Tofu Taco Recipes?
ReneeDawalga5100
Posts: 177 Member
in Recipes
Hello- on a whim I purchased a container of Firm Tofu with the hopes of making tacos! I have the traditional seasoning packet for tacos (using ground beef) but I was hoping for instructions to make this subbing in the tofu? Honestly I've never had tofu before either!
Thanks!
Thanks!
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Replies
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Eating Well has a whole pile of tofu recipes, as well as meal plans for many different types of diets. Tempeh is a firmer type of soy product and makes pretty good tacos too.1
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If you have time before eating, I would freeze the tofu (right in its water-packing) and then thaw it out. This step will give you a "meatier" texture that many people find more appealing.
Once the tofu is fully thawed, I would either cube it and squish it (I use my fist), using whichever method you think will be the most pleasing for you.
I'd heat my pan and add a bit of oil (1-2 tablespoons) and then add the tofu and cook it, stirring occasionally, for 8-10 minutes until you begin to get a bit of golden brown on the outside. Then I'd add the seasoning and cook for another few minutes. If there are vegetables you like in your tacos like onions or peppers, you can add those when you add the tofu to cook alongside if you want.
If you wind up not being completely thrilled with your first effort, don't be afraid to try again sometime. Sometimes it takes people a couple of times to get the hang of cooking an unfamiliar product. Some people find that tofu really sucks up flavors, so if you want to amp up the flavor with extra spices or salt, that might also be called for.5 -
If you cut into slabs or cubes add a little corn flour to your dry seasoning mix before pan frying to get a crunchy crust.2
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@janejellyroll is on track: freeze and thaw, crumble or cube & drain then start cooking before adding spices.
If I don't have time to freeze and thaw, I'll crumble and drain, then add the spices and let marinate for about 30 minutes, then bake on a cookie sheet on a Silpat for about 45 minutes at 375 with another cookie sheet on top and a heavy weight (cast iron pan) to press the tofu while it bakes.3 -
rosebarnalice wrote: »@janejellyroll is on track: freeze and thaw, crumble or cube & drain then start cooking before adding spices.
If I don't have time to freeze and thaw, I'll crumble and drain, then add the spices and let marinate for about 30 minutes, then bake on a cookie sheet on a Silpat for about 45 minutes at 375 with another cookie sheet on top and a heavy weight (cast iron pan) to press the tofu while it bakes.
Oh yeah, baking is good too! I love the texture that I get when I bake tofu.1 -
Why not use vegan "meat" instead?ReneeDawalga5100 wrote: »Hello- on a whim I purchased a container of Firm Tofu with the hopes of making tacos! I have the traditional seasoning packet for tacos (using ground beef) but I was hoping for instructions to make this subbing in the tofu? Honestly I've never had tofu before either!
Thanks!
A.C.E. Certified Personal and Group Fitness Trainer
IDEA Fitness member
Kickboxing Certified Instructor
Been in fitness for 30 years and have studied kinesiology and nutrition
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@ninerbuff, she said she already had the tofu:-)
And as an herbivore, I generally don't like fake meat products. Gimme the tofu or some black beans any day!
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Thank you all! Just curious, how long does it take to thaw out?0
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Also- when you use the taco season, it states to use 2/3 cups water, would I still add water?0
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Why not use vegan "meat" instead?ReneeDawalga5100 wrote: »Hello- on a whim I purchased a container of Firm Tofu with the hopes of making tacos! I have the traditional seasoning packet for tacos (using ground beef) but I was hoping for instructions to make this subbing in the tofu? Honestly I've never had tofu before either!
Thanks!
A.C.E. Certified Personal and Group Fitness Trainer
IDEA Fitness member
Kickboxing Certified Instructor
Been in fitness for 30 years and have studied kinesiology and nutrition
Thank you- I chose Firm tofu for cost. Regular meat would have cost $10 and the tofu was less than $2. I did see the "meat crumbles" however that was up to par with the regular meat. Just trying something to save a buck.1 -
ReneeDawalga5100 wrote: »Thank you all! Just curious, how long does it take to thaw out?
I usually give it about 24 hours to thaw out (in the fridge). Regarding your question about water, tofu already has a lot of water in it, so I would go by feel on that one.0 -
https://itdoesnttastelikechicken.com/vegan-tofu-taco-crumbles/
My daughter is vegan and this site has really simple vegan recipes that I use quite often.1 -
Think instead of cooking it in a pan with oil you could season it and do the little cubes in the air fryer instead?1
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ReneeDawalga5100 wrote: »Thank you all! Just curious, how long does it take to thaw out?
