Best Tofu Tacoburrito Filling Recipes
TOFU TACO/BURRITO FILLING
This is derived and slightly adapted from the "Tofu-chiladas" recipe in "Vegetarian Meals for People on the Go" by Vimala Rodgers. If you're vegetarian, it's a nice alternative to beans in your Mexican food. My husband said I could probably pass it off to meat-eaters as eggs in a breakfast burrito. I would never try to fool anyone, though.
Provided by Prose
Categories Soy/Tofu
Time 20m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Optional for more texture: Freeze tofu overnight. Thaw by boiling for 15 minutes.
- Sauté onion and garlic in olive oil.
- Add aminos, tomato paste and spices to pan. Stir well.
- Squeeze the water out of the tofu with a dishtowel. Crumble it finely into the pan (so that it vaguely has the texture of ground beef). Cook, stirring occasionally, a few minutes or until slightly browned.
- Drain most of the liquid off the tomatoes, then add to pan. Stir and cook a few more minutes.
TOFU TACO FILLING
This is a favorite of my kids who love meat but prefer their tacos this way. Be sure to allow time for the frozen block of tofu to thaw. Freezing and thawing it turns it into a completely different texture. We serve with corn or flour tortillas, refried beans, cheese, lettuce, and plain yogurt pretending to be sour cream. It's not too hot for the kiddos, and Dad jazzes his up with hot sauce...but then he has an asbestos tongue.
Provided by Wendy0
Categories Kid Friendly
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Wring out and crumble the thawed tofu.
- Heat the oil in a skillet, and brown the crumbled tofu.
- Add the remainder of the ingredients and cook to heat through and combine flavors.
Nutrition Facts : Calories 134.3, Fat 6.2, SaturatedFat 1.1, Sodium 725.1, Carbohydrate 15, Fiber 3.7, Sugar 4.6, Protein 9
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