Its meat free Monday today and I’m making tacos tonight for dinner. I’ve been experimenting with tofu a lot lately, sometimes succeeding and other times not so much.
I’ve found that the crucial detail to remember is that it important to cook the tofu in very flavorful sauces and seasonings. Tofu absorbs whatever flavor you cook it in.
Tacos are one of my favorites foods that can be made gluten free and vegetarian very easily. I use corn tortillas over the gluten free ones you can find because I find they taste better and always make sure your sauces are gluten free.
Tonight for meat free Monday I’ll be making tofu tacos from this great recipe I found online. Its easy to personalize to whatever it is your want in your taco but I’ve found this is the best way to prepare the tofu for tacos.
1 (12 ounce) package extra firm tofu
2 tablespoons oil, olive oil is best
1 tablespoon chili powder
1 tablespoon dried onions
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon sweet paprika
1/4 cup salsa
12 corn tortillas (Editors Note: Check with the manufacturer to make sure the tortillas were made in a dedicated gluten-free environment or that good manufacturing processes were used to prevent cross contamination.)
shredded cheese (optional)
mild red taco sauce
Drain Tofu and press as dry as possible with paper towels and weights.
Freeze Tofu for 24 hours.
Thaw Tofu, grate tofu into shreds.
Place grated tofu and all ingredients thru salsa in a wok or skillet
Simmer 15 Minutes. Drain any excess liquid.
Prepare your taco shells as desired, either soft or crisp.
Place about 3T tofu mix on the bottom of each taco shell, then garnish with lettuce, cheese and tomato. Liberally pour on taco sauce, and add salt as desired.
Author Information: Kaitlin Fleming, San Francisco, CA
Kaitlin Fleming, http://www.examiner.com/x-29008-SF-Gluten-Free-Examiner
Kaitlin Fleming’s Email