I frequently take it out of the freezer and set it in the sink before breakfast and it's thawed by the time I'm ready to make dinner in +- 10 - 12 hours. It will sometimes have a few icy pieces, but I can still crumble and drain it
And as to adding water, my suggestion would be "as needed." I like my taco tofu fairly dry, but my spouse likes it more "saucy" so he likes to add more water than I do.0 -
Thank you all!0
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ReneeDawalga5100 wrote: »Also- when you use the taco season, it states to use 2/3 cups water, would I still add water?
Given the water question, I'll add another tofu cooking option: Cube & bake the tofu plain (with a mist of oil, or just with a skim of oil on the pan so it won't stick) until it's fairly dry but not burned. In that state, it will sponge up a good bit of any flavorful sauce - maybe more absorption that if marinated before baking - when you combine them.
I'm still not sure about whether to adjust the water quantity, because that seems like it would depend on whether there are thickeners in the taco season mix or not, and if so how much. I'd add some water and eyeball it, personally, then decide whether to add more . . . but I'm very much an "try stuff because what's the worst that could happen?" kind of cook, and not everyone is.
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TBH, tofu tacos wouldn't be my first choice to first experiment with tofu. I like cooking with tofu but I don't try to pretend it's meat.
In my experience I'm always disappointed when tofu is presented as a meat substitute rather than just a high protein ingredient. Unless you are avoiding all meat, try your favorite taco/chili recipe with half the usual meat plus tofu. This approach makes tofu more of a meat extender rather than a replacement.0 -
TBH, tofu tacos wouldn't be my first choice to first experiment with tofu. I like cooking with tofu but I don't try to pretend it's meat.
In my experience I'm always disappointed when tofu is presented as a meat substitute rather than just a high protein ingredient. Unless you are avoiding all meat, try your favorite taco/chili recipe with half the usual meat plus tofu. This approach makes tofu more of a meat extender rather than a replacement.
Why would a tofu taco be pretending to be meat instead of just being a taco with tofu in it? When I cube tofu and put it in a taco or burrito, there's no pretending involved. I know the impulse is to assume that most non-Asian uses of tofu are somehow "pretending," but it's got a taste and texture that many people (including me) enjoy.3 -
janejellyroll wrote: »TBH, tofu tacos wouldn't be my first choice to first experiment with tofu. I like cooking with tofu but I don't try to pretend it's meat.
In my experience I'm always disappointed when tofu is presented as a meat substitute rather than just a high protein ingredient. Unless you are avoiding all meat, try your favorite taco/chili recipe with half the usual meat plus tofu. This approach makes tofu more of a meat extender rather than a replacement.
Why would a tofu taco be pretending to be meat instead of just being a taco with tofu in it? When I cube tofu and put it in a taco or burrito, there's no pretending involved. I know the impulse is to assume that most non-Asian uses of tofu are somehow "pretending," but it's got a taste and texture that many people (including me) enjoy.
Jane, Jane, Jane. Don't you know? "Real tacos" have meat. All real food has meat. SMH.
/kidding, profoundly so . . . I had pretty much your reaction to the PP. Perhaps it was more understandable in light of the OP experimenting with tofu, and using a seasoning that had been designed for meat. I hope OP comes back and tells us how it worked!
Lately, I've been liking tofu crusted with chickpea crumbs, and baked, eaten with Yellow Bird sriracha. The crumbs are sold as a gluten-free panko alternative, but I tried them for the extra protein (I'm not gluten intolerant). They're a bit on the firm side, but if the prep includes something that moistens them during baking, I quite like them. Most recent trip to the store (2 stores!) . . . none. Dangit. 😐 Will be looking online.
But I digress.1 -
janejellyroll wrote: »TBH, tofu tacos wouldn't be my first choice to first experiment with tofu. I like cooking with tofu but I don't try to pretend it's meat.
In my experience I'm always disappointed when tofu is presented as a meat substitute rather than just a high protein ingredient. Unless you are avoiding all meat, try your favorite taco/chili recipe with half the usual meat plus tofu. This approach makes tofu more of a meat extender rather than a replacement.
Why would a tofu taco be pretending to be meat instead of just being a taco with tofu in it? When I cube tofu and put it in a taco or burrito, there's no pretending involved. I know the impulse is to assume that most non-Asian uses of tofu are somehow "pretending," but it's got a taste and texture that many people (including me) enjoy.
read my post again, I was talking about a first foray into eating tofu, not the experience of a regular tofu eater.0
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