Tofu is a great sugar-free, low calorie source of protein, but it requires quite a bit of seasoning and grilling before it achieves the perfect amount of flavor and texture.
I’m one of those people who likes everything extra crispy (no mushy french fries please!), so you can see why tofu didn’t appeal to me initially. By itself, tofu is rather soggy and flavorless, so I was a bit hesitant to experiment with tofu stir-fry and taco recipes.
However, when making these grilled tofu tacos, I discovered that you can achieve a crispy texture! It just takes a lot of grilling and stirring, at least 30-40 minutes before the tofu is blackened to perfection.
You can use either corn tortillas, whole grain tortillas or gluten-free tortillas. For the cabbage mix, I used a bag that included a mix of green and red cabbage and sliced carrots.
This was my first time attempting a vegan avocado “cream” sauce, and it was also my first time using Tofutti’s dairy-free sour cream. (It’s called Sour Supreme and they carry it in most grocery stores.) I use Tofutti’s tofu cream cheese for a lot of recipes, and the sour cream actually tastes quite similar. I blended a small amount with an avocado and a few spices, and it tastes really yummy on the tacos! (Of course, if you’re a non-vegan, regular sour cream is perfectly fine, too.)
If you prefer a different topping, pico de gallo, sliced jalapenos, cilantro and guacamole are also great choices.
|Grilled Tofu Tacos with Spicy Avocado Sauce|| |
- For tacos:
- 4 whole wheat tortillas or gluten-free tortillas
- 1 block firm tofu (about 15 oz.)
- ¼ cup white onion, diced
- 2 tbsp red bell pepper, diced
- 2 tbsp green bell pepper, diced
- 1-2 cups shredded cabbage mix, for garnish
- 1-2 tsp olive oil, for grilling
- Sea salt, pepper and garlic powder, to taste
- For spicy avocado cream sauce:
- 1 avocado
- ¼ cup light sour cream or Tofutti dairy-free sour cream
- Juice of ½ lime
- Sea salt, garlic powder, cayenne pepper, to taste
- Pour olive oil in a large skillet over medium heat.
- Crumble the tofu into the pan with your hands and season with sea salt, pepper and garlic powder.
- Cook for about 30 minutes, stirring frequently and scraping the bottom of the pan with a spatula, until the tofu browns and crisps.
- While the tofu is cooking, prepare the avocado cream sauce by placing all of the ingredients and seasonings in a blender or food processor and blending until smooth.
- When the tofu is almost ready, preheat the oven to 350°F.
- Place the tortillas on a baking sheet and place in the oven for 2-3 minutes until warm.
- Add onion and bell pepper to the pan. Stir, and cook for an additional 3-5 minutes until onions and peppers soften.
- Top with cabbage mix, avocado sauce and additional toppings of choice.