Baked Crumble Tofu Tacos
- yield: 12-14 tacos
- prep time: 15 min
- wait time: 1 hr 30 min
- cook time: 30-35 min
- total time:
Crumbled tofu marinated in a homemade taco seasoning blend. Baked with mushrooms and peppers, this taco filling is light, crispy on the outside and soft on the inside. Served on homemade flour tortillas, what’s not to love?
Ingredients:
-
800 g extra firm tofu
-
1/2 tsp salt
-
1 1/3 cups v8 juice (~ 1 can, 340ml)
-
1/3 cup olive oil
-
1/4 cup soy sauce
-
1 tbsp paprika
-
2 tsp smoked paprika
-
1 tsp ground coriander
-
1 tsp ground cumin
-
1/2 tsp ground black pepper
-
1/2 tsp ground cayenne pepper
-
1/2 tsp chili powder
-
1/2 tsp garlic powder
-
1/2 tsp onion powder
-
150 g king oyster mushroom slices
-
12-14 shishito peppers
-
12-14 <a class="show-a" href=flour-tortilla-101>tortilla shells</a>
Directions:
1. Remove tofu from the fridge and let sit at room temperature for 30 minutes.2. Open up the packaging and drain the liquid from the tofu. Pull off chunks that fit comfortably in the palm of your hand and squeeze any excess liquid out using your hand grip. Crumble the tofu up into medium blueberry sized pieces and place in a colander. Once finished crumbling all the tofu, mix in the salt and let sit for 30 minutes to finish draining the tofu of excess liquid.
3. While the tofu is draining, prepare the marinade. In a bowl or measuring cup, mix together the V8 juice, olive oil, soy sauce, paprika, smoked paprika, coriander, cumin, pepper, cayenne pepper, chili powder, garlic powder and onion powder.
4. Place the tofu in a freezer bag and cover with the marinade. Remove as much air as possible and seal the bag. Place the bag in the fridge for 30 minutes to overnight.
5. Preheat oven to 350F.
6. Spread out the tofu taco mix and mushroom slices across 2 baking sheets and place in the oven for 30-35 minutes. Stir both pans every 10 minutes. With 15 minutes left stir in the shishito peppers.
7. Remove pans from the oven and cut off the ends of the peppers.
8. Assemble the tacos using hard or soft shell tortillas, the baked tofu crumbles, mushroom slices, peppers and your favourite garnishes.
Notes:
Vegan toppings:
hot sauce, salsa, lettuce, shredded red cabbage, thinly sliced red or green onions, avocado slices, roasted corn kernels, cilantro, parsley, lime wedges
Vegetarian toppings:
sour cream, plain yogurt, grated cheese