Tofu Tacos

Tofu is high in protein, low in fat and something everyone should experience, unless you are allergic to soy...

Don't freak out when you read, "tofu." Tofu is exciting, ok?!! Firstly, if you are imagining meat when you bite into it, you may be a little disappointed. Secondly, tofu is "exciting" because it can be described as a "blank canvas just waiting for the application of a variety of texture and color." As corny as it sounds, it's true. So, explore your tofu world.

What You'll Need:

-1 14 oz. package extra firm tofu

-Whole grain taco shells

-1/2 onion, diced

-2 tbsp garlic

-2-3 tbsp olive oil

-1/2 can black beans, rinsed

-1 packet of taco seasoning (low sodium)

-1 tsp cayenne

-1 tsp chili powder

For garnishing:

-shredded pepper-jack cheese

-avacado

-salsa

2Bit prefers "extra firm" tofu because it holds shape better. But always try to use whatever  the recipe suggests. 

Tofu is stored in water, so you have to soak up a lot of excess water by patting it dry with paper towels before cooking. The more dry it is, the less it will disintegrate when cooked.

Mash the tofu with a potato masher... 

...so that it breaks apart to simulate ground meat. Leave pretty big chunks though, so that it does not crumble apart too much when sauteeing.


Sautee onion, garlic, olive oil and taco seasoning for a couple minutes before adding tofu.

Meanwhile put taco shells in oven for 3-5 minutes and flip shells half way into baking time.

Add black beans and if you have time to cook rice, you could add that too. 2Bit added some left over tomato sauce, but would not recommend doing that as the moisture kinda crumbled the tofu more than preferred. Still yummy though!!

They turned out delicious! You don't trust 2Bit? Well, Aj, our male guinea pig ate three, and he even said just last week, verbatim, "I will never like tofu." So, I have made it my goal to make tofu dishes that even he will like! (Love you, honey bun!) Top with cheese, salsa, avocado, sour cream -whatever you like!