Tofu is one of those weird items that neither DH nor I had tried (on purpose) prior to us getting together. Quite frankly, I didn’t think that a jiggly gelatinous goo floating in liquid could be tasty. Ever.
But I’m so very glad I was wrong. I’ve made tofu a number of times now, and feel comfortable with it’s texture and flavor. It is really very versatile!
After a touch of preparation, this stuff nicely substituted cubed chicken or the need for a meat in tacos. You’d never know it was missing!
Tofu Taco Recipe
Feeds 2-4 depending on appetites!
1 container tofu, extra firm
1 medium-to-large onion, chopped
1 can black beans
1 tomato, chopped OR 1/2 can chopped tomatoes
1 kabocha squash, cooked, mashed
1/4 cup milk, for squash mashing purposes
1 tbsp melted butter, for squash flavoring purposes
Olive oil for pan
Shredded cheese (we used a spicy buttery one–no clue the name– and a cheddar taco mix)
Salsa (we use Aldi chunky salsa and Herdez Salsa Verde)
Paprika, garam masala, garlic powder, dried parsley, pepper, salt
Tortillas (corn or flour works!), heated on the stovetop
I like to use a squash as a base on my tortillas instead of refried beans for a number of reasons–it’s healthier, heartier, and I can reuse it in a number of ways if there are leftovers. I have a hard time with refried beans sometimes…
So I bought a kabocha squash, cooked it ahead of time, threw the innards in a food processor with a touch of milk and butter..and came up with a lovely smash. (Just so you know..my husband was weirded out by the thought of using it in place of refried beans. So he opted to not use anything and eat this as a side… He ate it and loved it!).
Drain tofu for 30 minutes to 1 hour in a collander lined with paper towels (or cheesecloth if you have it). Once fairly dry, slice into 1/2″ long sections, then slice again for small cubes.
Place in warm pan with a touch of olive oil to prevent sticking. Cook in increments of 5-8 minutes, stirring the pieces so that each side turns a nice warm honey shade.
Once cooked, remove the tofu. Add a touch more olive oil and the onion. Cook until some pieces are brown, others are translucent.
Season the tofu by adding 1/2 – 1 tsp paprika, 1/4 tsp black pepper, 1/2 tsp salt, a pinch of garlic powder, 1 tbsp parsley flakes, and a few shakes of garam masala. Toss to coat. (Honestly, at this point, you could make it taste like anything. Change it to YOUR tastes!).
Get all your toppings readily available in assembly-line formation!
(Just so you know… we did have some bacon jam and old guacamole on hand just in case.. but no one ended up using either. So back in the fridge those two went for a different night! The last picture right above was what we ended up using….).
Assemble tacos. Then add salsa!
(The husband’s plate. With mashed-squash-as-a-side. He had 4 tacos that night total)