Tofu Taco Salad




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

Teacher Notes

Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.

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.

Be the First to Share


    • Indoor Plants Challenge

      Indoor Plants Challenge
    • Trash to Treasure Contest

      Trash to Treasure Contest
    • Sculpting Challenge

      Sculpting Challenge