Spicy, crumbly, and packed with protein and fiber, these tasty healthy tacos are ready in less than 30 minutes!
It’s super easy to make these delicious healthy tacos! Just crumble up a block of extra-firm tofu, coat it in spices, and then bake in the oven. The crumbles darken and get dry and crunchy. Just layer on a tortilla, with your favourite toppings.
These tacos are spicy! You will want a refreshing glass of Scout and Cellar FIDDLENECK MUSCAT BLANC, it’s sweet with hints of mango, pineapple and honeysuckle. It’s the perfect pairing for these spicy tofu tacos!
2 tablespoons Liquid Aminos, or low sodium soy sauce
2 tablespoons tomato paste
1 tablespoon lite maple syrup
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon Red Pepper Flakes
2 teaspoons chili powder
14-16 ounce extra-firm tofu, patted dry
Instructions
Preheat the oven to 350 degrees F
Line a baking sheet with parchment paper.
In a large bowl, mix together the olive oil, soy sauce, tomato paste, maple syrup, onion powder, garlic powder, smoked paprika and chili powder.
Now crumble the tofu into the bowl with your hands, and mix together using a large spoon until well combined.
Spread the tofu mixture evenly on the parchment lined pan.
Place in the oven and bake for 15 minutes, then give it a little stir and bake for 15 more minutes, until the tofu is golden, crispy in places and chewy.
Remove from the oven and serve immediately in corn/flour tortillas with desired toppings.
In this recipe, we have crispy tofu that has been pan-fried until golden brown, coated with a chili lime seasoning. Tofu can taste great if well prepared, but if you are one of the few tofu haters who think it’s a mushy, tasteless piece of cardboard you haven’t tried this recipe yet.
It’s easy to make, doesn’t require hard to find ingredients, and it’s ready in less than 30 minutes!
The key is to start by draining the tofu to remove excess water, this step is essential to get it crispy on the outside. Make sure to use firm, or extra firm tofu. Once this is done, we cut it into cubes and coat it with cornstarch, and chili lime seasoning, I use Trader Joe’s Chile Lime Seasoning Blend but any Chili Lime seasoning works! Cornstarch helps make the tofu extra crispy.
Then pan-fry the tofu in a small amount of oil, you can use vegetable oil or coconut oil- you want to make it healthier!
Next, sauté the onion, pepper and garlic.
While the veggies are in the pan, prepare the sauce.
The sauce is super easy, savory, sweet, and slightly spicy. The base of the sauce is lime juice, soy sauce, cumin, paprika, brown sugar and red pepper flakes.
I recommend returning the tofu to the pan and coating it with the sauce just before serving if you want to keep its crispiness.
These bowls are healthy, filling and packed with nutrients. You get healthy fats from the avocado, carbs from the rice, and protein coming from the tofu!
Trust me! You will love it, even those of you unsure of tofu!
Ingredients
1/4 cup lime juice
2 tablespoons soy sauce
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon red pepper flakes
½ teaspoon brown sugar
1/2 teaspoon black pepper
2 tablespoons Cornstarch
1 tablespoons Chili Lime seasoning,
2 tablespoons vegetable oil (or another high heat cooking oil)
1 (14 ounce) package extra firm tofu, drained and pressed, then cut into cubes or small strips (1-2 inch sides)
1 large bell peppers (any color), sliced into strips
1 medium red onion, sliced into strips
3 garlic cloves, chopped
1/4 cup finely chopped fresh cilantro
1 Avocado, pitted and sliced
1 cup cooked white rice
Sour cream
Instructions
Stir the lime juice, soy sauce, garlic, cumin, paprika, red pepper flakes, brown sugar, and black pepper together in a small bowl. Set aside.
In a bowl, mix together the cornstarch and Chili Lime seasoning.
Toss the tofu in the cornstarch and Chili lime seasoning.
Coat the bottom of a large skillet with the oil and place it over medium heat. When the oil is hot, add the tofu in an even layer. Cook for about 10 minutes, flipping once or twice, until the pieces are browned on multiple sides. Remove the tofu from the pan and transfer it to a plate.
Raise the heat to high and add a dash more of oil to the skillet if it seems too dry. Add the peppers and onions, and cook, stirring frequently, until browned in spots and tender-crisp, 1-2 minutes. Add the garlic and saute for another minute.
Remove saute veggies from pan.
Return the tofu to the pan and pour the sauce over the tofu. Cook for 1-2 minutes more, until most of the liquid has evaporated. Remove from heat.
Scoop white rice into a bowl and top with tofu,
sautéed veggies and avocado slices. Sprinkle cilantro on top and a dollop of sour cream.
Enjoy!
Looking for a wine to pair with this dish? Scout & Cellar 2017 CAN SUMOI LA ROSA Fresh and lively with notes of red cherry, Meyer lemon and wild strawberry with a balanced minerality and refreshing finish. www.scoutandcellar.com/whiskawaykitchen
Whisk Away Kitchen 