Best Mexican Inspired Tofu Tacos Vegan Recipes

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TOFU TACOS



Tofu Tacos image

Meaty Tofu Tacos are easy to make using crispy baked tofu, flavorful Mexican seasonings, and lots of toppings. No marinating or pressing the tofu required!

Provided by Nora Taylor

Categories     Main Course

Time 50m

Number Of Ingredients 12

1 tablespoon olive oil
2 tablespoons low sodium soy sauce ((tamari for gluten free))
2 tablespoons tomato paste
1 tablespoon pure maple syrup
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
2 teaspoons chili powder
14 ounce block firm tofu, patted dry
8-10 small corn or flour tortillas
Optional: Vegan Sour Cream
Optional: salsa, diced avocado, diced tomatoes, non-dairy cheese shreds, shredded lettuce, cilantro

Steps:

  • Preheat the oven to 350 degrees F and line a baking sheet with parchment paper or a silicone mat.
  • In a large bowl, mix together the olive oil, soy sauce, tomato paste, maple syrup, onion powder, garlic powder, smoked paprika and chili powder. Now crumble the tofu into the bowl with your hands, and mix together using a large spoon until well combined with the paste.
  • Spread the tofu mixture evenly in the parchment lined pan. Place in the oven and bake for 15 minutes, then give it a little stir and bake for 15-20 more minutes, until the tofu is golden, crispy in places and chewy.
  • Remove from the oven and serve immediately in corn/flour tortillas with desired toppings.

Nutrition Facts : Calories 232 kcal, ServingSize 1 serving, Carbohydrate 32 g, Protein 11 g, Fat 7 g, SaturatedFat 1 g, Sodium 434 mg, Fiber 4 g, Sugar 6 g

MEXICAN-INSPIRED TOFU TACOS WITH CHILI-LIME SLAW RECIPE



Mexican-Inspired Tofu Tacos with Chili-Lime Slaw Recipe image

Mexican inspired flavors come together in these mouthwatering tacos. Take the heat up or down by varying the amount of adobo sauce to taste. Delicious served with pepita cream, Spanish rice and guacamole. Make ahead for freezer friendly meal prep. This recipe is vegetarian and vegan, optionally gluten free. *Time above does not include hands off time needed to press the tofu (20-30 minutes). The Chili-Lime Pepita Crema has been moved to its very own URL.

Provided by Traci York | Vanilla And Bean

Categories     Dinner     Lunch

Time 1h10m

Number Of Ingredients 19

10 oz (283g) Firm Tofu (, sprouted if you can find it, pressed and drained for at least 20 minutes (see note)*)
1 Tbs Coconut Oil (unrefined, virgin or olive oil)
1 C (110g) Purple Onion (large dice (about 1/2 a medium onion))
3/4 C (90g) Green Bell Pepper (large dice (about 1/2 a medium pepper))
1 Tbs Cumin
1 Tbs Chili Powder
1/2 tsp Smokey Paprika
1 Tbs Masa Harina Flour (or sub 2 Tbs ground tortilla chips **see note)
3/4 tsp Fine Sea Salt
2 tsp Adobo Sauce
3/4 C (200g) Fire Roasted Tomatoes (with its juice)
1 C (220g) Vegetable Broth
3 C (150g) Shredded Mix of Red and Green Cabbage (loosely packed)
1 Tbs Seeded Jalapeño (minced (or to taste. Take this up if you like spicy!))
1/2 C (20g) Cilantro (rough chopped)
Juice of 1 -2 Limes ( to taste and depending on the size of the lime)
1/2 tsp Fine Sea Salt
Chili-Lime Pepita Crema
Warm Tortillas, and Cilantro

Steps:

  • Preheat the oven to 350F (180C). Slice the tofu into about 1/2" - 1" (1.3 - 2.5 cm) cubes and place on a parchment or silpat lined sheet pan. Bake for 20 minutes or until slightly golden and dryer to the touch. Baking dries the tofu out.
  • In a large saute pan, add the coconut oil and heat until shimmering. Add the onion and bell pepper. Saute for about five minutes on medium heat or until soft, a little charring is good! Add the cumin, chili powder, paprika, masa flour, and sea salt all at once, then add the adobo sauce. Stir for about 2 minutes until fragrant and the seasonings are incorporated around the veggies. Stir in the tomatoes, vegetable broth and tofu, then turn the heat to low and place a lid on the pan. Simmer for 10 minutes. Place mixture in a food processor and pulse 8-9 times, making sure the tofu is still somewhat chunky, but ground down. Place back in the pan, give it a little squeeze of lime and taste for salt adjustment. Put a lid on it to keep it warm (off the heat).
  • In a medium bowl, mix the red and green cabbage, jalapeño, cilantro, lime juice and sea salt. Set in the refrigerator until ready to top tacos.
  • I like to warm my tortillas on a low open flame on the stove top turning with tongs a few times to lightly char the tortillas. To hold them warm, place the tortillas in foil and into a warmed oven on low heat.
  • On the warm tortilla, spoon a good smear of pepita crema, guacamole or sour cream down the center of the tortilla. Spoon the tofu evenly over the top, then add the slaw and any other condiments you prefer.
  • Store the leftover tofu taco filling in the fridge in a lidded container for up to three days or the freezer for up to a month. Thaw in the refrigerator overnight, then gently rewarm on the stovetop.

Nutrition Facts : ServingSize 1 Taco, Calories 174 kcal, Carbohydrate 25 g, Protein 6 g, Fat 6 g, SaturatedFat 2 g, Sodium 854 mg, Fiber 3 g, Sugar 4 g

MEXICAN-INSPIRED TOFU TACOS (VEGAN))



Mexican-Inspired Tofu Tacos (Vegan)) image

Categories     Avocado     Bean     Tomato     Backyard BBQ     Fall     Picnic     Potluck     Spring     Summer     Dinner     Lunch     Vegan

Number Of Ingredients 9

2 cups canned or cooked beans
1 cup tomato sauce, tomato puree or chopped tomatoes
2 tablespoons ground cumin
1 cup avocado chopped
1/2 cup chopped cherry tomatoes
1/4 cup corn kernels
1 packet Siete Gluten Free Grain Free Taco Shells
2 cups Moocho Dairy-Free Shreds by Tofurky - Fiesta Blend
2 tablespoons Tapatío hot sauce

Steps:

  • Cook the beans, tomato sauce, Tapatío hot sauce and cumin in a skillet over medium-high heat for about 5 minutes.
  • To assemble the tacos, place the bean filling in the Siete Gluten Free Grain Free Taco Shells and top with the toppings (Moocho Shreds, chopped avocado, chopped cherry tomatoes and corn kernels). Serve immediately.

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