Tofu Tacos with Creamy Jalapeñoholic
Easy and delicious tacos made with tofu are full of flavor and perfect for a weekday meal.
1 tablespoon olive oil
2 tablespoons low sodium soy sauce
2 tablespoons tomato paste
1 tablespoon pure maple syrup
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
2 teaspoons chili powder
14-16 ounce extra-firm tofu, patted dry
8-10 small corn or flour tortillas
Optional: salsa, diced avocado, diced tomatoes, non-dairy cheese shreds, shredded lettuce, cilantro
Tofu Taco "Meat"
Heat oven to 350 degrees F and 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. Crumble the patted dry tofu into the bowl with your hands, and mix together using a large spoon until well combined with the paste.
Spread the tofu mixture evenly in the parchment lined pan. Place in the oven and bake for 15 minutes, then give it a little stir and bake for 15-20 more minutes, until the tofu is golden, crispy in places and chewy.
Remove from the oven and serve immediately in corn/flour tortillas topped with a drizzle of Jalapeñoholic and with other desired toppings.
Calories 255, Fat 19 grams, Cholesterol 0 milligrams, Sodium 348 milligrams, Carbs 12 grams, Protein 11 grams