Tofu Tacos
Ingredients
- Extra firm tofu, pressed and drained
- Avocado oil
- Red wine
- Shallots, diced
- Garlic, minced
- Sriracha
- Sea salt and pepper, to taste
- White corn tortillas
- Baby spinach
- Vegan sour cream (I used Tofutti)
Instructions
Heat oven to 400F degrees.
I sliced half a block of tofu into four pieces and placed in a shallow dish.
In a small bowl, I whisked the marinade: avocado oil, red wine, shallots, garlic, Sriracha, salt and pepper.
I poured the marinade over the tofu and let it sit for 30 minutes.
Bake the tofu for 30 minutes (at 15 minutes, flip the tofu).
During the final 15 minutes of baking the tofu, I heated avocado oil in a skillet and placed the white corn tortillas (2) in the hot oil. Let the tortillas “fry” for just a few minutes and flip. After a few more minutes, fold the tortillas to a “taco shape” (whatever that means).
Let the tortillas cool and toss 3 handfuls of baby spinach in the hot skillet. Reduce heat to low and cover for just a few minutes.
Remove tofu from the oven and slice into strips. Assemble the taco: spinach, tofu, and vegan sour cream.
Serve and enjoy!
Responses
Shallots and avocado oil? That is a combination that is sure to please. Great recipe, JL.
That looks amazing – I’m now craving tofu tacos for breakfast!
That looks perfect! I wish that was my lunch today…
There is a lady here who sells tofu tacos at the Farmer’s Market with the most amazing Veganaise based sauce, I know it involves cilantro and smoked paprika but i’ve failed at recreating it.
That sounds delicious!
Simple and elegant, yes please! Can I add it to
http://fuckyeahvegantacos.tumblr.com/ ?
Absolutely!
merci!
merci!
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OMG dude, you are hella stupid. I am cracking up over here at your description of how this recipe came to be. “I stared at it.” HOLLERIN!