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Shredded tofu tacos
2024-02-09
https://www.metro.ca/userfiles/image/recipes/tacos-tofu-12273.jpg
PT10M
PT25M
PT35M
Preheat the oven to 400 degrees Fahrenheit and prepare a baking sheet lined with parchment paper or a non-stick baking mat.In a bowl, combine soy sauce, maple syrup, tomato paste, apple cider vinegar, nutritional yeast, coffee, and spices. Mix well until a homogeneous texture is achieved. Set aside.Over a clean, dry cloth, using a cheese grater, shred the tofu (Note: the texture will vary depending on the size of the grater holes. If you don't have a grater, you can also crumble the tofu with your fingers). Fold the cloth like a bundle and press to remove excess water. Transfer the tofu to the bowl with the marinade. Mix to coat evenly.Add the cornstarch and mix well. Then add the oil and mix well. Transfer the tofu onto the baking sheet.Bake for 15 minutes, then stir. Bake again for 5 to 10 minutes, or until the tofu is golden brown.While the tofu is cooking, prepare the remaining ingredients.In a small bowl, combine the mayonnaise-style spread, lime juice, and hot sauce. Whisk until smooth. Set aside.In a dry skillet over high heat, place 3 tortillas at a time. Cook for 1-2 minutes on each side until they puff up and are lightly browned.Assembly:Spread some spicy mayonnaise on each tortilla, then add the tofu filling. Add the vegetables and garnish with a squeeze of lime juice if desired.Source: Loounie
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Shredded Tofu:
2 tablespoons (30 mL) soy sauce
1 tablespoon (15 mL) Maple syrup
1 tablespoon (15 mL) tomato paste
1 tablespoon (15 mL) apple cider vinegar
2 tablespoons (30 mL) nutritional yeast flakes
2 teaspoons (10 mL) instant coffee (decaffeinated)
2 teaspoons (10 mL) sweet paprika
2 teaspoons (10 mL) garlic powder
1 teaspoon (5 mL) ground coriander
1/2 teaspoon (2,5 mL) ground cumin
1/2 teaspoon (2,5 mL) smoked paprika
1/2 teaspoon (2,5 mL) dried oregano
pepper, to taste
1 block (400 g) Life-Smart Extra Firm Plain Tofu, Naturalia
1 tablespoon (15 mL) cornstarch
2 tablespoons (30 mL) canola oil
Spicy Mayonnaise:
1/2 cup (125 mL) Life Smart Mayonnaise Style Spread, Plant-Based
1 tablespoon (15 mL) lime juice
1 tablespoon (15 mL) hot sauce, to taste
Taco Assembly :
1 package of 12 SELECTION 4.5" Flour Tortillas, Street Tacos
1 head of romaine lettuce thinly sliced
1 pint cherry tomatoes, halved
1 small red onion, thinly sliced
Thinly sliced radishes (optional)
lime wedges (optional)
Shredded tofu tacos
4
Main course
0:10
Preparation
0:25
COOKING
0:35
TOTAL TIME
Ingredients
-
Shredded Tofu:
-
2 tablespoons
(30 mL)soy sauce
-
1 tablespoon
(15 mL)Maple syrup
-
1 tablespoon
(15 mL)tomato paste
-
1 tablespoon
(15 mL)apple cider vinegar
-
2 tablespoons
(30 mL)nutritional yeast flakes
-
2 teaspoons
(10 mL)instant coffee (decaffeinated)
-
2 teaspoons
(10 mL)sweet paprika
-
2 teaspoons
(10 mL)garlic powder
-
1 teaspoon
(5 mL)ground coriander
-
1/2 teaspoon
(2,5 mL)ground cumin
-
1/2 teaspoon
(2,5 mL)smoked paprika
-
1/2 teaspoon
(2,5 mL)dried oregano
-
pepper, to taste
-
1 block
(400 g)Life-Smart Extra Firm Plain Tofu, Naturalia
-
1 tablespoon
(15 mL)cornstarch
-
2 tablespoons
(30 mL)canola oil
-
Spicy Mayonnaise:
-
1/2 cup
(125 mL)Life Smart Mayonnaise Style Spread, Plant-Based
-
1 tablespoon
(15 mL)lime juice
-
1 tablespoon
(15 mL)hot sauce, to taste
-
Taco Assembly :
-
1 package
of 12 SELECTION 4.5" Flour Tortillas, Street Tacos
-
1
head of romaine lettuce thinly sliced
-
1 pint
cherry tomatoes, halved
-
1
small red onion, thinly sliced
-
Thinly sliced radishes (optional)
-
lime wedges (optional)
Preparation
Preheat the oven to 400 degrees Fahrenheit and prepare a baking sheet lined with parchment paper or a non-stick baking mat.
In a bowl, combine soy sauce, maple syrup, tomato paste, apple cider vinegar, nutritional yeast, coffee, and spices. Mix well until a homogeneous texture is achieved. Set aside.
Over a clean, dry cloth, using a cheese grater, shred the tofu (Note: the texture will vary depending on the size of the grater holes. If you don't have a grater, you can also crumble the tofu with your fingers). Fold the cloth like a bundle and press to remove excess water. Transfer the tofu to the bowl with the marinade. Mix to coat evenly.
Add the cornstarch and mix well. Then add the oil and mix well. Transfer the tofu onto the baking sheet.
Bake for 15 minutes, then stir. Bake again for 5 to 10 minutes, or until the tofu is golden brown.
While the tofu is cooking, prepare the remaining ingredients.
In a small bowl, combine the mayonnaise-style spread, lime juice, and hot sauce. Whisk until smooth. Set aside.
In a dry skillet over high heat, place 3 tortillas at a time. Cook for 1-2 minutes on each side until they puff up and are lightly browned.
Assembly:
Spread some spicy mayonnaise on each tortilla, then add the tofu filling. Add the vegetables and garnish with a squeeze of lime juice if desired.
Source: Loounie
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
