Tofu tacos with all the trimmings!

AuthorJen Booker
RatingDifficultyIntermediate

Taco Tuesday!

Yields2 Servings

 6 Taco shells or Tortillas
 1 Onion (diced)
 3 Garlic cloves (minced)
 1 tbsp Cumin
 1 tbsp Paprika
 1 tsp Chilli powder
 350 g Tofu (Ideally frozen & thawed)
 1 Red pepper
 0.25 cup Ketchup
 2 tbsp Soy sauce
 2 tbsp Hot sauce
 1 Avocado (sliced)
 1 Coriander (bunch)
 0.50 Red onion (very finely chopped)
 4 Large tomatoes (very finely chopped)
 1 tbsp Jalapeno (very finely chopped)
 1 Lime (juiced)

1

Heat the oil in large skillet over medium-high heat. Add onion and cook it until soft and translucent, stirring occasionally, about 5 minutes.

2

Stir in the garlic, cumin, paprika, chilli powder, and black pepper. Cook everything together for about 1 minute, until the mixture becomes very fragrant.

3

Crumble the tofu into the skillet, keeping it as chunky as you like. Stir to coat the tofu in spices. Cook everything for about 2 minutes, or until the tofu begins to brown. Be careful, as tofu that's been frozen tends to burn quicker.

4

Stir in the bell pepper and cook it with the tofu for about 2 minutes, until it just begins to become tender.

5

Stir in the tomato sauce, soy sauce, and hot sauce.

6

Continue to cook the mixture, stirring occasionally, just until everything is well mixed and the liquid dries up just a bit, about 2 minutes, adding a bit of water to the skillet if it dries too much.

7

Take the skillet off of the burner and season the mixture with salt to taste. Adjust any other seasonings to your liking.

8

Make the Pico De Gallo bu mixing together the finely chopped red onion, tomatoes, lime juice, corianders and jalapeño. Season with salt and pepper

9

Serve tacos with avocado, pico de gallo and coriander leaves and any other toppings of choice

CategoryCuisine

Ingredients

 6 Taco shells or Tortillas
 1 Onion (diced)
 3 Garlic cloves (minced)
 1 tbsp Cumin
 1 tbsp Paprika
 1 tsp Chilli powder
 350 g Tofu (Ideally frozen & thawed)
 1 Red pepper
 0.25 cup Ketchup
 2 tbsp Soy sauce
 2 tbsp Hot sauce
 1 Avocado (sliced)
 1 Coriander (bunch)
 0.50 Red onion (very finely chopped)
 4 Large tomatoes (very finely chopped)
 1 tbsp Jalapeno (very finely chopped)
 1 Lime (juiced)

Directions

1

Heat the oil in large skillet over medium-high heat. Add onion and cook it until soft and translucent, stirring occasionally, about 5 minutes.

2

Stir in the garlic, cumin, paprika, chilli powder, and black pepper. Cook everything together for about 1 minute, until the mixture becomes very fragrant.

3

Crumble the tofu into the skillet, keeping it as chunky as you like. Stir to coat the tofu in spices. Cook everything for about 2 minutes, or until the tofu begins to brown. Be careful, as tofu that's been frozen tends to burn quicker.

4

Stir in the bell pepper and cook it with the tofu for about 2 minutes, until it just begins to become tender.

5

Stir in the tomato sauce, soy sauce, and hot sauce.

6

Continue to cook the mixture, stirring occasionally, just until everything is well mixed and the liquid dries up just a bit, about 2 minutes, adding a bit of water to the skillet if it dries too much.

7

Take the skillet off of the burner and season the mixture with salt to taste. Adjust any other seasonings to your liking.

8

Make the Pico De Gallo bu mixing together the finely chopped red onion, tomatoes, lime juice, corianders and jalapeño. Season with salt and pepper

9

Serve tacos with avocado, pico de gallo and coriander leaves and any other toppings of choice

Tofu tacos with all the trimmings!

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