- Yield : 8 tacos
- Servings : 4 servings
This post is sponsored by ADM, but all opinions are my own.
If you’ve been following me for a while, you know how much I love Taco Tuesday, and Taco Monday, and Taco Thursday, etc. Any day that includes tacos is a favorite of mine, and this is one of my favorite recipes! My fiancé actually said this is his favorite taco recipe of all time — which is huge considering how often I make them.
I think it’s because of his love for soy, He is a health-conscious man who is extremely physically active, and he loves that soy since it’s a complete protein that can be used in so many different ways (he loves putting silken tofu in his morning, post-work-out smoothies). Plus, I love that it’s inexpensive! In fact, I got this extra firm tofu for $1.50! What an amazing price for a high-quality protein source. How do you like to use tofu?
- 1 (14-ounce) package of extra firm tofu
- 1 cup chopped red onion
- ½ of a red bell pepper, chopped
- 2 cloves of garlic
- 3 tablespoons soy sauce
- 1 tablespoon cumin
- 1 teaspoon chili powder
- Pinch of smoked paprika
- Pinch of salt
- 1 tablespoon of oil
- 8 corn tortillas
- 1 cup of diced tomatoes
- Handful of chopped lettuce
Preheat oven to 375 degrees Fahrenheit and lightly grease a baking sheet.
Slice tofu into 1-inch cubes and bake for 10 minutes.
In a food processor, combine tofu (allow tofu to cool first), onion, bell pepper, garlic, soy sauce, cumin, chili powder, paprika, and salt.
In a large pan and over high heat, add oil, followed by the tofu mixture. Cook for 5 minutes, stirring frequently to prevent from burning.
Toast the tortillas directly on the gas burner or in a pan. Lay tortillas on a plate and add a generous serving spoonful of the tofu mixture to each tortilla.
Garnish tacos with lettuce and tomatoes.