We love all Mexican inspired food around here and not a week goes by when tacos and/or quesadillas are not on our dinner menu. I am always searching for a new twist to these dishes as my go to protein is nearly always beans.
I am not a big fan of many meat substitutes, I would rather just go without, but tofu is a family pleaser, so I decided to try my hand at using tofu in tacos. If you are not familiar cooking with tofu, you should know that it easily takes on any flavor that you cook with it. In other words, do not be afraid to use seasoning...tofu does not have to be boring!
These tacos are very tasty and easy to prepare. We had leftover tofu filling and it reheated nicely the next day for a yummy lunch. I am pretty sure this recipe is going into our dinner rotation.
A few notes to the below recipe:
I will add a bag (6 ounces) of spinach next time and cook it at the same time as the corn. I think another vegetable would be a nice addition.
David tried one taco with goat cheese and one with sour cream and he preferred the sour cream one, so that can be an easy substitution.
We used Weber salt free chicken seasoning in the recipe, but I think chili powder or another spicy seasoning would work well too.
Tofu and Corn Tacos
1 tablespoon olive oil
14-ounce package extra-firm tofu, drained, patted dry, and crumbled
1 1/2teaspoons chili powder or your favorite meat seasoning
kosher salt and black pepper
10-ounce frozen roasted corn (2 cups)
small flour tortillas, warmed
3 ounces crumbled fresh goat cheese
store-bought refrigerated salsa
slices of avocado
Heat the oil in a large nonstick skillet over medium-high heat.
Add the tofu, seasoning, salt, and pepper. Cook, tossing occasionally, until golden brown, 5 to 7 minutes.
Add the corn. Cook, tossing, until heated through, about 5 more minutes.
Fill the tortillas with the tofu mixture, top with dollops of goat cheese and salsa, and sliced avocado.
Recipe Adapted from Real Simple