Cinco de Mayo is just around the corner so it couldn’t be a better time for perfecting some of those Mexican inspired recipes, of course done vegan and healthy. When I teach cooking classes people always ask me for tips on cooking tofu. I think getting the right texture is the biggest challenge when cooking with tofu. In this recipe I’ve used one of my secret weapons, the vacuum packed tofu that’s already been pressed. Not the kind in water that you have to drain and press yourself. This way you cut out a step and the tofu already has that firm texture. You definitely wouldn’t a watery, mushy mesh of tofu in your tacos. Yuck.
I love the House Foods Vacuum Packed Tofu, and the Cutlet is great too because it also has a “skin” on it, as well as great texture. And bonus – they’re CERTIFIED ORGANIC and NON-GMO CERTIFIED. So, so important when buying soy products. You can read more about GMO’s (Genetically Modified Organisms) on the Non-GMO Project site.
Makes 4 tacos
1 Tbsp cumin
2 tsp chili powder
1 tsp garlic powder
1/4 tsp black pepper
1/2 tsp chipotle powder or cayenne (optional)
2 tsp low-sodium soy sauce (or gluten-free tamari)
1 8oz. package vacuum packed tofu such as House Foods (not the kind in water)
1/4 cup diced onion (or add 1/2 tsp onion powder to spices)
4 crispy taco shells, warmed in the oven
Fixins: Avocado (mashed with a pinch of salt), pico de gallo, shredded lettuce, hot sauce
Mix spices in a bowl, then add soy sauce. Crumble tofu into the bowl and mix with a fork to further break up tofu and thoroughly coat with spices.
Heat a skillet sprayed with cooking spray or lightly coated with oil. Add tofu and onion. Cook over medium-heat, stirring a few times, for about 5-8 minutes. Spoon into tacos shells and pile on the fixins!