Transform your Taco Tuesdays with these vegetarian Tasty Tofu Tacos, a delightful fusion of crispy tofu and zesty veggies.
Table of Contents
One of the great things about tacos is that you can constantly switch them up and try new things. Go from hard to soft shells, mix up the veggies, spice them up or leave them mild, and, in the case of today’s recipe, if pork, chicken, and beef aren’t doing it for you, go with tofu.
That’s how I came across this recipe. l had planned on making some decent salads for dinner, but, perhaps still thinking about my neighbor’s drool-worthy veggie BBQ from last weekend, I felt like switching things up. So along comes our protein-powerhouse tofu.
The best part? If you’ve already had a love affair with my crispy baked tofu, my sassy tempeh wraps or have indulged in my Vegan Rainbow Peanut Tofu Noodles, you’re bound to fall head over heels for these Tasty Tofu Tacos. Without further ado, let’s get our hands a wee bit messy and dive into this delish food fest!
do tofu tacos work with my diet?
These incredible Tasty Tofu Tacos contain plenty of protein-packed tofu—ideal for keeping you feeling full and fit. A drizzle of olive oil only steps up the health factor even more, ensuring your heart is totally looked after. And guess what? For that extra bit of yum, we’re throwing in zingy lime juice and fresh cilantro, which are not just tasty, but loaded with important vitamins and minerals. It works with vegetarian diets and vegan diets, provided you remove/replace the sour cream. For a gluten-free version, make sure the soy sauce, taco seasoning, and tortillas used are certified gluten-free. To make it keto friendly, use low-carb tortillas or sub them with lettuce leaves.
INGREDIENTS
Ready to try something new for Taco Tuesdays? Here’s what you’ll need…
- 6 oz tofu block (extra firm)
- 1 tbsp soy sauce
- 1/2 tbsp apple cider vinegar
- 1/2 tsp taco seasoning
- 1 tbsp extra virgin olive oil
- 2 tortillas
- 1 cup red cabbage
- 1 tbsp lime juice
- fresh cilantro
- sour cream
- pinch of salt
INSTRUCTIONS
Drain
Drain the tofu, then pat it dry with a clean paper towel. Cut into small pieces or crumble with your hands.
Toss
Toss the crumbled tofu with the soy sauce and vinegar, then add the taco seasoning.
Cook
Heat the olive oil on MED-HIGH in a large skillet. Add the tofu and cook for 5 minutes, until it’s browned and lightly crispy.
Slice
Thinly slice the red cabbage and combine it in a bowl with the lime juice and season with a pinch of salt.
Warm
Warm both sides of the tortillas in a pan.
Assemble
Place the tofu crumbles in the tortillas. Top with the sour cream, cilantro leaves, and red cabbage.
DEVOUR!
Tips & Tricks to Making a Perfect Tofu Taco
- Make sure to wrap the tofu up in a clean kitchen towel and press FIRMLY to extract any excess water.
- Use the soy sauce and taco seasoning generously to imbue the tofu with flavor.
- Don’t toss and turn the tofu. You need to let it sizzle undisturbed to form a slightly crispy golden crust.
- Toss the cabbage in lime juice and salt for a quick pickling.
- Warm the tortillas in a pan or, if you’re feeling adventurous, directly on the burner flame for a smoky flavor.
FAQs
If you’ve run out of soy sauce, you can use tamari (also gluten-free), Worcestershire sauce, or liquid aminos. They all have their unique zing!
I recommend extra firm tofu, which won’t go to mush in the pan. If you’ve got soft or silken tofu, just be a tad careful so it doesn’t fall apart on you.
This recipe is made for that! You can add some heat with chipotle adobo to the tofu marinade if you’re craving some heat. If you’re after a creamy texture, simple avocado slices will do the trick. For a crunch, add in some fajita veggies.
Red cabbage adds a crunch and color to the tacos but you can substitute them with lettuce, green cabbage, radishes, or even coleslaw mix.
Serving Suggestions
Try serving these Tasty Tofu Tacos with a vibrant salsa, such as grilled pineapple mango salsa or a simple pico de gallo. Pair that with guacamole and some keto tortilla chips as a side. For something to drink, pair it up with some pink lemonade or a delicious paloma.
how to prep and store your tofu tacos
You can prep the tofu, spice it up, cook it, then pop it into a sealed container in the fridge. It should be good for the next 2 or 3 days. Leave the crunchy ingredients until you’re ready to serve them up.
To store leftovers, put the tofu and veggies in separate containers in the fridge. You can reheat the tofu in a pan over MEDIUM heat. Do the same for the tortillas. Heat them on a hot, dry pan until they’re warm and flexible. The cabbage should be added right before you serve.
Tasty Tofu Tacos
Ingredients
The Tofu:
- 6 oz. tofu block extra firm
- 1 tbsp soy sauce
- 1/2 tbsp apple cider vinegar
- 1/2 tsp taco seasoning
- 1 tbsp extra virgin olive oil
The Tacos:
- 2 tortillas
- 1 cup red cabbage
- 1 tbsp lime juice
- fresh cilantro
- sour cream
- pinch of salt
Instructions
-
Drain the tofu, then pat dry with a clean paper towel. Cut into small pieces or crumble with your hands.
-
Toss the crumbled tofu with the soy sauce and vinegar, then add the taco seasoning.
-
Heat the olive oil on MED-HIGH in a large skillet. Add the tofu and cook for 5 minutes, until browned and lightly crispy.
-
Thinly slice the red cabbage and combine it in a bowl with the lime juice and season with a pinch of salt.
-
Warm both sides of the tortillas in a pan.
-
Place the tofu crumbles in the tortillas. Top with the sour cream, cilantro leaves, and red cabbage.
Notes
- Don’t toss and turn the tofu. Let them sizzle undisturbed to form a golden crust.
- Toss the cabbage in lime juice and salt for a quick pickling.
- Warm the tortillas in a pan or, if you’re feeling adventurous, directly on the burner flame for a smoky flavor.
Nutrition
The post Tasty Tofu Tacos appeared first on Food Faith Fitness.
