Friday, February 1, 2013

Buffalo Tofu Tacos

This tofu dish is not just for the vegetarians.  I've had people tell me they thought it was chicken.  You want to press as much water out as possible to get that chewy texture.    I use the TofuXpress and it gets all the water out so I'm left with a shrunken block.  Looks like less tofu but the texture is much better.  I end up with 1/2 block making about 2 tacos depending on how much you fill them.

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Makes 2-3 tacos


1/2 block extra-firm tofu, drained and pressed
Buffalo sauce (note: some are not vegan)
Salt and pepper
Canola oil cooking spray

Shredded lettuce
Diced onion
Ranch Dressing (I like the vegan one by Organicville)
Taco size tortillas (either flour or corn)


Pre-heat oven to 400 degrees.

Cut your tofu in thin squares.  (By doing this rather than thick cubes, you will get crisper tofu).  Add to a bowl, sprinkle with salt and pepper, add just enough buffalo sauce to lightly coat.  Gently toss together being careful not to break the tofu.

Lay tofu pieces in a single layer on a lightly greased baking sheet (or line with parchment paper).  Lightly spray with canola oil.  Bake for 30-35 minutes, flipping halfway through. 

Toss baked tofu with more buffalo sauce and lay into tortillas with toppings.

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