Tofu Tacos
Air-fry a batch of this delicious taco filling (it makes a lot), and enjoy it for a few quick meals throughout the week. Not only is it delicious as tacos, but also on taco salad or in a burrito or wrap. It makes getting your plant protein in really easy!
Servings 8 servings (about 8 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.
