Tofu Tacos, who knew they could be so good!
When I first stopped eating meat, one question I was always ask, Do you eat a lot of tofu?
Actually it was quite a while before I gave it a try, and it wasn’t love at first bite, it was a soggy mess.
I’ve learned a lot about preparing tofu since then and my love for tofu has blossomed.
First off, there are different kinds of tofu.
Firm, extra firm, soft silken, so many choices – what’s the difference?
Well, the difference is the amount of water that has been pressed out. Less water = firmer, higher fat and higher protein. The one you choose is largely determined by the dish you are preparing.
Silken – best for blended foods, such as smoothies, puddings, dips and sauces.
Firm – good for stir-fries or pan fries and crumbled in scrambles.
Extra and Super Firm – great for baking, grilling and stir-fries as well.
In the end it’s your choice and personal preference, I personally like firm and extra firm for stir-fries, baking and grilling, and soft silken for smoothies, pudding and sauces.
I learned a little technique of pre-baking tofu to make it crisp from Minimalist Baker, and it works well for the recipe.
It’s so good, it almost didn’t make it to the tacos.
No soggies here, just crisp outside and tender inside, perfectly seasoned with a sauce that kicks.
Light miso, chipotle peppers, and hot sauce, mix it all together and you’ve got – Chipotle Buffalo sauce, Spicy Chipotle Buffalo sauce.
Be warned, this sauce is Hot, with a capital H. However, I have to admit, when it come to hot, spicy foods, I’m a bit of a wimp. So for some of you it may not be hot enough.
When put all together, the creamy avocado, crisp tomatoes and pungent cilantro mixed with the sauce, seemed to mellow it a bit. I enjoyed them for dinner and lunch the next day. I’m glad I finally gave Tofu tacos a try. If you give them a try, please let me know what you think, I’d love to know.Print
- 1 12 package of extra firm tofu
- 3 tablespoons yellow miso
- 2 to 3 chipotle peppers in adobe sauce, (you can this canned in the ethnic section of the grocery)
- 1/4 cup hot sauce, (I used Louisiana Hot sauce)
- 1 tablespoon vegetable or canola oil
- 2 avocados, sliced
- 2 limes, cut in wedges
- 12 6-inch flour or corn tortillas
- 3 medium tomatoes, chopped
- 2 cups shredded Coby & Monterey Jack cheese
- 1 bunch cilantro, leaves only
- Slice tofu into 1 inch squares or rectangles, line cookie sheet with a kitchen towel and place absorbent paper towel on top of kitchen towel.
- Place tofu on paper towel and place more paper towels on top of tofu, wrap kitchen towel over tofu and place another cookie sheet on top and place something heavy on top of second cookie sheet and allow to drain 15 minutes, while tofu is draining, preheat oven to 400 degrees.
- Cut tofu into 2 inch cubes, place on parchment lined baking pan, and bake for 25 minutes.
- While tofu is baking mix together miso, chipotle peppers, and hot sauce in food processor or blender until smooth, transfer to bowl and set aside.
- Chop tomatoes, wash and dry cilantro and slice lime into wedges.
- During the last 10 to 15 minutes of tofu baking, wrap tortillas in a parchment lined foil and place in oven.
- When tofu is removed from oven turn off oven and leave tortillas in oven to keep warm.
- When tofu has cooled, transfer to medium bowl and add 2 tablespoons of sauce to tofu, stir until well coated.
- Heat non-stick skillet over medium heat, when skillet is ready add 1 tablespoon of canola or vegetable oil and saute tofu 2 to 3 minutes until browned. Just so you know, there will be some sticking. Transfer tofu to serving dish.
- Slice avocados and squeeze a bit of lime over to prevent browning.
- Remove tortillas form oven.
- Assemble tacos, place tofu on tortillas, avocado slices, tomatoes, cheese and cilantro.
- Top with sauce.