Description
These vegan tofu tacos with garlicky mushrooms and guacamole are a satisfying and easy-to-make weeknight meal.
Ingredients
Scale
For the Tacos
- One 14-ounce block extra firm tofu
- About 4 tablespoons neutral cooking oil, like avocado, refined coconut, or organic canola
- 12 ounces cremini mushrooms, trimmed and thinly sliced
- 3/4 teaspoon fine sea salt
- Freshly ground black pepper, to taste
- 2 medium garlic cloves, crushed or finely minced
- 3/4 teaspoon garlic powder
- 3/4 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 8 taco-size corn tortillas, warmed (see note below)
For the Guacamole
- 2 ripe avocados, pitted and peeled
- 1 medium vine tomato, finely diced
- 2 tablespoons finely diced red onion
- 2 tablespoons fresh lime juice (from about 1 lime)
- 1 tablespoon finely minced cilantro
Instructions
- Drain the tofu and gently press the block between your palms to squeeze out some of the water. Place on a plate then top tofu with another plate or cutting board and weigh it down with something heavy (like a couple of cans) to squeeze out as much water as possible (or use a tofu press if you have one). Let stand for 15 to 30 minutes, periodically draining off the excess water that pools in the plate.
- Meanwhile, heat a large skillet over medium-high heat and add 2 tablespoons of oil. Add the mushrooms with 1/4 teaspoon salt and a few grinds of pepper. Cook until softened and golden brown, 8 to 10 minutes, stirring occasionally. In the last 30 seconds of cooking, stir in 2 pressed/minced garlic cloves. Set the mushrooms aside and reserve the skillet.
- While the mushrooms are cooking, make the tofu spice blend. In a small bowl, mix together 3/4 teaspoon garlic powder, 3/4 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/4 teaspoon salt, and a few grinds of pepper.
- Cut the tofu into 8 slabs. Arrange in a single layer on the cutting board and sprinkle one side with half of the spice blend.
- Heat the remaining 2 tablespoons of oil in the reserved skillet over medium-high heat. Add the tofu in a single layer, seasoned side down. Season the other side with the remaining spice blend. Cook for about 8 minutes, until the underside is nicely browned, then flip and brown the other side.
- Lastly, make the guacamole. In a medium shallow bowl, mash 2 avocados with a fork until smooth. Then add 1 diced tomato, 2 tablespoons diced red onion, 2 tablespoons lime juice, 1 tablespoon minced cilantro, and 1/4 teaspoon salt. Stir to combine. Taste and adjust the seasonings, if needed.
- To serve, cut the tofu slabs in half lengthwise, creating 16 batons total. Divide the guac among the tortillas and top with the mushrooms and tofu. Garnish with extra cilantro and a squeeze of lime.
Notes
For a gas stove, warm tortillas one at a time directly on the grates over medium-low heat until warmed through and charred in spots, 30 to 60 seconds per side. For an electric stove, warm one at a time in a heavy-bottomed skillet (like cast iron) over medium-high heat.
Nutrition
- Serving Size: 2 tacos
- Calories: 500
- Carbohydrates: 36.3 g
- Fiber: 11.4 g
- Protein: 15.2 g