If you do not or do not know if you like tofu then this is the bowl for you!!
This delicious bowl features tofu that is crumbled, fried and well spiced. It also only takes 10 minutes to cook, making this an easy go to meal for any night of the week.
This is a versatile recipe in the means that you can use this taco tofu as a base for any ground beef substitutes in mexican cooking. I enjoyed using this spiced tofu in a salad but you can use it in physical taco shells, quesadillas, enchiladas and more.
NOTE: When buying tofu always look for organic and non GMO!
This bowl is plant based, dairy and egg free. (vegan) It has been my addiction for the past few weeks now and I can not get enough of it.
Feel free to play around with the spice in the recipe to make it your own. I would start with the base I give you here but if you like spicier foods then opt for a hot or medium salsa instead of mild. You could also add in chopped jalepenos if that is your thing.
Hope you all enjoy this bowl as much as I do!! Namaste.
Tofu Taco Bowl
Prep Time: 20 minutes Wait Time: 1 hour (letting tofu drain) Author: OM Your Senses Servings: 3-4 Keeps for 4 days in the fridge
1 package 350 grams extra firm tofu (pressed one hour)
1 TBSP olive oil1 heaping
TBSP chilli powder
1/2 TBSP smoked paprika
1 TBSP cumin
1 TSP garlic powder
1/2 TSP oregano
3/4 cup salsa or more (to taste)
Salt and pepper to taste
2 heads of leaf lettuce
1 red pepper
handful of cilantro (optional)
3 soft tortillas ripped or can use crushed tortilla chips
3 TBSP hemp hearts
3TBSP nutritional yeast
Salsa as dressing (to your liking)
Optional add ons can include avocado, corn, sour cream, jalapeños and squeeze of lime.
Drain tofu and wrap in a dishcloth and place a hard object on top of it (this helps to draw out any extra moisture/water in the tofu. Leave it like this for 1 hour. If you own a tofu press you can also use this.
Once the tofu is done, crumble it into a pan with olive oil.
Fry on medium high heat for 3 minutes then add in the spice mixture (chilli powder, paprika, garlic, oregano and cumin)
Fry for another 5-6 minutes or until the tofu begins to crisp up a bit.
Remove from heat and stir in the salsa, salt and pepper.
Chop up lettuce, tomato, red pepper, cucumber and cilantro. Mix all together in a mixing bowl.
Divide into 3-4 bowls and right before serving top with hemp hearts, nutritional yeast, the crushed up tortillas, salsa and any optional add ons you would like to add. ENJOY!!
This recipe does well as leftovers so you can use this as a meal prepping recipe.