My apartment smells like holiday spice… whatever that means. My apartment literally reeks of the season thanks to this candle that I bought at the grocery store today. I’m still not really in the holiday spirit. Maybe its the disturbingly warm weather, maybe its the fact that I haven’t done any of my holiday shopping, maybe I’m just a grinch… whatever it is, I hope it goes away real soon. In the meantime, I’m making tacos.   Don’t be disturbed by the peanut butter listed in the recipe ingredients. Trust me. You won’t taste it. 
Make these tonight! Nothing says ‘happy holidays’ like holiday spice candles and tofu tacos…  

Tofu Taco Filling
Source: Apron Strings
Printable Recipe

1 16oz block of extra-firm tofu, see notes below on how to prep it
1/4C low-sodium soy sauce
1T peanut butter
1tsp cumin
1tsp garlic powder
1tsp chili powder
1/2 – 1tsp Sriracha (or alternate hot sauce of your choice)
Taco Shells
Taco Fixings (salsa, sour cream, lettuce, etc)

To prep the tofu: Take tofu (when its still in the package) and freeze it. When frozen solid, take it out of the freezer and allow it to completely un-freeze. Trust me on this. Freezing changes the texture of the tofu. It becomes more ‘spongy’ if that makes sense. Once tofu is back to a normal temperature, press/squeeze excess water off  (i.e. tofu press, book/plate/brick method, etc). Once it is ‘dry,’ crumble the tofu into small pieces.

In a separate bowl, whisk together soy sauce, peanut butter, cumin, garlic powder, chili powder and hot sauce. Add sauce to dry, crumbled tofu. Stir to combine.

Line a baking sheet with parchment paper. Preheat oven to 350 degrees. Spread tofu crumbles onto lined baking sheet. Bake at 350 for 20 minutes, stirring once halfway through. Tofu should be dried and crumbly. Serve in taco shells with your favorite taco fixings (lettuce, salsa, etc)


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