Healthy Tofu Tacos
For a long time tofu has had have a bad name. Not many people seem to care for it, and I used to be one of them. But I’m telling you if you season it right it can actually be really delicious and even something you’ll want to make again and again! In these tofu tacos the tofu is abundantly seasoned with a variety of Mexican spices, soy sauce and lime juice which builds up much more depth and a welcome vibrant flavor. Believe it or not you may find you like them just as much as the classic ground beef tacos! And these are a healthier alternative to rotate with, plus tofu is about half the price of ground beef and ground turkey. These tacos come together quickly for a simple weeknight meal, they are perfectly filling, and they make a great leftover lunch the next day if you have any left. If you haven’t given tofu a chance yet I’d say this is an excellent place to start. And as always with tacos, just be sure to pile high all those tasty toppings!
Tofu Taco Recipe Ingredients
Tofu Crumble Filling and Tortillas
Tofu: Use extra firm tofu for the best texture. We want some chew to it rather than a super soft texture. Olive oil: This is used for browning the tofu. Avocado oil can be used instead. Soy sauce: This ingredient really helps build up the flavor of the tofu, along with a bit more salt. Garlic: Fresh garlic is best here. Spices: Chili powder, ancho chili powder, cumin, smoked paprika, coriander, cayenne pepper, salt and black pepper are all the spices used. Lime: In a pinch lemon will work as well. Corn tortillas: If you’d prefer you can use flour tortillas.
Best Toppings for Tacos
Cabbage: Green or red cabbage are both good options, just thinly slice it so it’s not overly crunchy. Romaine lettuce is a good alternative too. Avocado: Guacamole is another delicious topping to use. Roma tomatoes: Pico de gallo is another excellent option. Cilantro: This adds a fresh herby flavor but is completely optional. Cheese: Vegan cheddar or dairy cheddar can be used depending on your dietary preference. Sour cream: Plant based or traditional dairy sour cream works well. Hot sauce: I recommend a Mexican hot sauce for these tacos.
How to Make Tofu Taco “Meat”
Drain tofu: Wrap tofu in paper towels, place on a plate then put a cast iron skillet or other heavy pan over tofu to drain for 10 minutes. 2. Crumble tofu: Once drained crumble tofu into small bits. 3. Mix spice sauce: In a large mixing bowl whisk together 1 Tbsp olive oil, the soy sauce, garlic, chili powder, ancho chili powder, cumin, smoked paprika, coriander, and cayenne pepper. 4. Toss sauce and tofu: Add tofu to spice mixture and toss to evenly coat.
Brown tofu crumbles: Heat remaining 1 Tbsp olive oil in a 12-inch non-stick skillet over medium-high heat. Add tofu, season with salt and pepper to taste. Cook, tossing only occasionally so it has a chance to brown, about 7 to 9 minutes. 6. Season with lime: Off heat drizzle in lime juice and toss. 7. Add to tortillas with toppings: Serve tofu taco filling over warmed tortillas with desired toppings of choice.
Tips for the Best Tofu “Meat”
Use extra firm tofu: for the best texture and to mimic that of real ground meat use extra firm tofu. Drain before use: Draining well will also improve the texture of the tofu and will help it brown better. Brown it: Rather than tossing the mixture constantly you want to “sear” it as you would beef. Meaning you’ll only want to toss it every few minutes so it has a chance to brown on bottom each time. Use a fairly high heat: Cooking over a hot temp will also help it sear better. Adequately season: Tofu needs a fair amount of salt to keep from tasting flat. Taste is you cook to see if more salt is needed.
How to Store
Store tofu taco “meat” in the fridge in an airtight container for up to 3 days. Reheat in the microwave or in a skillet with a little oil on medium-low heat.
More Vegan Recipes to Try
Black Bean Tacos Chickpea Curry Chick Pea Salad Sandwich Lentil Soup Veggie Hummus Sandwich Vegetarian Chili
