We’re trying to eat a lot less meat at our house. I did an experiment with tofu for tacos and I have to say they came out pretty darned good.
Here’s How to Do it:
Start by marinating the tofu. The longer is sits, the stronger the flavor.
Drain and pat the tofu dry.
Cut it
into 1/2 inch cubes.
Mix the dry marinade ingredients
and whisk to blend well,
then stir in the wet ingredients
and mix.
Pour the marinade over the tofu and
gently stir to cover every piece completely.
Let sit for one to three hours.
When you are ready to serve, heat the oil in a heavy skillet on medium to medium-high heat. Add the tofu and cook about 3-4 minutes, then turn with a spatula.
The chili tends to produce a little bit of a fume that might make you cough. Just open a window or turn on the fan. You want the tofu to be a bit on the crispy side, not mushy.
Cook the tortillas they way you like them. I like crispy fried, my husband likes just soft (wrapped in foil and heated in the oven to soften).
Place the tofu in the tortilla then top with your favorite taco toppings. I used cashew cheese,
lettuce, tomatoes, avocado and green salsa. Delicious!!
© Copyright 2022 The Lazy Gastronome
A delicious meatless taco for a healthy taco Tuesday.
- 8 oz extra firm tofu
- 1 Tablespoon olive oil
- 8 corn tortillas
- Taco toppings of your choice (lettuce, tomatoes, cheese, avocado, salsa)
- 2 Tablespoon nutritional yeast
- 4 Tablespoons Chili powder
- 2 teaspoons ground cumin
- 2 Tablespoons lemon pepper
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon sea salt
- 1/3 cup olive oil
- 1/4 cup water
-
Drain and pat the tofu dry. Cut it into 1/2 inch cubes.
-
Mix the dry marinade ingredients and whisk to blend well, then stir in the wet ingredients and mix.
-
Pour the marinade over the tofu and gently stir to cover every piece completely. Let it sit for 1 to 3 hours
-
When you are ready to serve, heat the oil in a heavy skillet on medium to medium-high heat.
-
Add the tofu and cook about 3-4 minutes, then turn with a spatula. The chili tends to produce a little bit of a fume that might make you cough. Just open a window or turn on the fan. You want the tofu to be a bit on the crispy side, not mushy.
-
Cook the tortillas they way you like them. I like crispy fried, my husband likes just soft (wrapped in foil and heated in the oven to soften).
-
Place the tofu in the tortilla then top with your favorite taco toppings. I used cashew cheese, lettuce, tomatoes and green salsa. Delicious!!
© Copyright 2022 The Lazy Gastronome
Here are some things that are perfect to use for this recipe!
Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!
Going to give this a try. Last time I tried to eat tofu it was extra yucky! With all those seasonings though it might not taste too bad :) Thanks so much for linking up at the Unlimited Link Party 74. Pinned.
My husband wouldn’t even try it. I liked it – hope you like it too. Thanks for stopping by.
I’ve never had tofu, but this sounds like a great way to eat it, tacos, brilliant!
I’m having fun experimenting with it. It really seems to be a flavor vehicle. I’m looking for more ways to use it. Thanks for stopping by.
Visiting again to say thanks so much for linking up at A Themed Linkup 104 for Healthy Recipes. Pinned.
Thanks for stopping by. I appreciate how much work you put into your parties. Thank you!
CONGRATS Helen! Your post is FEATURED at A Themed Linkup 105 for Genealogy from the previous linkup for Healthy Recipes.
I’m honored!! Hope folks like the tacos!