Tofu Tacos
I love meaty tacos without meat. The tofu in these tacos is seasoned really well, and air-fried to crispy perfection. Wrap it up in a soft tortilla and douse it with all the things (guac! tomatoes! hot sauce!) and sink your teeth into it. Yum!
If you have kids at home, I bet they would enjoy eating the tofu on it’s own for dinner. My kids like food separate like that. I serve it with avocado, tomatoes, fruit, etc. All the components of the meal just not in a hard-to-hold taco.
If you are ever frustrated by how hard it is to get lots of protein in on a plant-based diet, you need my newest e-book, Protein-Rich Whole Food Plant-Based Recipes! I break down all the facts about protein and provide over 25 mouth-watering recipes that all have at least 15 grams of protein per serving (and you could easily eat 2 servings if you need that many calories). The recipes are also relatively LOW FAT! That was a huge feat, considering most high-protein plant-based recipes have way more fat than protein.
This taco recipe is one from my e-book, a sneak peak.
You can check out my High-Protein Recipe E-book right here.
With a little know-how from this inexpensive ebook, protein will not be a concern of yours. You can enjoy high-protein nutrient-dense plant-based meals that all the science shows will increase your chances of living a long and disease-free life.
Tofu Tacos
Ingredients
Tacos
- 2 (16 oz) blocks super firm tofu (Nasoya super firm is my favorite)
- 12-16 corn tortillas
Seasonings
- 1/4 cup kethcup, tomato paste, or salsa (whatever you have on hand)
- 1 TBSP corn starch
- 1/4 cup lime juice
- 1/4 cup soy sauce
- 2 tsp smoked paprika
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 TBSP chili powder
Topping Ideas
- shredded lettuce
- guacamole
- creamy sauce (plain vegan yogurt mixed with hot sauce)
- sliced olives
- chopped tomatoes or salsa
Instructions
- If you’re not using super firm tofu (which is pressedpretty well in advance), press the tofu in a cleantowel under something heavy, or in a tofu press, for at least 15 minutes.
- Mix the seasonings together in a large bowl. Drain the tofu and crumble it with your hands into small pieces (about ½ inch pieces). Toss the tofu in the mix until coated. A rubber spatula or your hands works well.
- Put the crumbles into an air fryer at 370 for about 10-15 minutes, shaking every few minutes. Alternatively, bake it by spreading on a baking sheet, and bake at 350 for 35 minutes, stirring half-way through.While the tofu cooks, prepare the toppings you’dlike to use.
- Warm a stack of tortillas wrapped in a damp towelin the microwave for 1 minute. Assemble tacos withall your favorite topping.
- Save extra tofu in a container in the fridge, and microwave or air-fry it to re-heat.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
