Toasted rice and pan fried crushed tofu build a flavorful base for these tasty tacos. I typically use brown rice because it’s what I have on hand most often. I think it imparts a nuttier flavor than white rice, but white works nicely too. Using a 1/2 teaspoon of chili will give you mild tacos while going with a full teaspoon gives you a spicier bite. Serve with a variety of hot sauces and salsas to allow for different spice levels.
ingredients
makes about 18-20 tacos
3 Oz ( about 1/2 cup) Rice, uncooked, OR 6 Tablespoons Toasted Rice Powder
2-6 Chilies of Choice, chopped, optional
16 grams (about 8 cloves) Fresh Garlic, minced
2 Teaspoons Paprika, regular or smoked
3 Teaspoons Cumin
2 1/2 Teaspoons Onion Powder
1/2 - 1 Teaspoon Chili Powder, to taste
6 Tablespoons of Canola, Vegetable, or Peanut Oil, divided
2- 14 oz Blocks of Firm or Extra Firm Tofu
16 oz (2 Cups) Vegetable Stock
16 oz (2 Cups) Tomatoes, crushed or pureed
1-2 Teaspoons Table Salt, approximate, to taste
1-2 Tablespoons Olive or Vegetable oil, optional to taste
Taco shells, hard or soft
Toppings of choice, such as lettuce, tomatoes, hot sauce, cheese, guacamole or salsa
serving suggestions
Try in a wheat or lettuce wrap.
Use a top a bed of greens for taco salad.
If your toppings are fat-free (no cheese or avocado), consider adding the additional 1-2 tablespoons of olive oil to season the tofu.
the method
In a dry skillet, toast rice over medium-high heat, stirring constantly, for about 5-8 minutes, or until toasty and aromatic. If the rice starts to pop into puffed rice, it’s definitely time to stop! Put aside and let cool. Process in a blender or food processor until it resembles a coarse flour consistency.
Toasted Rice Flour
Cut tofu blocks into half lengthwise and use paper towels to press out any excess moisture. Cut into approximately 1” cubes.
Press out excess moisture.
Heat 2 tablespoons of oil in a small frying pan or skillet over medium to medium-high heat. Add cumin, paprika, onion powder, and chili and fry for a minute or 2 until fragrant and the oil is tinted. Stir in garlic and fresh chilies (if using) and cook just until soft. Remove from heat and set aside. In a large frying pan or wok, heat 4 tablespoons of oil over high heat until smoking. Add tofu, sprinkle with some salt, and stir fry for about 8 minutes or until golden. Reduce heat to medium and use a flexible spatula to press the cubes into a looser, ground meat-like consistency. Don’t worry about getting a perfectly uniform texture. Add salt to taste; the tofu should taste properly seasoned on its own.
Stir fry until golden.
Add spice mixture and stock to tofu. Heat for just a couple minutes to allow the tofu to absorb the liquid. Remove from heat and stir rice powder and tomatoes. The mixture should be saucy- not dry and not watery. Add a little water if it’s too dry. Taste and add any additional salt, chili, and/ or olive oil, if desired. The amount of salt you need can vary greatly depending on how much salt is in your stock.
Serve in taco shells, in a wrap, or a top a bed of greens. Top with desired accompaniments.
Tofu Tacos with Corn & Bean Salsa