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 one still enjoys this recipe, and yes, the one whom still enjoys this recipe is my meat-eating son who says he 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 and some wights then cut it into small bite sized pieces or for today’s recipe I decided to shred the tofu.
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 only have towels, they work too. Place cheesecloth or towel on a flat surface such as a cutting board. Put drained tofu on the cheesecloth/ towel then cover with cheesecloth/ towel, finally place a heavy object on top for about 15 minutes. This will remove all remaining moisture.
After the 15 minutes place cut or shredded tofu in a freezer bag, make sure all air is out of the bag.
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.
Extra Firm Tofu cut into small pieces, or you may wish to shred the tofu (the amount depends on 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 or per taste
1 Tablespoon red chili powder or per taste
1Teaspoon onion powder
1 Teaspoon garlic powder
1 Teaspoon veggie bouillon
1 8oz can tomato sauce.
1 Tablespoon olive oil
Black and white pepper, and Tabasco per 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.
Lettuce, Tomatoes, Avocados and Cilantro chopped.