Tofu Tacos
Lately I’ve been cooking with tofu almost every single day, it’s super versatile and can be used in everything. Today I’ll be making some incredible tofu tacos! Each one contains around eleven grams of protein which is more than a beef taco of similar size but with far less fat, less calories and honestly it is just better for you, the environment, and the cow! If you like this recipe check out this one too! and this one!
Toppings
For our taco toppings I’m going to make a simple and fast cashew cream. I start with one cup of large plain cashews then add about one tablespoon of lemon juice, one and a half cups of boiling water, and a huge pinch of salt. Set this aside until the tacos are almost done! While that is resting, these tacos need some salsa. I start with one ripe mango, slice it up and remove the core. I cube up my slices then add them to a bowl along with a small teaspoon of lime juice, a big pinch of salt, and a tablespoon of cilantro. Now put a lid on that, and toss it in the fridge to chill.
Tofu Prep
For the meat of these tacos I’m using organic non GMO super firm tofu. I open it up and drain off a little bit of the liquid that was in the package. Next I grate it using the large side of a cheese grater. It may look like a lot of tofu but it’s enough for about six tacos once it cooks down. I top off my shredded tofu with a little olive oil, a big pinch of salt, a teaspoon of tomato paste, a tablespoon of cumin, a teaspoon of garlic powder, a pinch of Mexican oregano, a teaspoon of onion powder, and a teaspoon of chili powder. You can mix this but it might break the tofu apart a little so I just cover it and give it a gentle shake.
Tofu Cooking
I have my oven preheated for 400ºf. Next I add the tofu to my griddle, toss that into the oven then bake down until it is brown and a little crispy. Once it’s done I pull it out of the oven and place it right on the stove. I’m going to rehydrate this tofu and flavor it a little using a quarter cup of water, and around two tablespoons of Not Steak Sauce. Give that a good mix then slowly pour it over the tofu. Then I add a little more Not Steak Sauce, mix it, then move it aside. I add my corn tortillas onto the griddle to allow them to heat up. Time to blend together the cashew cream from earlier. I pour out a little of the water then blend it with an immersion blender.
Taste Test!
Give it a taste and see what you think, I ended up adding some lime juice and a teaspoon of nutritional yeast to mine. Now I grab a big scoop of tofu, toss that onto the tortillas and we can plate them up. I add about a tablespoon of cashew cream to each taco then some of the mango salsa, red onion, cilantro, seasoned sunflower seeds and pumpkin seeds. These are so good! And really refreshing! There is nothing that gives away that it is a vegan taco! These are loaded with protein and so flavorful! These tofu tacos were so easy and quick to make! Watch the full video here!
This Is Why I Eat Tofu Every Day!
Ingredients
- 1 cup plain large cashews
- 1 tbsp lemon juice
- 1.5 cup boiling water
- 3 tbsp salt
- 1 mango
- 2 tsp lime juice
- 1 tbsp cilantro
- 1 block super firm tofu
- 1 tbsp olive oil
- 1 tsp tomato paste
- 1 tbsp cumin
- 1 tsp garlic powder
- pinch Mexican oregano
- 1 tsp onion powder
- 1 tsp chili powder
- 2 tbsp Not Steak Sauce
- corn tortillas
- 1 tsp nutritional yeast
- red onion
- seasoned sunflower seeds
- seasoned pumpkin seeds
Instructions
- In a container add cashews, lemon juice, boiling water and salt. Set this aside.
- Slice and cube mango then add it to a bowl with lime juice, salt, and cilantro. Put a lid on it and let it sit in the fridge.
- Drain some liquid from the tofu then grate the tofu with a cheese grater. Top the tofu with olive oil, salt, tomato paste, cumin, garlic powder, Mexican oregano, onion powder, and chili powder. I cover it then give this all a gentle shake.
- I have my oven preheated for 400ºf.
- I add my tofu to a griddle then add that to the oven until it is brown and crispy.
- Pull it out of the oven and place it on the stove. I mix together water and Not Steak Sauce then add that to the tofu. Then I add more Not Steak Sauce. Scoot the tofu over.
- I add the corn tortillas to the griddle. Then I blend the cashew cream. Get a scoop of tofu, add it to the tortilla along with cashew cream, mango salsa, red onion, cilantro, sunflower seeds and pumpkin seeds!