Best 2 Soft Tacos With Scrambled Tofu And Tomatoes Recipes

**Savor the Delightful Symphony of Soft Tacos with Scrambled Tofu and Tomatoes: A Culinary Journey of Flavors and Textures**

Embark on a tantalizing culinary adventure with our delectable soft tacos, a harmonious blend of flavors and textures that will captivate your taste buds. Featuring a unique combination of scrambled tofu, juicy tomatoes, and an array of flavorful toppings, these tacos are a symphony of Mexican and Asian cuisines. The soft corn tortillas envelop a savory filling of tender tofu, scrambled to perfection with a hint of spice. The burst of fresh tomatoes adds a vibrant sweetness, while the toppings of tangy salsa, creamy avocado, and crunchy lettuce provide a symphony of contrasting textures. These soft tacos are not just a meal; they are an experience that will transport you to a world of culinary delight. So, prepare to tantalize your taste buds with this extraordinary fusion dish that brings together the best of both worlds.

Here are our top 2 tried and tested recipes!

TOFU SCRAMBLE TACOS

Tofu Scramble Tacos image

These tofu tacos are a quick, easy, vegetarian meal and makes enough for dinner and lunch the next day. I keep an all-natural taco seasoning on hand to use in these but you can easily use your own blend of spices. They're versatile and can be jazzed up with olives, jalepenos, cheese, avocado, or pico de gallo. This can also be just as tasty eaten on it's own or over brown rice.

Provided by thesinglebite

Categories Mexican

Time 30m

Yield 4 tacos, 2 serving(s)

Number Of Ingredients 9

Ingredients

0.333 (16 1/16 ounce) package extra firm tofu, rinsed, drained and pressed*
1/2 cup diced green pepper
1/4 cup diced onion
1/2 cup canned diced tomato (preferably with green chilis)
1/3 cup corn (if frozen, thaw first)
2 -3 teaspoons taco seasoning
salt
4 corn tortillas
cooking spray

Steps:

Cut tofu into 1 inch cubes and add to a skillet coated with cooking spray. Cook tofu over medium heat until lightly browned. Flip as needed to cook evenly. Transfer to a small dish and set aside.
Re-spray pan with cooking spray. Add green pepper and onion and saute a few minutes until onions are translucent. Add tofu, corn, tomatoes and taco seasoning. Stir to combine everything and use spatula to break up tofu into smaller pieces. Cook for a 3-5 minutes or until extra liquid from the tomatoes has cooked off.
Fill tortillas and top as desired. Enjoy!
*Note: Here are some tips on how to drain and press tofu as well as how to freeze and save the remainder of the block. I also like to freeze the rest of the tomatoes in small tupperware containers (about 4 ounce size) so that I have ready to use for future recipes.

Nutrition Facts : Calories 206.6, Fat 5.1, SaturatedFat 1, Sodium 106.3, Carbohydrate 33.8, Fiber 6, Sugar 5.1, Protein 10.7

SCRAMBLED TOFU WITH TOMATOES, SCALLIONS AND SOY SAUCE

Scrambled Tofu With Tomatoes, Scallions and Soy Sauce image

Eggs are nicely mimicked when you scramble firm tofu with vegetables or grains. The point is not to fool anyone into thinking he is eating eggs, but to create a scramble that is easy and satisfying.

Provided by Mark Bittman

Categories quick

Time 15m

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 tablespoons neutral oil
1 1/2 cups chopped tomatoes
Salt and ground black pepper
1 pound firm tofu, drained
1/3 cup sliced scallions
Soy sauce

Steps:

Put the oil in a deep skillet over medium heat. When hot, add the tomatoes, sprinkle with salt and pepper and cook, stirring occasionally, until their juices release and they begin to dry out slightly, 5 to 10 minutes.
Crumble the tofu with your fingers and add it to the pan along with the scallions. Cook, stirring occasionally, until the tofu is heated through and dried out a bit, 5 to 10 minutes. Serve, drizzling with soy sauce at the table. Note: To make Scrambled Tofu With Corn, Tomatoes and Basil, use olive oil instead of neutral oil and reduce the amount of tomatoes to 1 cup. Substitute 3/4-cup corn kernels for the scallions and stir in some chopped fresh basil before serving. Skip the soy sauce and drizzle with a little more olive oil at the table if you like.

Tips:

Use extra-firm tofu for the best results. Extra-firm tofu holds its shape better when scrambled and has a more meat-like texture.
Press the tofu before cooking to remove excess water. This will help the tofu to brown and crisp up better.
Use a non-stick skillet to cook the tofu. This will help to prevent the tofu from sticking and breaking apart.
Cook the tofu over medium heat until it is golden brown and crispy. Do not overcook the tofu, or it will become tough and dry.
Season the tofu with your favorite spices and herbs. Garlic powder, onion powder, chili powder, and cumin are all good options.
Serve the tofu tacos with your favorite toppings. Some popular options include salsa, guacamole, sour cream, cheese, and shredded lettuce.

Conclusion:

These soft tacos with scrambled tofu and tomatoes are a delicious and easy-to-make vegan meal. They are perfect for a quick lunch or dinner, and they can be customized to your liking. With a few simple ingredients and a little bit of time, you can enjoy a delicious and satisfying meal that is also good for you. So next time you are looking for a quick and easy vegan meal, give these soft tacos with scrambled tofu and tomatoes a try. You won't be disappointed!