Spiced Tofu Tacos and Quiet Evenings
Ingredients
Tofu taco crumbles:
3 tablespoons olive oil
2 teaspoons chili powder
1 teaspoon smoked paprika
1 teaspoon cumin
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon cayenne
1 teaspoon sea salt
1 block (350g) extra-firm tofu, drained (no need to press it)
Taco toppings:
Spinach - or your preferred green
Red onion or shallot, chopped
Salsa - Whole Foods has good organic options that taste homemade
Nutritional yeast or your favorite cheese
Other:
Taco shells - I purchase the Siete Taco Shells, or you could simply warm up tortillas to use as shells
Directions
Preheat your oven to 350F. Line a large baking sheet with parchment paper.
Mix the olive oil and all the spices in a large bowl. It will make a brown paste-like texture.
Crumble the block of tofu with your fingers into the bowl with the seasoning. Mix the tofu crumbles with the seasoning making sure all of the tofu is evenly coated. Add more olive oil, if needed.
Spread the tofu crumbles evenly over the baking sheet.
Bake for 35 minutes, stopping to stir the tofu mid way through. The tofu will be nice and browned. The smaller crumbles will be darker than the larger crumbles, and that's okay because it will provide a variety of texture.
Remove the tofu crumbles from the oven and serve hot on taco shells with desired toppings!
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