Since I moved back to DC, I’ve started eating vegetarian again (with fish and seafood on occasion) and taking a more comprehensive approach to being healthy by working out and cooking the majority of my meals. This Tofu Taco recipe is one of my favorites and tastes better than any beef or chicken tacos I’ve ever had, although I can’t compare it to my favorite dish in the world, fish tacos. This is an extremely easy recipe and makes enough to feed 4-6 people (or yourself for days) and can easily be adjusted to fit vegan diets.
An aside, most vegetarians and others seem to have strong opinions on tofu and soy and its health benefits/environmental impact. I enjoy soy as a nice protein boost and meat substitute, but I suggest only buying organic because non-organic soy has been processed with a controversial solvent called hexane.
Cooking Time: 45 minutes to press the tofu, 15 to cook
1 package Organic Extra Firm Tofu
1 can corn
1 can black beans
1/2 onion, diced
1 bell pepper, sliced (I use one half orange and one half red)
1/2 bag spinach (or more depending on preference)
Cumin to taste
Cayenne pepper to taste
Chili powder to taste
Salt and pepper to taste
Mexican cheese blend
Preparing the Tofu:
If you’ve never made tofu at home, the first thing you need to know how to do is press and dry the tofu. You can do this for 30-45 minutes before cooking, but sometimes I will leave it out for an hour or so if I have the time.
After about 30-45 minutes, the tofu should have lost a lot of its moisture and is ready for the recipe.
Cooking the Taco Filling:
Assembling the Tacos:
So far, the recipe is totally vegan. You can leave out the Greek yogurt and cheese if you want to keep the recipe free of animal products.
You can also use the filling on nachos or add it to mac and cheese or any other dish you like. Hope you enjoy these tacos as much as I do!