I really enjoy tofu it is so versatile and I don’t mind the texture but I know many who just can’t get over it.
I have made tofu tacos since my children were so little now they are grown adults that still enjoy this recipe, even my meat-eating son likes these better than meat tacos!
I don’t freeze my tofu for this recipe but those of you that have a hard time with the texture may like to do that step. I just pat dry all the moisture out of my tofu that I can with a towel then cut it into small bite sized pieces for todays recipe.
To Freeze tofu:
This will take about 15-20 minutes to prep but you may find it worth doing because you may keep it in the freezer up to five months.
Drain all water out of tofu.
I recommend using cheese cloth but if you have paper towels they work too. Place cheesecloth or paper towel on a flat surface such as a cutting board. Put drained tofu on the cheesecloth/paper towel then cover with cheesecloth/paper towel, finally place a heavy object on top for about 15 minutes. This will remove all remaining moisture.
After the 15 minutes place tofu in a freezer bags, make sure all air is out of the bags.
Don’t get alarmed when you see the frozen tofu’s color it will change to some form of yellow depending on the brand you use. Remember to always thaw tofu before cooking.
Tofu Tacos:
Extra Firm Tofu cut into small pieces ( the amount depends of the size and appetites of those eating but one block serves 2-3 people)
4-5 cloves of garlic diced
1 small onion chopped
1-2 green chilies chopped
1 Tablespoon cumin
1 Tablespoon red chili powder
1 Teaspoon veggie bouillon
1 8oz can tomato sauce
1 Tablespoon olive oil
Black and white pepper to taste
Tabasco sauce according to taste
Place olive oil in frying pan then add tofu, garlic, onion green chilies sauté let tofu get nice and crispy brown. add seasoning, veggie bouillon, tomato sauce and tabasco. Let simmer then serve on hard or soft taco shells top with the ideas below.
Taco toppings:
Grated Cheese
Lettuce, Tomatoes, Avocados and Cilantro chopped.
