Tofu Recipe

I found this recipe on peasandthankyou.com and thought it was a really easy recipe to cook my very first tofu meal. I have always wanted to find a meat alternative and cannot wait to give it a try!

Tofu Love

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Whenever anyone tells me they don’t like tofu, I simply say, “Yes, you do.  You just don’t know how to cook it.”

It’s okay.  I don’t mean anything offensive by that.  If it makes you feel better, I haven’t the slightest idea how to cook a pot roast.  My grandmother is so ashamed.

Soy allergies or sensitivities aside, I challenge anyone to make tofu this way and not like it.

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The first step is draining and pressing your tofu.  I always use extra-firm, organic tofu.

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To press it, you can use the method described here or you can buy a tofu press.  And trust me, once you start making tofu this way, you’ll probably want a press.

If you haven’t already sliced the tofu before pressing it, once it’s pressed and the moisture drained off, you’ll want to then slice the tofu into slabs, about a half an inch thick.

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Next, you’ll want to marinate the tofu, and what you choose to marinate your tofu in totally depends on how you are going to serve it.  Straight from the pan to your mouth is a viable option.

But there are others.

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Spicy Tofu Soft Tacos

Print this recipe!

Makes 6-8 tacos

Marinade:

  • 2 T. soy sauce, tamari or Bragg’s Aminos
  • juice of one lime
  • 1 T. agave or maple syrup
  • 1 T. water
  • 1 t. garlic, minced
  • 1 t. chili powder
  • 1/2 t. cumin

Soft tacos:

  • One 14 oz. package organic, extra firm tofu (drained and pressed and cut into slabs)
  • 6-8 whole wheat soft taco-size or corn tortillas
  • 2 c. shredded cabbage
  • 1 batch Almost Chipotle Guacamole or 1/2 c. other guacamole
  • 1/2 c. prepared salsa

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Prepare your marinade in a large container with a sealable lid by whisking together all ingredients.

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Carefully add your tofu.

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And even more carefully, place the lid on the container and give it a gentle toss.  We aren’t making tofu scrambles, although those are also delicious.

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I like to marinate my tofu for as long as possible, even overnight.  Store the container in the fridge and take it out every time you go to get Lulu a pickle, give it a good shake and put it back in.

After at least a couple hours, your tofu should be evenly coated and will have absorbed most of the liquid.  Plus, you’ll need to go the store for more pickles.

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Preheat the broiler and coat a baking sheet with cooking spray or a light mist of oil.

Arrange tofu slices on the baking sheet.

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And drizzle any remaining marinade over the top.

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Broil the tofu on one side for 5-6 minutes, flip the tofu over and return it to the oven to broil for an additional 5-6 minutes on the opposite side.

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The texture is phenomenal.  The tofu gets crisp on the outside and is dense and chewy on the inside.  It isn’t soggy or mushy in the least.

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To construct your tacos, slice the tofu into strips and prepare your guacamole.

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I like to crisp up my tortillas in a dry skillet over medium high heat for a few minutes on each side.

They get a nice little crunch to them, which I guess defeats the purpose of them being “soft” tacos, if you’re picky about that kind of thing.  If you are picky, you probably aren’t making tofu.  But you should be.

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Fill your tortilla with a scoop of guacamole,

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and top it with some strips of broiled tofu.

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Add salsa and a handful of shredded cabbage and serve.

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Taco-licious.

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