Preheat oven to 400 degrees.
Slice the tofu into 4 pieces and place in a shallow dish. In a small bowl, whisk together 1 teaspoon of the avocado oil, red wine, shallots, garlic, Sriracha, salt, and pepper. Pour the marinade over the tofu and let sit for 30 minutes.
Bake the tofu pieces for 30 minutes in the oven, flipping them over halfway through. During the final 15 minutes of baking the tofu, heat a dash of avocado oil in a skillet to medium-high and fry the tortillas for 1 minute on each side. Remove from the pan and fold into a taco shape.
While the tortillas are cooling, toss the baby spinach in the hot skillet. Reduce the heat to low and cover until the spinach is wilted, about 2-3 minutes.
Remove the tofu from the oven and slice into thin strips. Layer the spinach, tofu, and dollop of sour cream into the tortillas and serve.
Tofu Tacos - The Best Vegan Taco!
So, what's the secret of this tofu taco recipe? It's perhaps the best tofu ground beef alternative out there, known as tofu crumbles (and a little bit of basic science). You see, marinating slabs or cubes of tofu is a common practice, done in countless vegan meals.
Crumbled tofu has a lot more surface area, which means it absorbs the flavors all the way through.
How does the tofu get a meaty flavor?
The meaty flavor is a result of the mixture of soy sauce and a smoky, savory spices. Those ingredients will give the tofu a meaty umami taste. And then, everything goes into the oven to crisp up.
Can I make this recipe without an oven?
Don't have an oven? No problem! A flat skillet pan on medium heat will also work in a pinch. The process will be a bit more labor-intensive, but the results will be nearly the same and your tofu tacos will taste just as good.
Can I make my own tortillas for this recipe?
What makes a taco a taco - a tortilla. And while store-bought tortillas are perfectly fine, making your own tortillas can elevate this dish to a whole new level. It's pretty easy to learn how to make flour tortillas, and the payoff is absolutely worth it. You might not return to the store options ever again.
If you are looking to try this option out, you will need a tortilla press like this one. Cast iron presses are the best in our opinion and are most likely to churn out the most authentic-looking tortillas possible.
What should I serve with my tofu tacos?
With the tofu all nice and ready, you'll have to work on your salsa and favorite veggies. I just pick a nice jar of salsa and from time to time, go for some extra black beans. They're not only really tasty, but also a great additional source of protein, making this tofu tacos recipe even more filling.
As for what veggies go on this tofu taco. knock yourself out. There's nothing wrong with going classic Taco Bell and using some shredded lettuce and diced tomato.
As the name implies, these are tacos that you can eat quickly, while standing by a food truck on the street. Generally street tacos consist of a protein topped with diced onions or Pico de Gallo, and maybe a salsa or drizzle of creama, served on a corn tortilla (or two). But don't let that simplicity fool you! These tacos are super flavorful and delicious. They are, in my humble opinion, one of the best culinary inventions of all time.
- 1 teaspoon coconut oil
- 1 (10 ounce) package frozen bell peppers with onions
- 4 Roma tomatoes, diced
- 1 (12 ounce) package firm tofu - drained, pat dry, and diced
- 1 (16 ounce) can low-sodium white beans, drained and rinsed
- 2 limes, juiced, divided
- 2 teaspoons adobo seasoning
- 2 teaspoons chili powder
- 2 teaspoons ground turmeric
- 2 teaspoons paprika
- 6 leaves Swiss chard
- 1 tablespoon nutritional yeast
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.
Cornstarch holds the key to crispiness! Tossing tofu in cornstarch and giving it a light coating helps it take on a truly crispy crust when pan-searing or frying.
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- Fold paper towels around tofu and place weight on top to press down for at least 15 minutes. (This gets some of the extra water out of the tofu which allows for a crispier tofu)
- In medium bowl, combine cornmeal and spices.
- While waiting for the tofu to drain, place the cilantro, scallions, yogurt, water and salt in a food processor or blender and blend until smooth. Set aside.
- When tofu is drained, cut into ¾ inch cubes. In medium bowl, gently toss the tofu in the Sriracha, soy sauce and honey. Be careful not to break the tofu up.
- Toss the tofu in the cornmeal mixture.
- Heat the oil over medium high heat in a cast iron or non-stick skillet. Add the tofu to the skillet and allow to get crisp on one side. It should take about 5-7 minutes.
- When you heat up skillet for tofu, heat olive oil in a small skillet over medium heat as well. Add onion and cook for 3 minutes. Add frozen corn and cook for 5 minutes. Stir in black beans, salt and black pepper and cook until beans are warmed through. Set aside until tacos are done. (You can skip this step if you don't want to make corn/black bean mixture)
- Flip the tofu and cook for another 5 minutes to get other side crisp. You do not want to flip too much, as it will break up the tofu. When tofu is cooking, warm the tortillas either in the microwave or in a 8 inch pan over medium heat. Build the crispy tofu tacos with your desired toppings.
