How many taco recipes can I share until it’s too many taco recipes? I would say none! I love tacos and I have a bunch of recipes for them. Just a few weeks I saw this book on Instagram called Dragons Love Tacos which is just about the cutest thing ever. Also, since yesterday was Cinco de Mayo, this is appropriate right?
Lately, we’ve been having tacos on a weekly basis at home, and honestly I could eat them everyday. This is recipe I threw together because I had most of the ingredients already in the fridge and wanted to use them up. I had a half of a full cube of tofu leftover from the Tofu Thai Lettuce Wraps I made the week before, so I decided to try tofu tacos. I don’t cook with tofu as much as I’d like, mostly because I’m not the best at preparing it. I always forget to press and season it in advance, then I find myself rushing to prep it right before cooking. This prep was easy because it was already pressed and ready to go. For this taco recipe, I made the more “American” style tacos with lettuce, cheese, and taco sauce. Nothing fancy, but still so good!
what you’ll need
- tofu, drained and pressed – please feel free to use a protein of choice here, like lean ground beef or turkey, chickpeas, seitan, ham (see below) etc.
- onion, chopped
- olive oil
- taco seasoning – store bought or homemade
- tortillas – I used Mission Carb Balance
- shredded cheese – mozzarella would be ideal, but we used monterey jack
- shredded cabbage or lettuce
- tomato, chopped
- black olives, sliced
- taco sauce
- optional: chips and salsa!
Drain and press the tofu, then slice into halves or fourths. I’m not an expert here, but I put a paper towel and container lid on top of mine, them pile cans on top to press out the liquid. Squeeze out remaining water into a paper towel. Add a little olive oil into a medium set skillet, crumble tofu into the pan. Work quickly and start to brown the tofu just a bit. Sprinkle the taco seasoning in with a bit of water, while moving the tofu around so it doesn’t break down too much or burn. Turn the heat to low and let simmer for a few minutes. After the tofu is done, prepare your toppings.
For tortillas, I like the Mission Fajita Carb Balance not because of the “net carbs” claim, but because the overall carb count is lower with higher protein count compare to their regular tortillas. Of course, you can use lettuce in place of the tortillas if you’re short on carbs for the day. Add the tofu filling into the tortillas and top with your favorite toppings. Garnish with cilantro and taco sauce, of course. I also like to have lime chips and salsa on the side.
This is a little heavier on the carbs and a not-so-macro-friendly meal, but I can still make it fit if I’m tracking the rest of my meals for the day. I calculated the calories and macros for this while writing this post, not when I made it so I’m not sure how accurate this is. Estimated calories and macros per one taco: 275 calories, 14g protein, 33g carbs, 10g fat.
Jake made his tacos non-vegetarian friendly, but I thought I’d share them anyway. His includes all the same toppings, but the filling was ham. I thought it was a bit weird, but that’s the beauty of tacos; you can make them however you want!
Hope you’re not burnt out on tacos from me just yet. I’ll try and share a new recipe next week. Thanks for reading!