Try this Tofu Tacos recipe, or contribute your own.
- 1/4 teaspoon salt
- 2 tablespoons vegetable oil
- 1 clove garlic minced
- 1/2 cup chopped onion
- 1/4 teaspoon paprika
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
- 2 teaspoons chili powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cumin
- 1/2 cup tomato sauce
- 1 (16 ounce) package garden herb tofu crumbled
- 1/2 lime, juiced
- 10 medium taco shells heated
- 2 cups shredded lettuce
- 2 tomatoes, chopped
- 1 avocado - peeled pitted and diced
- 1/4 cup salsa
- Carbohydrate 8.56038371453102 g
- Cholesterol 17.325 mg
- Fat 8.37263641796017 g
- Fiber 2.39256397691187 g
- Protein 6.10198306395699 g
- Saturated Fat 3.71985869490101 g
- Serving Size 1 1 Serving (167g)
- Sodium 719.496154683761 mg
- Sugar 6.16781973761915 g
- Trans Fat 0.404030763612246 g
- Calories 127 calories
Step-by-step
- Over a medium heat fry the tofu, oil, garlic and onion in a large skillet for 5 minutes.
- Add the chili powder, paprika, cayenne, cumin, salt, lime juice and tomato sauce to the skillet and stir.
- Cook for 3 minutes.
- Stir in the cilantro.
- Spoon mixture in a serving bowl.
- Spoon the tofu mixture into taco shells.
- Top the mixture with lettuce, tomatoes, avocado, Cheddar cheese and salsa.
Standard ground beef tacos rely on rendered animal fat for richness, whereas plant-based fillings draw their texture entirely from moisture evaporation during pan-frying. Crumbling the block into irregular pieces creates maximum surface area for the vegetable oil and spices to coat, transforming soft soy protein into a toothsome filling over medium heat.
Scaling Yields and Managing Pan Space
Adjusting quantities requires monitoring pan capacity closely because overcrowding traps steam instead of browning the edges. Doubling the batch demands a twelve-inch skillet to maintain the direct contact needed for the five-minute initial fry. Halving the recipe works efficiently in an eight-inch pan, though the liquid reduction phase will happen faster because the thinner layer of tomato sauce evaporates in roughly two minutes instead of three. Keep the heat moderate throughout to prevent the minced garlic from burning before the onion softens.
- Excess liquid in the skillet prevents spices from adhering; simmer until the tomato sauce reduces completely.
- Store leftover cooked filling in an airtight container for up to three days.
- Reheat portions in a skillet with a splash of water to restore proper moisture.