How to Make It
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 cabbage with vinegar. Stack tortillas and enclose in plastic wrap.
Thread tofu cubes equally onto four 8-inch wooden skewers (see notes). 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 to 6 minutes total. Transfer to a serving platter. Mound cabbage mixture alongside.
Heat tortillas in a microwave oven at full power (100%) until hot and steamy, 30 to 45 seconds. Wrap in a towel. Serve with tofu and cabbage, salsa, and sour cream. Eat taco style, filling tortillas as desired.
- One 14-ounce package extra-firm tofu, cut into 1-inch cubes
- 3 tablespoons Korean chile powder or hot paprika
- 1 tablespoon Korean pepper paste (kochujang)
- 1 tablespoon finely grated garlic
- 1 tablespoon finely grated ginger
- 1 tablespoon toasted-sesame oil
- Kosher salt
- 1 cup cornstarch
- 2 cups vegetable oil, for frying
- 12 corn or 5-inch flour tortillas, warmed
- Hoisin sauce, kimchi, Asian pear, scallions and chopped honey-roasted peanuts, for serving
Place the tofu on a rack lined with paper towels and drain for 15 minutes. Meanwhile, in a large bowl, combine 1 tablespoon of the chile powder with the pepper paste, garlic, ginger and sesame oil and season with salt. In another large bowl, whisk the cornstarch with the remaining 2 tablespoons of chile powder and 1 tablespoon of salt.
In a medium, deep skillet, heat the oil until it reaches 365°. Add the tofu to the chile sauce and stir gently to coat. Scrape the tofu into the cornstarch mixture and toss to coat. Transfer the coated tofu to a colander to tap out the excess cornstarch. Fry the tofu in one batch, stirring occasionally, until golden and crunchy, 3 to 3 1/2 minutes maintain the heat near 360°. Using a slotted spoon, transfer the crunchy tofu to a paper towel&ndashlined rack and sprinkle with salt. Serve the tofu right away with the tortillas, hoisin sauce, kimchi, Asian pear, scallions and peanuts.
- 1 14 oz. package extra-firm tofu
- 1 medium red onion, diced
- 3 tbsp. olive oil
- 2 tbsp. ground cumin
- 1 tbsp. onion powder
- 1 tsp. chipotle chili powder
- 2 tsp. liquid smoke
- 3 large cloves garlic, minced
- 1 tsp. kosher salt
- 12 taco-sized soft corn tortillas
- 1 pint cherry tomatoes, sliced
- 1 small bunch scallions, finely chopped
- 1 bunch cilantro, roughly chopped
- 3-4 jalapeno peppers, sliced
- 6 ounces 2% Greek yogurt
First, make the pickled carrots and daikon. It's the same pickled veggies that you find in a Vietnamese banh mi! I cut the carrots into matchsticks.
And same with the daikon (which is a kind of radish).
Mix carrots and daikon with vinegar, water, sugar and salt. Cover and set aside for at least 2 hours.
Press the tofu for 20 minutes. I used this tofu press this time but you can also use a couple of plates and some cans. I show you how here where I shared my recipe for vegetarian dumplings.
Make the cabbage slaw but slicing up the cabbage and whisking together vinegar, oils, water, sugar, salt and pepper. You can add a little more pepper on top if you'd like as well!
Mix together sriracha sauce and mayonnaise with a small rubber spatula. Cover and refrigerate. (You can totally add more sriracha if you like it SPICY! I mean who wouldn't love spicy tofu tacos. )
Make this recipe vegan by using vegan mayo!
Remove the water from the tofu press and then remove the tofu from the press. Cut up the tofu in half and then continually cut into strips and then into cubes.
In a medium sized bowl or shallow dish, mix together cornstarch, garlic powder, onion powder, salt and pepper.
Add tofu cubes to the cornstarch mixture.
And make sure each piece of tofu is covered in the cornstarch mixture.
Add grape seed oil to cover the bottom of a nonstick pan. Heat on medium high for three minutes.
Cooking in two batches, add the tofu to the nonstick pan. Cook for 3 to 4 minutes on each side.
Remove and place on a paper towel lined plate.
Heat tortillas in a cast iron skillet with just a little bit of oil on medium high. Heat them for 1 to 2 minutes on each side.
I know you'll love these tofu tacos! They are so so good with the crispy tofu. Obviously, this is more of an Asian taco recipe. I know your family will love it!
One other thing, if you don't have any corn tortillas, you can make this dish as a bowl and enjoy it that way! So the corn tortillas aren't necessary but the sriracha mayo is!