These tofu tacos are my go-to weeknight dinner when I either don’t have much energy for cooking or can’t quite figure out what I want to eat. I always keep tofu in my fridge/freezer and plenty of chili powder in my spice pantry. So, these Texmex style soft tacos are easy to throw together at the last minute. Plus, no one will ever know it’s tofu instead of ground beef either, unless you tell them. Back when I was fostering, my excessively picky kiddos ate meatless tacos every Tuesday and had no idea they were eating crumbled tofu. Tacos are just fun food for all ages and, honestly, everything tastes better wrapped in a charred tortilla (yes, tofu too!). Hopefully, this simple recipe will help you feed your crew even on the busiest of nights.
1 pkg organic firm tofu, drained
1/2 cup diced red onion
2 gloves garlic, skins removed, trimmed and minced
1 cup water or vegetable stock
4 tbsp chili powder, or to taste
4 tbsp cumin powder, or to taste
4 tbsp smoked paprika, or to taste
1 tbsp onion powder, or to taste
1 tbsp garlic powder, or to taste
1 tbsp tamari or soy sauce
1 tsp tomato paste
generous amount of salt and black pepper
6 – 8 yellow corn tortillas (I recommend La Tortilla Factory brand)
about 1/4 cup crispy fried onions
Heat a cast iron skillet over med high flame. Add just enough olive oil to lightly coat the bottom of the skillet. Once the oil is just shimmering add in the onions and fry until translucent, about 3 minutes. Add in the minced garlic and sauté about 1 minute more. Next add in the crumbled tofu and seasonings. Stir the tofu into the seasonings and aromatics. Add in next the water/stock, tomato paste, and soy sauce. Bring up to a boil, stirring to incorporate, then reduce to a simmer. Simmer until all the water has reduced, about 20 minutes. Allow the tofu to continue cooking a couple of minutes longer to enhance the texture. Tofu demands heavy handed seasoning so taste frequently and adjust to your preferences. Once the seasoning and texture is to your liking, turn off the flame and allow to cool slightly.
Meanwhile, over a med flame carefully char the tortillas a few seconds per side flipping frequently until the tortillas begin to bubble up. Store in a tortilla warmer until ready to serve.
Set the tacos up buffet style and allow everyone to build their own and garnish per personal preference. We like topping ours with plenty of crispy fried onions for added texture. I use Indian Gourmet Deep Crispy Fried Onions but French’s works too.
Garnish Ideas: shredded cabbage or iceberg, microgreens or fresh cilantro, salsa or guac, fresh or pickled jalapenos, radishes, fresh squeezed lime, etc.