Tofu tacos

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Photo: epicuriantime.com
Prep Time:
10 minutes
Cooking Time:
30 minutes
Servings:
4


  • For the Tofu tacos:
  •  Tags for<b>Tofu tacos
  • Tags for Tofu tacos
  • main ingredients:
  • tomato Pageturner Cookbook
  • tofu Pageturner Cookbook
  • soy Pageturner Cookbook
  • type of dish:
  • dinner Pageturner Cookbook
  • Country cuisine:
  • Mexico Pageturner Cookbook
  • specific recipes:
  • quick-and-easy Pageturner Cookbook
  • Type of meal:
  • lunch Pageturner Cookbook
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    Ingredients

    • 14.5 ounce block extra-firm tofu patted dry
      1 tablespoon olive oil
      2 tablespoons low sodium soy sauce or tamari for gluten free
      2 tablespoons tomato paste
      1 teaspoon onion powder
      1 teaspoon garlic powder
      1 teaspoon smoked paprika

      for Serving
      8-10 small corn or flour tortillas
      Toppings of choice avocado, sour cream, cheese shreds, pickled red onion, cilantro, diced tomatoes, shredded lettuce, salsa

    Directions

    Prepare pan and oven – Preheat the oven to 350 degrees F and line a baking sheet with parchment paper or foil.
    Grate the tofu – Pat the tofu dry and squeeze out any excess water. Grate the tofu using a large cheese grater. Set aside while making the sauce.

    In a large bowl, mix together the olive oil, soy sauce, tomato paste, onion powder, garlic powder and smoked paprika. Add the shredded tofu and mix well.

    Spread the coated tofu shreds evenly onto the parchment or foil lined pan. Place in the oven and bake for 15 minutes, then stir the tofu and bake for 15-20 more minutes. The tofu should be crispy and quite dried out and not watery.
    Serve with toppings of choice

    Serve in corn or flour tortillas with any toppings you like.

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