Introduction: Tofu Taco Salad
1 block of firm or super firm organic non GMO tofu
1 package of Taco Seasoning
1 can of tomatoes with chilis or Rotel
1 can of black beans, drained and rinsed
1 can of corn or 1 cup of frozen corn
Step 1: Tofu Prep
1. Freeze your block of Firm Tofu in the Freezer - this will change the texture to be more meat like after thawing it.
2. After freezing, remove and thaw to room temperature. I usually take it out and put it in the refrigerator in the morning and then when I get home from work, its ready to prepare.
3. Drain the water from the tofu and then press the water out of the tofu by either squeezing it or putting a brick wrapped in foil on it to press out the extra water. This will take a few minutes.
Step 2: Crumbling Tofu
After you have drained the tofu, using your hands crumble it and place it in a non stick pan.
Step 3: Add Seasoning and Vegetables
Add Taco Seasoning to Tofu (follow the package directions for preparation)
usually adding 3/4 cup of water and then bring to boil, stir, simmer on medium-low for about 10 minutes stirring occasionally
After the water has evaporated, then add the can of tomatoes, corn, and beans.
Continue to stir and head over medium high heat until water from tomatoes is mostly evaporated.
Step 4: Finished Taco Tofu
Remove from heat and serve in your favorite way.
Over Nachos, rice, in Tortillas, or over mixed greens for a salad.
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