Recipe by personalchef
This is my recipe. It is my Grandson's favorite Taco, and he is a beef-eater. These are just as good as soft or crisp tacos.
Top Review by Lucky in Bayview
These are actually good! I was out of paprika, so the color of the mixture was kind of pale, but the flavor was good. Used for crispy tacos and wasn't disappointed. Thanks for posting the recipe.
- 1 (12 ounce) package extra firm tofu
- 2 tablespoons oil, EVOO IS BEST
- 1 tablespoon chili powder
- 1 tablespoon dried onion
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- 1⁄4 cup salsa
- 12 corn tortillas
- shredded cheese
- shredded lettuce
- sliced tomatoes
- mild red taco sauce
Directions See How It's Made
- 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 ingredeints thru salsa in a wok or teflon skillet.
- Simmer 15 Minutes. Drain any excess liquid.
- Prepare your taco shells as desired, either soft or crisp. They are really good either way, but we like soft.
- 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.