Baked Crumble Tofu Tacos

I've never been a fan of the traditional ground beef taco. I used to find them way too greasy for my taste. Then I discovered the wonders of black bean tacos, and more recently the undefeated champion in flavour and texture, tofu tacos! Waaaay less greasy. Each piece of crumbled tofu is marinated in a homemade seasoning blend and then baked to perfection creating a spicy-umami bomb that’s crispy on the outside and soft on the inside. Served over soft or hard-shelled flour tortillas, topped with baked mushrooms, shishito peppers and a variety of garnishes to choose from. Let’s get this taco party started!

All hail Tofu

It's time to shift your mentality when dealing with tofu; when done right, the texture is AMAZING. Plus, it’s a great source of plant-based protein. Instead of cutting it into cubes and frying it, here’s a better idea. Crumble the tofu instead! Not only is this a great way to drain the tofu of liquid without using a press, it also mimics the look and texture of ground meat. Extra-firm tofu works best, it tends to hold its shape and texture when being squeezed, crumbled and then baked. Treat your tofu with a little bit of love and patience, just like you would when preparing meat. By that I mean season and marinate!

Crumble, Crumble

Crumbling tofu is pretty easy. Just drain the liquid preserving the tofu and pull off a chunk at a time, each should be small enough to fit in the palm of your hand. Squeeze as much liquid out as possible before crumbling the tofu into pieces the size of medium-large blueberries and setting them in a colander. Next, season the tofu! Not only will it make it more flavourful, it will also help draw out any leftover liquid, making room for it to fully absorb the marinade. To do this, add the salt to the crumbled tofu in the colander and mix it around, making sure it is evenly distributed. If you have hands that are sensitive to the cold, give the tofu 15-30 minutes to warm up at room temperature before opening the package and proceeding with the crumbling process. Squeezing the cold liquid from the tofu repeatedly can be extremely cold on your poor hands.

As mentioned above, extra firm tofu is best for tacos. When crumbling, the extra firm tofu holds up great and is the easiest to squeeze the most liquid out of. You should prepare at least 2 containers worth (800g) of tofu crumble so that there is more than enough to go around. The real purpose of draining the tofu is to make as much room as possible for the marinade to soak through, permeating the entirety of each piece.

The great taco marinade

This next tip comes from a family member who works in the food industry and has completely changed how I marinate my tofu. In order to truly mimic that umami flavour so common to cooked meat, use the wombo-combo of V8 juice, olive oil and soy sauce. Letting the tofu sit in that mixture with a blend of spices for at least 30 minutes makes for the best tasting taco filling. Due to the already seasoned tofu and the addition of soy sauce, no extra salt is needed. Transfer the crumbled tofu to a bowl or sealable plastic bag and pour the marinade over top, making sure every piece is covered. Cover or seal the marinating tofu, squeezing out as much air as possible and place it in the fridge for at least 30 minutes. The longer you let the tofu sit in the marinade, the more flavour it will take on. Even a couple hours will help! If you are good at planning meals ahead of time, marinate it the night before for the most flavourful taco filling ever. The marinating tofu can last in the fridge for a week at most before going bad.

Bake and Stir

Spread out the tofu mixture between 2 baking sheets; this ensures they each cook evenly. Overcrowding a pan will impact the cook time, slowing down the time it takes to get the tofu crispy. Add some shishito peppers and mushroom slices to each sheet pan. Make sure to stir them around until they are coated in the extra marinade. They are a wonderful roasted veggie option to add to the final tacos! The tofu crumble is then baked in the oven which gives each piece of tofu a crispy exterior with a light and tender center. Stir every ten minutes to avoid burning the tofu so that the tofu gets crispy all over. Don’t worry, if some of the smaller pieces of tofu turn extra crispy, it ends up making a nice contrast in textures for the final taco filling.

Lets get this garnish started

Garnishing the taco is up to you; there are so many different toppings to work with. Mix and match to your taste preference and diet! Some garnish options include: shredded cabbage, lettuce, grilled corn, cilantro, lime, hot sauce, salsa, avocado slices and tomato chunks for fully vegan tacos. For vegetarian options load on some cheese and sour cream or plain yogurt. Set out a bunch of bowls filled with these garnishes and have a taco platter ready to go for events with your friends or family.

Hard or Soft

This taco filling goes perfectly with the 6 inch homemade flour tortillas, make your own soft or hard shell versions. Plus, these 4 ingredient wonders are completely vegan! Load up the tortillas with the taco filling, peppers, mushrooms and some garnishes for one amazing meal.

Leftovers!

I have some great next day taco meals that use up the leftovers so it never goes to waste! Nachos, taco salad, mexican rice and bean taco casserole to name a few. Expect to see these recipes on the blog at some point.