Spicy Tofu Tacos
These tacos are filled with crumbled chipotle tofu and sautéed onions. Top them off with some creamy Greek yogurt, cherry tomatoes, scallions, cilantro and jalapeno peppers for some kick!
This recipe was developed by Diana Rice, RD for The Kids Cook Monday.
Cooking Tip of the Week: When working with tofu be sure to get as much of the water out of the tofu as possible. Drying the tofu before cooking will help you achieve crispy, golden brown delicious tofu.
Food for Thought: If you usually use minced jarred garlic, try using fresh garlic. Mincing fresh garlic can be quick and easy and it makes your whole dish taste better. Not only does it taste better, but jarred garlic can contain extra ingredients – like bleach and phosphoric acid. If you use fresh garlic, you know it’s free of any added ingredients!
Family Dinner Conversation Starter: Where is somewhere you’ve always wanted to visit?
- 1 14 oz. package extra-firm tofu
- 1 medium red onion, diced
- 3 tbsp. olive oil
- 2 tbsp. ground cumin
- 1 tbsp. onion powder
- 1 tsp. chipotle chili powder
- 2 tsp. liquid smoke
- 3 large cloves garlic, minced
- 1 tsp. kosher salt
- 12 taco-sized soft corn tortillas
- 1 pint cherry tomatoes, sliced
- 1 small bunch scallions, finely chopped
- 1 bunch cilantro, roughly chopped
- 3-4 jalapeno peppers, sliced
- 6 ounces 2% Greek yogurt
Adult: Remove tofu from packaging liquid and slice 1 cm thick.
Together: Arrange slices between two clean kitchen towels and place a heavy pot or cutting board on top for 15 minutes. This will remove excess water from the tofu and allow it to absorb the flavors of the dish.
Kid: Whisk the cumin, onion powder, chipotle chili powder, liquid smoke, salt and minced garlic into 1 cup water. Set aside.
Adult: In a skillet, heat the olive oil over medium heat. Sauté the minced red onion until it just starts to become translucent, about 5 minutes.
Together: Remove the tofu from the towels. Place in a bowl and use a fork to crumble the slices.
Adult: Add the tofu crumbles to the sautéed onions and cook about 5 minutes more, stirring frequently, until the tofu has browned and the onions are fully translucent.
Adult: Reduce the heat to low and pour the water and spice mixture into the pan. Cook, stirring occasionally, until the majority of the water has evaporated, about 5 minutes.
Adult: In a dry skillet or griddle, heat the tortillas for about 30 seconds on each side.
Kid: Spread each tortilla with 1 tbsp. Greek yogurt and top with about 1/4 cup of the tofu and onion mixture.
Kid: Top each taco with tomatoes, scallions, cilantro and jalapeno peppers.