Categorized:
- Healthy
- Main Dish
- Mexican and Southwestern
Tagged:
- ancho chili powder
- avocado
- cabbage
- cayenne pepper
- cheddar cheese
- chili powder
- coriander
- cumin
- garlic
- limes
- olive oil
- smoked paprika
- soy sauce
- tofu
- tomatoes
- tortillas
Tofu Tacos
Ingredients
- 15 to 16 oz extra firm tofu
- 2 Tbsp olive oil, divided
- 1 1/2 Tbsp soy sauce
- 2 tsp minced garlic
- 1 tsp chili powder
- 1 tsp ancho chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper (optional for heat)
- Salt and black pepper, to taste
- 1 1/2 Tbsp fresh lime juice
- 8 (6-inch) corn tortillas, warmed*
Toppings (optional)
- Thinly shredded cabbage (green or red)
- Avocado, sliced or guacamole
- Roma tomatoes, diced or pico de gallo
- Chopped cilantro
- Vegan cheddar cheese or dairy cheese
- Vegan sour cream or dairy sour cream
- Mexican hot sauce
Instructions
- Wrap tofu in a few paper towels, place on a plate then put a cast iron skillet or other heavy pan over tofu to drain for 10 minutes.
- Once drained crumble tofu into small bits.
- 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.
- Add tofu to spice mixture and toss to evenly coat.
- Heat remaining 1 Tbsp olive oil in a 12-inch non-stick skillet over medium-high heat. Add tofu and cook, tossing only occasionally so it has a chance to brown, about 7 to 9 minutes.
- Off heat drizzle in lime juice, season with salt and pepper to taste and toss.
- Serve tofu taco filling over warmed tortillas with desired toppings of choice.
Notes
- *To heat tortillas I like to cook them in a non-stick skillet over medium heat with a little olive oil until lightly golden brown on each side then drain on paper towels.
- Nutrition estimate does not include toppings as this will vary depending on what and how much you use.
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