Taste and adjust seasonings. Heat tortillas and top with tofu mix. Serve with salsa on the side if desired. Tip Advance preparation: The cooked tofu keeps well for a couple of days.
VEGAN TOFU TACOS
These tacos are a healthy vegan version of the classic Mexican taco. Serve with avocado on the side, if you wish!
Provided by Balanced Babe
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Heat coconut oil in a skillet over medium heat; cook and stir bell peppers and onions until cooked through, about 5 minutes. Add tomatoes and cook for 3 minutes more.
- Stir tofu into bell peppers mixture; cook and stir until tofu is cooked through, about 4 minutes. Mix white beans into tofu mixture; cook and stir until heated through, 3 to 4 minutes. Add juice of 1 lime, adobo seasoning, chili powder, turmeric, and paprika; cook and stir for 3 minutes more.
- Arrange Swiss chard on serving plates and fill each with tofu mixture; top each with nutritional yeast and remaining lime juice.
Nutrition Facts : Calories 195.9 calories, Carbohydrate 28.6 g, Fat 4.4 g, Fiber 8.2 g, Protein 14.6 g, SaturatedFat 1.2 g, Sodium 125.5 mg, Sugar 3.9 g
TOFU SCRAMBLE TACOS
These tofu tacos are a quick, easy, vegetarian meal and makes enough for dinner and lunch the next day. I keep an all-natural taco seasoning on hand to use in these but you can easily use your own blend of spices. They're versatile and can be jazzed up with olives, jalepenos, cheese, avocado, or pico de gallo. This can also be just as tasty eaten on it's own or over brown rice.
Provided by thesinglebite
Categories Mexican
Time 30m
Yield 4 tacos, 2 serving(s)
Number Of Ingredients 9
Steps:
- Cut tofu into 1 inch cubes and add to a skillet coated with cooking spray. Cook tofu over medium heat until lightly browned. Flip as needed to cook evenly. Transfer to a small dish and set aside.
- Re-spray pan with cooking spray. Add green pepper and onion and saute a few minutes until onions are translucent. Add tofu, corn, tomatoes and taco seasoning. Stir to combine everything and use spatula to break up tofu into smaller pieces. Cook for a 3-5 minutes or until extra liquid from the tomatoes has cooked off.
- Fill tortillas and top as desired. Enjoy!
- *Note: Here are some tips on how to drain and press tofu as well as how to freeze and save the remainder of the block. I also like to freeze the rest of the tomatoes in small tupperware containers (about 4 ounce size) so that I have ready to use for future recipes.
Nutrition Facts : Calories 206.6, Fat 5.1, SaturatedFat 1, Sodium 106.3, Carbohydrate 33.8, Fiber 6, Sugar 5.1, Protein 10.7
MEXICAN-INSPIRED TOFU TACOS (VEGAN))
Steps:
- Cook the beans, tomato sauce, Tapatío hot sauce and cumin in a skillet over medium-high heat for about 5 minutes.
- To assemble the tacos, place the bean filling in the Siete Gluten Free Grain Free Taco Shells and top with the toppings (Moocho Shreds, chopped avocado, chopped cherry tomatoes and corn kernels). Serve immediately.
LIME-MARINATED TOFU FAJITAS OR SOFT TACOS - THE VEGAN ATLAS
Lime-marinated tofu fajitas or soft tacos are delectable served with the usual embellishments for tortilla dishes. Quick and easy to prepare, too!
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Preheat the oven to 425º F.
- For each tub of tofu, cut the slices 8 slabs crosswise, Blot well between layers of paper towel or clean tea towels. The tofu should be as firm as possible, so if you have a tofu press and can press the tofu ahead of time, so much the better.
- Cut each slab in half in the opposite direction so that you wind up with 16 strips of tofu.
- In a mixing bowl, combine the lime juice, oil, chili powder or BBQ seasoning, and salt. Stir together.
- Add the tofu strips to the bowl, about half at a time, and toss gently to coat with the lime mixture.
