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- Vegan taco seasoning
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- How to press tofu
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- Substitutes for taco seasoning
- Types of taco tortillas
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- Tofu cooking techniques
- Guacamole recipes
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- How to serve taco bowls
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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 avocado crema, pico de gallo, 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.
Why You'll Love These Shredded Tofu Taco Bowls
- A Savoury and Satisfying Plant-Based Alternative: Shredded Tofu Taco Bowls provide a delicious twist on traditional tacos, perfect for vegans and non-vegans alike.
- Bursting with Bold Flavours: The taco-seasoned, crispy tofu combined with zesty avocado crema, pico de gallo, and wholesome black beans create an explosion of taste.
- Versatile and Customizable: Whether served in corn tortillas or as taco bowls with rice, you can tailor this recipe to suit your preferences, making it an ideal family-friendly meal option.
- Quick and Easy Preparation: With simple steps to press and shred the tofu, and a speedy cooking process, these Taco Bowls are a hassle-free and satisfying weeknight dinner choice and ready in 30 minutes.
Ingredients Needed
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
How To Make Shredded Tofu Taco Bowls
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! 🙂
Notes + Tips for Shredded Tofu Taco Bowl
- Customize the Seasoning: Adjust the taco seasoning to your taste preference by adding more or less spice, or try different taco seasoning blends for variety.
- Get Creative with Toppings: Besides avocado crema, pico de gallo, experiment with other toppings like shredded lettuce, diced tomatoes, sliced jalapeños, or vegan cheese to elevate the flavour profile.
- Opt for Flour Tortillas: While corn tortillas are traditional, flour tortillas can be used for a softer and chewier taco experience.
- Make-Ahead and Storage: You can prepare the tofu and toppings in advance, storing them separately in airtight containers. Assemble the tacos just before serving to maintain freshness. Leftover taco filling can be refrigerated for up to 3 days.
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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! 🙂
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