Shredded Tofu Taco Bowls
This recipe for Shredded Tofu Taco Bowls offers a delicious and satisfying plant-based alternative to traditional tacos. The shredded tofu, infused with flavourful taco seasoning, becomes crispy on the edges and is packed with flavour. The addition of u003ca href=u0022https://viceats.com/avocado-crema/u0022u003eavocado cremau003c/au003e, u003ca href=u0022https://viceats.com/pico-de-gallo/u0022u003epico de gallou003c/au003e, and black beans, these taco bowls are packed with various textures and enticing flavours. The dish can be assembled in corn tortillas for handheld tacos or served as a hearty bowl with rice, making it versatile and adaptable to individual preferences. The freshness of chopped cilantro and the zesty touch of lime wedges elevate the overall taste, providing a refreshing and wholesome Mexican-inspired meal that both vegans and non-vegans alike will savour.
Ingredients
- 1 Block (14-16 oz) Medium or Firm Tofu, drained and pressed
- 1 Tablespoon Olive Oil
- 1 Small Onion, finely chopped
- 2 Cloves Garlic, minced
- 2 Tablespoons Taco Seasoning
- Salt and Pepper, to taste
- Corn Tortillas (or flour tortillas for soft tacos)
- 2 Cups Cooked Rice, for serving
- Avocado Crema, for serving
- Pico de Gallo, for serving
- 1 Can Black Beans, drained and rinsed
- Fresh Cilantro, chopped, for garnish
- Lime Wedges, for serving
Instructions
- Drain the tofu and wrap it in a clean kitchen towel or paper towels. Place a heavy object, like a cutting board or a plate, on top of the tofu to press out excess moisture. Let it sit for at least 15 minutes.
- Using a cheese grater, shred the pressed tofu into fine strips. Set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onions and sauté until translucent, about 2-3 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
- Add the shredded tofu to the skillet and toss with the onions and garlic.
- Sprinkle the taco seasoning over the tofu, along with a pinch of salt and pepper. Mix well to coat the tofu evenly with the seasoning. Cook for 5-7 minutes, stirring occasionally, until the tofu is heated through and slightly crispy on the edges.
- Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.
- To assemble the tacos, place a spoonful of the shredded tofu mixture on each tortilla. Alternatively, serve the shredded tofu and toppings as taco bowls.
- Top with cooked rice, guacamole, pico de gallo, and black beans. Garnish with fresh cilantro and serve with lime wedges on the side. Enjoy! :)
Video
Nutrition
Calories: 300kcal
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