With Thanksgiving only a few days away, I was determined to use up whatever we had before leftovers fill the fridge. An inspection revealed tofu, broccoli, an avocado, and some cheese. So – what’s better than tacos! Taco night is one of my favorites, for us or for a crowd, but I’ve never made a tofu taco. I found this recipe to use as a base, and experimented along the way.
Steps & Notes:
- Cut & dry the tofu.
- I had extra firm tofu and cut it into strips and then cubes. To dry it, I covered it with a paper towel, a plate, and put a heavy bowl on top. I’m sure there is a more efficient way to do this. Something for further research.
- Coat and cook the tofu.
- Dip the tofu into a mixture of equal parts honey and sriracha. Then, coat it in the dry ingredients (ground flaxseed, 1 teaspoon each of chili powder and cumin, 1/2 teaspoon each of salt and garlic powder, 1/8 teaspoon of pepper). the recipe suggested a heavy coat, which I agree was an important step.
- The recipe called for cornmeal, which I didn’t have. After testing a piece of tofu coated in almond flour and another with flaxseed I decided to use the flax it stayed bonded to the tofu better.
- The recipe also emphasized the use of an iron skillet, which I don’t have. My frying pan worked OK, but I’m curious to learn/read more about the benefits of cast iron. Thoughts?
- Prepare toppings.
- Tonight I made some roasted corn with crushed red pepper, roasted broccoli, jalapeno black beans, fresh tomatoes, fresh avocado, and of course some cheese.and greek yogurt.
Taco night was a hit! I will be sure to try these tofu tacos again, and will add even more to the table.
- Refried beans
- Beans & rice
- Homemade salsa
- Roasted peppers
- Caramelized onions
- Try new taco shells/tortillas
- A fried egg