I find myself in this perpetual state of always being hooked on tacos. Usually I’m on the shrimp taco train but because I had leftover tofu from when I made Pho I decided I would fry some more of it up but with a taco seasoning and throw it in some tortillas. When I took my usual trip to Whole Foods last week, I picked up some non-GMO corn tortillas (because corn is one of the highest genetically modified products – always search for non-GMO if possible). I love their tortillas, although like most thin ones they crack once heated up.
I find it a bit odd I’m on this tofu kick because tempeh is my go-to veggie meat-replacement protein. To me, tofu is never cooked to my liking or is never firm enough. When I have it at school and they cook it to the perfect density, I’m so happy. Yet this is why I rarely eat it at school – it’s usually too squishy.
Anyways, I’m loving it as of now. Which is good because it can be used in many recipes. Exhibit A: my Pho, Exhibit B: these tacos.
I wanted to make my own taco seasoning with spices I had which I found out worked wonderfully. Usually I’m lazy and just do salt and pepper or a pre-bottled seasoning. With these chunks of taco I just threw dashes of spices into a bowl with a teaspoon of garlic powder and rolled my little nuggets around in the mixture. Diced up some tomatoes, found a pre-made mango green onion salsa AND a pineapple salsa in my fridge, cut up some cilantro and BOOM – tofu tacos within 20 minutes.
The tofu could easily be replaced with any meat, tempeh, beans or fish and taste just as good with my additions of guacamole and salsas. It is a pretty simple recipe which I love about tacos. If you have the ingredients already, they’re relatively simple to whip together. Heck, I made these babies 30 minutes before I had to go to work. Woo hoo.
- ⅓ to ½ block extra-firm tofu (non-GMO and organic!)
- 1 tbsp coconut oil
- ½ tsp onion powder
- ½ tsp chili powder
- ½ tsp ground cumin
- ½ tsp paprika
- ½ tsp ground oregano
- Dash of salt (I use pink himalayan sea salt due to the great minerals it contains)
- 1 tsp garlic powder
- Small bunch of cilantro
- 4 corn tortillas
- 2 heaping tbsp of guacamole (or ¼ to ½ avocado)
- 2 tbsp pineapple salsa
- 2-4 tbsp mango salsa
- 1 small diced tomato
- Mix together spices in a small bowl, cut tofu into small cubes and toss into the seasoning.
- Heat griddle/pan with 1 tbsp coconut oil and sauté tofu until both sides have browned (3-7 minutes).
- Heat up tortillas 2 at a time in a damp paper towel for 20-30 seconds each.
- Coat tortillas with guacamole, tofu and cilantro.
- Top with salsas and extra tomato if necessary!
Sooo if I’m being honest here, these were awesome. The tortillas dry up a little bit after they’re warmed up so adding more salsa was a total bonus but once I did, I could have eaten 50. Even more awesome because of the fact I whipped them together right before work and they took less time than I thought. I never make crazy meals before work due to thinking they’ll take 30-60 minutes but I will definitely make these in the future, probably replacing tofu with tempeh or fish.
Look how fresh and bright they look! Gotta love homemade Mexican.
-Addie
