Cheesy Crispy Tofu Tacos With Charred Salsa

It’s Taco Tuesday, and we are doing something different! Making taco meat out of tofu by shredding it and baking it into a crispy golden perfection. It’s not very revolutionary, but I can guarantee a majority of people have never shredded their tofu, but I’m here to change that. In this recipe I toss the tofu in lots of spices and agave to give it that same meaty flavor that we all grew up with, but without any of the guilt.

If you are looking for a high protein dinner, without any of the fuss, this recipe is just for you. You can make this under a hour and if you double the recipe you’ll have plenty of leftovers for meal prep. To sweeten the deal, I created an amazing roasted pepper salsa that is delicious and mind-blowing all by itself. It’s like having 2 recipes in one. Save this page for the next time hunger strikes.

This recipe is:

• great for taco Tuesday

• vegan + plant based

• dairy free

• perfect for meal prep

• two recipes in one

• low budget

Share your creations with us by tagging @chef_bai for some extra love!

---

Are you someone who suffers from period pain or unpleasant cycles, and looking for the missing pieces to support your long term menstrual health and longevity?

Join our 4-week challenge designed to help you sync the phases of your menstrual cycle with a whole food plant based lifestyle. It will help you regulate and manage your symptoms - but most importantly, it will help you THRIVE all month long.

Includes, an exclusive digital cookbook with 20 plant based recipes designed to support you during your cycle!

Makes 6-8 seared tacos:

The Goods:

For the crispy taco meat:

• 1 block tofu, pressed and shaved tofu

• 1 1/2 tsp garlic

• 1 1/2 tsp dried oregano

• 1 1/2 tsp chili powder

• 1/2 tsp chipotle

• 1 tsp salt + extra if needed

• 1 tbsp agave

• 1 tbsp olive oil

For the charred salsa:

• 1 tbsp olive oil

• 1 anaheim pepper, sliced

• 4-5 small yellow peppers, sliced

• 1/2 jalepeno pepper, sliced

• 3-4 garlic cloves, peeled

• 3-4 green onions, sliced

• 1/4 cup raw cashew

• 1 tbsp white wine vinegar

• 1 lime, juiced

• 1/2 tsp salt

• 1/2 cup water

For the tacos:

• 6-8 tortillas

• 1 cup vegan cheese shreds + extra if needed

• cilantro leaves

• lime wedges

The Method:

1. First step is the press the tofu for 15-20 minutes, this will help when you need to shave the tofu on a cheese grater. Also take this time to preheat the oven to 425.

2. When the tofu is pressed, shave/grate the tofu into a large mixing bowl along with all the spices, agave, and olive oil. Stir everything with a fork until your tofu is coated. Pour your coated tofu evenly spread out onto a large baking sheet pan lined with parchment paper. Bake at 425 for 20-25 minutes or until the edges/ tops are golden brown. Remove from heat and set aside.

3. As the tofu is baking, heat a large cast iron skillet on medium high heat with olive oil. Once the oil is hot, add all the peppers, jalapeño, garlic cloves, green onions and sauté for 4-6 minutes until all the veggies are seared and soft. Toss in the cashews the last minute of cooking the veggies. Remove from heat.

4. Grab a large high powered blender, and carefully add in the hot veggies from the skillet, along with white wine vinegar, lime juice, salt, water. Blend everything on high for 60 seconds. Pour into a small dish and set aside.

5. Take a moment to steam your tortillas slightly to warm them up. When the tofu is finished and cooling, heat a large cast iron flattop (or the same pan that you used to cook veggies/peppers) on medium high heat with a dash of olive oil.

6. One by one, place a tortilla onto the hot cast iron and then place about 1/3 cup of the crispy tofu mixture and 2-3 tablespoons of shredded vegan cheese onto one half of the tortilla. Cook for 30 seconds and then fold the tortilla in half. Sear each side for 1-2 minutes until golden brown, then add the finished tacos onto a serving plate with a lid to keep everything warm. Repeat again for each tortilla until all the tofu is used, about 6-8 tacos.

7. Serve the tacos immediately while warm along with the salsa, cilantro leaves, and lime wedges. Enjoy!

Thanks so much for checking out our recipes! I hope you find something here that satisfies your cravings or encourages you to try something new. Make sure to check back every week to see our new recipes!

---

Want more? Check out our YouTube Channel!