Tofuhummustacos Recipes
MUSHROOM MAPO TOFU
Though this Sichuan dish is traditionally made with ground pork, the real stars are the spicy bean paste, soft tofu and, of course, Sichuan peppercorns, which have a citrus flavor and a signature numbing effect. So switching out the meat for mushrooms is easy and delicious. Our version (which also happens to be vegan), calls for dried shiitakes so you can use the mushroom soaking liquid as stock. If you can't find dried, use fresh shiitakes or creminis and your favorite vegetable stock (or even water). Enjoy this quick meal over white rice to soak up all the tingling sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Put 2 cups cold water and the dried shiitake mushrooms in a small pot and bring to a boil. Turn off the heat and let sit to rehydrate for 30 minutes.
- Squeeze excess water from the mushrooms, cut off and discard the stems and finely chop the mushrooms. Measure the mushroom-soaking liquid and add enough cold water to come to 1 1/2 cups.
- Mix the cornstarch and 2 tablespoons cold water in a small bowl until combined; set aside.
- Heat 2 tablespoons of the vegetable oil in a wok or large high-sided skillet over medium-high heat until it starts to smoke. Add the shiitakes and cook until browned, about 4 minutes. Lower the heat to medium, add the remaining 2 tablespoons vegetable oil, the ginger, douchi, doubanjiang, Sichuan peppercorn powder, garlic and dried chile, if using, and cook until everything is bright red, about 1 minute.
- Add the mushroom-soaking liquid to the wok, scraping any brown bits off the bottom. Gently stir in the tofu and bring to a boil. Add the soy sauce and sugar, then stir in the cornstarch slurry and half of the scallions. Bring to a simmer and simmer until the sauce is glossy, about 1 minute.
- Transfer to a serving dish, sprinkle with the remaining scallions and more Sichuan peppercorn powder if desired and drizzle the toasted sesame oil on top.
TOFU TACOS RECIPE BY TASTY
Here's what you need: extra firm tofu, low sodium soy sauce, tomato sauce, chili powder, garlic powder, cumin, black pepper, cayenne, olive oil, small corn tortillas, lettuce, tomato, vegan shredded cheese, guacamole
Provided by Rachel Gaewski
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400ºF (200ºC).
- Use your hands to crumble the tofu into a medium bowl. Add the soy sauce, tomato sauce, chili powder, garlic powder, cumin, pepper, and cayenne and stir until well-combined.
- Add a drizzle of olive oil to a large baking sheet. Transfer the tofu to the baking sheet, using a spatula to spread it out as much as possible.
- Bake for 20-25 minutes, stirring halfway through, until golden brown and slightly crispy.
- Fill the tortillas with the tofu, lettuce, tomato, shredded cheese, and guacamole.
- Enjoy!
Nutrition Facts : Calories 429 calories, Carbohydrate 31 grams, Fat 26 grams, Fiber 7 grams, Protein 25 grams, Sugar 3 grams
TOFU HUMMUS TACOS
Make and share this Tofu Hummus Tacos recipe from Food.com.
Provided by Dancer
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine all of the ingredients at the top of the list in a food processor, and process until smooth.
- Heat the taco shells, and spoon tofu/bean mixture into shells.
- Garnish with veggies, and serve rice on side.
Nutrition Facts : Calories 331.7, Fat 12.2, SaturatedFat 1.9, Sodium 324.1, Carbohydrate 47, Fiber 3.7, Sugar 1.1, Protein 10.3
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