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Have you ever tried shredded tofu but, buddies? We’re into it. Tremendous agency tofu + a field grater are all you could meet your new BFF that helps make this smoky, spicy shredded tofu taco “meat”!
Not solely is it fast & simple to make, nevertheless it’s endlessly versatile! It’s excellent for all the things from tacos to burritos, bowls, nachos, and past. Simply 20 minutes required and excellent for making forward for a fast protein all through the week. Let’s shred! 🎸⛷️
This 1-pan recipe begins with a candy and savory base of sautéed onion and pink bell pepper, plus jalapeño and garlic for somewhat warmth and taste. Chili powder, smoked paprika, salt, adobo sauce, and water mix for a smoky, flavorful, saucy combination.
Subsequent, we add the shredded tremendous agency tofu, which isn’t solely excessive in protein however has a agency texture that enables it to shred particularly properly.
A couple of minutes of cooking to permit the tofu to take in the flavors, and it’s supper time!
We hope you LOVE this tofu taco “meat”. It’s:
SmokySavorySubtly spicyProtein-packed (virtually 20 grams/serving!)Fast & simple& SO versatile!
This recipe is ideal for making at first of the week to get pleasure from in varied methods over a number of days. Strive it in a breakfast bowl with roasted potatoes, sliced avocado, and salsa. Or make a dinner bowl with beans, rice, roasted candy potatoes, and guacamole. It’s additionally nice for tacos, nachos, and extra. Let your creativity shine!
Extra Easy + Flavorful Methods to Season Tofu
In the event you do this recipe, tell us! Depart a remark, price it, and don’t overlook to tag a photograph @minimalistbaker on Instagram. Cheers, buddies!
Servings 4 (~3/4-cup servings)
Cook dinner ModeForestall your display from going darkish
TOFU
2 Tbsp olive or avocado oil1/2 giant onion (any coloration), finely diced (1/2 onion yields ~1 ¼ cups or 180 g)1 giant pink bell pepper, finely diced (1 pepper yields ~1 ¼ cups or 120 g)1 medium jalapeño, finely diced, seeds eliminated (1 jalapeño yields ~1/3 cup or 60 g)4 medium cloves garlic, minced or pressed1 Tbsp chili powder (or store-bought)1 ½ tsp smoked paprika3/4 tsp sea salt2-3 Tbsp adobo sauce (from a can of chipotle peppers in adobo // optionally, for extra warmth, add 1/2-1 chipotle pepper, finely diced)1/4 cup water (plus extra as wanted)16 oz. tremendous agency excessive protein tofu, drained and shredded
Warmth oil in a big skillet over medium warmth. As soon as sizzling, add the onion and cook dinner for 3-5 minutes, till tender, translucent, and starting to brown.
Add bell peppers and jalapeños and cook dinner for an additional 2-3 minutes, till softened. Add the garlic and toss to mix. Then add the chili powder, smoked paprika, and salt. Combine to evenly coat the veggies within the spices, then add the adobo sauce, elective chipotle pepper, and water and blend as soon as extra.
Add the tofu to the saucy veggies and toss to evenly coat. Unfold the tofu into a fair layer, flip the warmth up barely, and cook dinner for 2-3 minutes till the underside of the tofu begins to sizzle. Stir the tofu and scrape up any browned bits. Style and modify as wanted, including extra water if too dry, adobo sauce for extra warmth/smokiness (we added the total quantity), or extra salt to style. If the tofu is just too moist, proceed to cook dinner uncovered to evaporate any further liquid (we didn’t discover this vital!).
Leftovers preserve in a sealed container within the fridge for 3-4 days or within the freezer for 1 month (or longer).
*Diet data is a tough estimate calculated with avocado oil, the lesser quantity of adobo sauce, and with out elective components.
Serving: 1 serving Energy: 267 Carbohydrates: 11.9 g Protein: 19.1 g Fats: 16.1 g Saturated Fats: 2.8 g Polyunsaturated Fats: 1.2 g Monounsaturated Fats: 4.9 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 547 mg Potassium: 361 mg Fiber: 5.1 g Sugar: 4.2 g Vitamin A: 694 IU Vitamin C: 61 mg Calcium: 139 mg Iron: 4.3 mg
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