- Arrange the tofu strips on a parchment-lined baking sheet in a single layer.
- Combine the bell peppers and scallions in the same bowl used earlier. Drizzle with a little olive oil.
- Arrange the bell peppers mixture on another parchment-lined pan. Roast the tofu mixture and the bell peppers mixture for 15 to 20 minutes, or until everything is turning golden.
- Just before everything in the oven is done, wrap the tortillas in foil and warm in the hot oven for no longer than 5 minutes.
- Place the garnishes in separate small bowls.
- Distribute two warmed flour tortillas to everyone. To assemble, have everyone place 4 strips of tofu and some of the peppers mixture in the center of their tortillas and garnish as they wish. Then roll up or fold over and eat out of hand.
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.
MANGO TOFU TACOS
I grew up vegetarian and love Mexican food. As a kid, we used to have bean tacos. Inspired by a family friend, and by my maturing taste buds, I created this recipe to liven up my vegetarian taco experience.This is, of course, just the filling, and you can add whatever toppings to your taco that you want. This recipe tends to match better with red taco sauces than with green ones. Extra filling can be reheated later or eaten cold as a mango tofu salsa. Enjoy!
Provided by Eric
Categories World Cuisine Recipes Latin American Mexican
Yield 4
Number Of Ingredients 15
Steps:
- Cover the bottom of a skillet with coconut oil; warm over medium heat. Add onion, serrano pepper, and garlic; cook and stir until onion is lightly browned, about 10 minutes. Add tofu; stir to coat.
- Stir cilantro stems, 1/4 package taco seasoning, 1 teaspoon cumin, and 1 teaspoon coriander into tofu mixture; cook and stir until fragrant and tofu is cooked through, about 5 minutes. Add mangos and 1/4 package taco seasoning; cook, waiting 3 to 5 minutes before stirring. Add chili powder and salt; stir to coat. Season with more cumin and coriander if desired.
- Simmer tofu-mango mixture until most of liquid has evaporated, about 10 more minutes. Stir in cilantro leaves 1 minute before serving.
Nutrition Facts : Calories 325.9 calories, Carbohydrate 23.7 g, Fat 20.6 g, Fiber 3.6 g, Protein 17.3 g, SaturatedFat 10.8 g, Sodium 325.2 mg, Sugar 13.9 g
CAROL'S VEGAN TACOS WITH TOFU GUACAMOLE
Make and share this Carol's Vegan Tacos With Tofu Guacamole recipe from Food.com.
Provided by Carol Bullock
Categories Soy/Tofu
Time 1h
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Fry onions in oil until soft.
- Add tofu and cook until golden brown.
- Add garlic and spices (to taste) and saute over low heat for 1 minute.
- Fill taco shell first with heated refried beans, tofu mixture, veggies and top with tofu guacamole.
- Tofu Guacamole Directions: Mash all the ingredients, except parsley, with a fork.
- After mashing, beat well with fork (vigorously!) or whisk, until smooth and uniform.
- Arrange nicely in a serving bowl.
- Top with parsley.
- Cover tightly and chill.
Nutrition Facts : Calories 254.7, Fat 12.9, SaturatedFat 2.3, Cholesterol 6, Sodium 439.8, Carbohydrate 22.4, Fiber 8, Sugar 2.7, Protein 16.8
TOFU AND BLACK BEAN TACOS
Categories Cheese Sauté Vegetarian Kid-Friendly Quick & Easy Lunch Tofu
Yield 12 tacos
Number Of Ingredients 14
Steps:
- Put tofu, chili powder, oregano, cumin, coriander, and salt into a bowl and mash together with a fork. Set aside. Heat oil in a large skillet over medium heat. Add garlic and two-thirds of the green onions and cook until fragrant, about 2 minutes. Add tofu mixture and cook, stirring occasionally, until most of the moisture has evaporated, 10-12 minutes. Add beans and remaining green onions, stir well and cook until beans are heated through, about 2 minutes more. Spoon tofu mixture into tortillas, top with lettuce, tomatoes and cheese and serve.
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
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