Tofu Tacos
Author: Nancy Stanton
Recipe type: Dinner
Cuisine: Mexican
- For Tofu:
- 14 oz Extra Firm or Super Firm Organic Tofu
- Salt, Pepper, and Cumin to sprinkle on sliced tofu
- Spray Oil (olive, coconut or grape seed)
- For Sauce:
- 1-7 oz can Green Chilies
- 1-14 oz can Diced Tomatoes with Chilies (You only need ¾ cup tomatoes and 1 Tbsp tomato juice)
- 1 tsp Cumin
- ½ tsp Paprika
- ½ tsp Garlic Powder
- ½ tsp Oregano
- ½ tsp Salt
- ¼ tsp Tumeric
- ¼ tsp Smoked Paprika
- ½ of a lemon, juiced
- ¼ cup Cilantro, chopped
- 3½ Tbsp Warm Water
- 1 tsp Coconut Palm Sugar (can omit or use brown sugar)
- Tofu:
- Cut tofu into ¼" to ½" slices
- Place slices on a towel covered cutting board, top with another towel and another cutting board Place pots/pans on top to assist with pressing
- Leave for 30 to 60 minutes
- While tofu is "pressing", make sauce (instructions to follow)
- Lightly sprinkle salt, pepper, and cumin on pressed tofu
- Heat skillet over med/high heat and spray with coconut oil
- Place tofu in skillet to brown each side, approximately 1-2 minutes
- Remove from heat, cube tofu once cool enough to handle
- For Sauce:
- In a food processor, add the can of Green Chilies and the ¾ cup Tomatoes and 1 tablespoon juice from can
- Blend for 10 seconds
- Add Spices, Lemon Juice, Cilantro, Warm Water and Coconut Palm Sugar
- Blend for 20 seconds
- Place in large pot and start to heat over medium heat
- Place tofu in sauce and let simmer for 30 - 60 minutes
- Serve over warm tortillas, cabbage and any other taco toppings
Recipe by Dinners Swerved at https://dinnersswerved.com/tofu-tacos/
3.5.3208