Tofu Tacos That are Actually Good. |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is my recipe. It is my Grandson's favorite Taco, and he is a beef-eater. These are just as good as soft or crisp tacos. Ingredients:
1 (12 ounce) package extra firm tofu |
2 tablespoons oil, evoo is best |
1 tablespoon chili powder |
1 tablespoon dried onion |
1 teaspoon cumin |
1 teaspoon garlic powder |
1 teaspoon sweet paprika |
1/4 cup salsa |
12 corn tortillas |
shredded cheese |
shredded lettuce |
sliced tomato |
mild red taco sauce |
Directions:
1. Drain Tofu and press as dry as possible with paper towels and weights.
2. Freeze Tofu for 24 hours.
3. Thaw Tofu, grate tofu into shreds.
4. Place grated tofu and all ingredeints thru salsa in a wok or teflon skillet.
5. Simmer 15 Minutes. Drain any excess liquid.
6. Prepare your taco shells as desired, either soft or crisp. They are really good either way, but we like soft.
7. Place about 3T tofu mix on the bottom of each taco shell, then garnish with lettuce, cheese and tomato. Liberally pour on taco sauce, and add salt as desired.
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