Tofu taco meat

Good

% Daily Values based on a 2,000 calorie diet

Step 1

would be remiss if I didn't share our family favorite recipe for tofu taco "meat." Tofu at our local whole foods is only $1.70 a pound, I always make a double recipe and it makes about ten servings. The most important part is that it is delicious!

Step 2

Drain two containers of firm or extra firm tofu. I usually just squeeze it over a towel at the same time as I squeeze it to crumble. Crumble it into a large bowl with spices premixed:

Step 3

2-3 tosp tomato paste (I use the squeeze tube), 6-8 tbsp of soy sauce (enough to emulsify spices), 4 tsp garlic powder, 1 tsp salt, 4 tsp cumin, 6-8 tsp chili powder (buy in bulk). Coat crumbled tofu in spices.

Step 4

Important! Cover two baking sheets in olive oil. The more you use the more this is like real chorizo or taco meat (but don't make it soupy). I use about 1/8 cup per sheet. Put taco "meat" on top and spread evenly. Bake 15 minutes on one side at 425 F, flip, bake another 5-15 minutes on the other side. We like them crunchy so we just bake until they are crispy. The original recipe used less oil, you could technically also use less oil but then it would be less delicious