SOFT TACOS WITH SCRAMBLED TOFU AND TOMATOES
Soft tofu makes a wonderful stand-in for scrambled eggs. Serve these savory tacos for a great Mexican and vegan breakfast.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, main course
Time 25m
Yield Serves four
Number Of Ingredients 12
Steps:
- Combine the tomatoes, garlic and chile in a blender, and blend until smooth.
- Heat the oil in a large nonstick skillet over medium heat, and add the onion. Cook, stirring, until tender, about five minutes. Increase the heat to medium-high, and add the cumin. Stir together, and when the pan is quite hot, pour in the blended tomato mixture. It should sizzle. Cook, stirring, about five minutes, until the sauce is thick, dark and fragrant, and your spoon leaves a canal when you run it down the center of the pan. Add salt to taste.
- Add the tofu to the pan, and mash it into the sauce using the back of your spoon. Add the soy sauce, and continue to cook for another five minutes, stirring and mashing the tofu. Stir in the cilantro. Taste and adjust seasonings.
- Heat the tortillas and place two on each plate. Top with the tofu mixture and serve, passing salsa on the side.
TOFU SCRAMBLE BREAKFAST TACOS RECIPE BY TASTY
Here's what you need: olive oil, tofu, low sodium soy sauce, nutritional yeast, turmeric, garlic powder, black pepper, spinach, whole wheat tortillas, avocado, red pepper, hot sauce
Provided by Rachel Gaewski
Categories Breakfast
Time 30m
Yield 1 serving
Number Of Ingredients 12
Steps:
- In a medium-sized sauté pan, add olive oil and tofu, and sauté until lightly browned.
- Add in soy sauce, nutritional yeast, garlic powder, turmeric, black pepper, red pepper, and spinach, then sauté for 3-5 more minutes or until spinach is wilted.
- Serve immediately on tortillas and top with avocado, and hot sauce.
- Enjoy!
Nutrition Facts : Calories 542 calories, Carbohydrate 60 grams, Fat 26 grams, Fiber 7 grams, Protein 17 grams, Sugar 6 grams
TACOS WITH SPICY TOFU, TOMATOES AND CHARD
In these tacos, tofu stands in for meat in a vegan picadillo, cooked in a modified salsa ranchera. I've never been one for meat "substitutes," and I normally don't advocate using tofu in anything other than Asian dishes. But I find this pretty irresistible, a sort of vegan picadillo. You can make it spicier by adding more chiles, milder by using less. The tofu is cooked in a modified salsa ranchera; being tofu, it absorbs the sweet and spicy flavors of the tomatoes and chiles. I used firm tofu and mashed it with the back of my spoon. Silken tofu is also a good choice, though then you will have something more akin to Mexican scrambled eggs.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, tacos, appetizer, main course
Time 45m
Yield 8 tacos, 4 servings
Number Of Ingredients 13
Steps:
- Preheat broiler with rack set about 4 inches from the heat. Cover a baking sheet with foil. Place tomatoes on foil and broil for 6 minutes, until blackened in spots or all over. Using tongs, flip over and broil for another 4 to 6 minutes. The tomatoes should be charred and cooked through. Remove from oven and tip, with juices, into a bowl. Allow to cool until you can handle them, then core and discard skins. Purée, along with juices in the bowl, in a blender or a food processor.
- Meanwhile, bring a large pot of water to a boil while you stem and wash the chard. When water comes to a boil, add salt to taste and chard. Blanch for 1 minute and transfer to a bowl of cold water. Drain and take up chard by the handful to squeeze out excess water. Cut in 1/4-inch wide strips and set aside.
- Heat oil in a large, heavy skillet over medium heat and add onion. Cook, stirring, until tender and beginning to color, 5 to 8 minutes. Add a generous pinch of salt, the garlic, cumin and chili powder and cook, stirring, until garlic is fragrant, about 30 seconds. Add puréed tomatoes, which should sizzle as soon as they hit the pan. Cook, stirring often, until purée thickens and leaves a canal when you run your spoon down the middle, about 5 minutes. Season to taste with salt.
- Add minced chiles and tofu, and mash tofu into the tomatoes using the back of your spoon. Add Swiss chard and salt to taste, and continue to cook for another 5 minutes, stirring and mashing tofu. Stir in cilantro. Taste and adjust seasonings.
- Heat tortillas and top with tofu mix. Serve with salsa on the side if desired.
Nutrition Facts : @context http, Calories 334, UnsaturatedFat 11 grams, Carbohydrate 37 grams, Fat 14 grams, Fiber 9 grams, Protein 21 grams, SaturatedFat 2 grams, Sodium 862 milligrams, Sugar 6 grams
BEEF SOFT TACOS
Make and share this Beef Soft Tacos recipe from Food.com.
Provided by John Clotfelter
Categories Cheese
Time 15m
Yield 5 serving(s)
Number Of Ingredients 14
Steps:
- In a medium bowl combine the beef with the flour, salt, minced onion, paprika, chili powder, garlic powder and onion powder Use your hands to mix evenly.
- Heat skillet to med/low heat.
- Add beef mixture and water to the pan.
- Brown the beef, breaking it up as it cooks.
- Heat the tortillas in the microwave, wrapped in damp paper towels.
- Spread meat into tortillas, top with cheese, tomatoes, lettuce and sour cream.
TOFU SCRAMBLE TACOS
These tofu tacos are a quick, easy, vegetarian meal and makes enough for dinner and lunch the next day. I keep an all-natural taco seasoning on hand to use in these but you can easily use your own blend of spices. They're versatile and can be jazzed up with olives, jalepenos, cheese, avocado, or pico de gallo. This can also be just as tasty eaten on it's own or over brown rice.
Provided by thesinglebite
Categories Mexican
Time 30m
Yield 4 tacos, 2 serving(s)
Number Of Ingredients 9
Steps:
- Cut tofu into 1 inch cubes and add to a skillet coated with cooking spray. Cook tofu over medium heat until lightly browned. Flip as needed to cook evenly. Transfer to a small dish and set aside.
- Re-spray pan with cooking spray. Add green pepper and onion and saute a few minutes until onions are translucent. Add tofu, corn, tomatoes and taco seasoning. Stir to combine everything and use spatula to break up tofu into smaller pieces. Cook for a 3-5 minutes or until extra liquid from the tomatoes has cooked off.
- Fill tortillas and top as desired. Enjoy!
- *Note: Here are some tips on how to drain and press tofu as well as how to freeze and save the remainder of the block. I also like to freeze the rest of the tomatoes in small tupperware containers (about 4 ounce size) so that I have ready to use for future recipes.
Nutrition Facts : Calories 206.6, Fat 5.1, SaturatedFat 1, Sodium 106.3, Carbohydrate 33.8, Fiber 6, Sugar 5.1, Protein 10.7
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