At my house, tacos are a thing of simplistic, yet creative beauty. We have them for dinner at least once a week and sometimes have a breakfast taco every single morning. To help keep things a bit more healthy, I will often cook tofu in place of meat. I keep tofu on hand in my freezer so it’s an easy go to meal. If you freeze extra firm tofu, it crumbles after it has defrosted with a texture much like lean hamburg or ground turkey and so it makes an amazing meat substitute. I used this method at a chili cook off and fooled many die hard carnivores with my Vegan Southwest Chili. Several people came back after finishing their sample and quizzed me on what the “texture” was in my chili, if it was vegan. Every single person was shocked that they had not only eaten tofu, but had liked it. So if you are a wee bit intimated by tofu or just haven’t given it a go yet, try this method and let me know what you think. You can season the tofu any way you wish but you must season it well. A few of my favorite tofu substitutes are of course in crunchy or soft tacos, chili, vegan Sloppy Joe’s, and “meat” sauce for pasta. I’m not a vegetarian and definitely not vegan, but going meatless multiple meals a week is incredibly healthy for you, great for the environment, and easier on your budget. Most importantly, it’s delicious!

TexMex Tofu Tacos

Ingredients:

1 pkg extra firm tofu, preferably frozen then defrosted and as much water squeezed out as possible

1/2 sweet onion, chopped

1-2 jalapenos, chopped (optional)

2 small garden fresh tomatoes, chopped

1 tablespoon coconut oil

3 tablespoons TexJoy Chili powder

2 tablespoons Penzey’s Chili powder 9000

1 tablespoons dark chili powder, reserved

1/2 teaspoon Salt Free TexJoy Steak Seasoning

1/2 teaspoon garlic powder

1/2 teaspoon Mexican oregano

2 tablespoons cumin, reserved

1 teaspoon smoked paprika

1 cup water

1 vegetable bullion cube

1 tablespoon chopped fresh cilantro

Salt and pepper to taste

Note: you can of courseuse a pre-measured chili or taco seasoning mix but I don’t recommend it

Method:

In a cast iron skillet over medium heat, saute the sweet onion in the coconut oil until translucent, about 5 minutes. Salt and pepper. Add the chopped jalapeno and Mexican oregano and saute about 5 minutes more. Crumble the tofu into the skillet and stir well. Let the tofu saute about 5 minutes just to crisp it up slightly. Next add in the remaining seasonings, expect the cumin and dark chili powder. These will be added in right at the end of the cooking time to brighten up the tofu. Add the the cup of water and bullion and stir until the bullion has completely dissolved. Reduce to a simmer and cook about 20 minutes or until all the seasoned water has been absorbed. Turn off the heat and add in the dark chili powder, cumin, and cilantro. Taste the tofu and adjust seasoning as needed. Tofu is a blank slate and it craves seasoning much like potatoes and rice. So tasting it is key. Once your seasonings are on point cover the tofu then quickly heat white or yellow corn taco shells per directions. Build the tacos any way you desire or create a taco bar and let everyone build their own.

Garnishes: Salsa Fresca, Sour Cream, Shredded Savoy Cabbage, fresh chopped Cilantro