Best 7 Tacos With Spicy Tofu Tomatoes And Chard Recipes

TACOS WITH SPICY TOFU, TOMATOES AND CHARD

Steps:

• Preheat broiler with rack set about 4 inches from the heat. Cover a baking sheet with foil. Place tomatoes on foil and broil for 6 minutes, until blackened in spots or all over. Using tongs, flip over and broil for another 4 to 6 minutes. The tomatoes should be charred and cooked through. Remove from oven and tip, with juices, into a bowl. Allow to cool until you can handle them, then core and discard skins. Purée, along with juices in the bowl, in a blender or a food processor.
• Meanwhile, bring a large pot of water to a boil while you stem and wash the chard. When water comes to a boil, add salt to taste and chard. Blanch for 1 minute and transfer to a bowl of cold water. Drain and take up chard by the handful to squeeze out excess water. Cut in 1/4-inch wide strips and set aside.
• Heat oil in a large, heavy skillet over medium heat and add onion. Cook, stirring, until tender and beginning to color, 5 to 8 minutes. Add a generous pinch of salt, the garlic, cumin and chili powder and cook, stirring, until garlic is fragrant, about 30 seconds. Add puréed tomatoes, which should sizzle as soon as they hit the pan. Cook, stirring often, until purée thickens and leaves a canal when you run your spoon down the middle, about 5 minutes. Season to taste with salt.
• Add minced chiles and tofu, and mash tofu into the tomatoes using the back of your spoon. Add Swiss chard and salt to taste, and continue to cook for another 5 minutes, stirring and mashing tofu. Stir in cilantro. Taste and adjust seasonings.
• Heat tortillas and top with tofu mix. Serve with salsa on the side if desired.

TURKEY TACOS WITH SPICY TOMATOES

Steps:

• Heat oil in large skillet over medium heat. Cook onion and garlic about 3 minutes or until onion is tender. Stir in turkey, tomatoes, lentils, cumin, and chili powder. Cook 5 minutes, stirring occasionally. To serve, spoon about ¼ cup meat mixture into each taco shell. Top with sour cream, romaine, cheese, avocado and radishes, as desired.

TACOS WITH SPICY TOFU CHARD AND TOMATOES

Steps:

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• PREPARATION Preheat broiler with rack set about 4 inches from the heat. Cover a baking sheet with foil. Place tomatoes on foil and broil for 6 minutes, until blackened in spots or all over. Using tongs, flip over and broil for another 4 to 6 minutes. The tomatoes should be charred and cooked through. Remove from oven and tip, with juices, into a bowl. Allow to cool until you can handle them, then core and discard skins. Purée, along with juices in the bowl, in a blender or a food processor. Meanwhile, bring a large pot of water to a boil while you stem and wash the chard. When water comes to a boil, add salt to taste and chard. Blanch for 1 minute and transfer to a bowl of cold water. Drain and take up chard by the handful to squeeze out excess water. Cut in 1/4-inch wide strips and set aside. Heat oil in a large, heavy skillet over medium heat and add onion. Cook, stirring, until tender and beginning to color, 5 to 8 minutes. Add a generous pinch of salt, the garlic, cumin and chili powder and cook, stirring, until garlic is fragrant, about 30 seconds. Add puréed tomatoes, which should sizzle as soon as they hit the pan. Cook, stirring often, until purée thickens and leaves a canal when you run your spoon down the middle, about 5 minutes. Season to taste with salt. Add minced chiles and tofu, and mash tofu into the tomatoes using the back of your spoon. Add Swiss chard and salt to taste, and continue to cook for another 5 minutes, stirring and mashing tofu. Stir in cilantro. Taste and adjust seasonings. Heat tortillas and top with tofu mix. Serve with salsa on the side if desired. Tip Advance preparation: The cooked tofu keeps well for a couple of days.

CHARD TACOS

Steps:

• Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned golden brown, about 10 minutes. Add the garlic and red pepper flakes, stirring until fragrant, about 1 minute. Stir in the chicken broth, Swiss chard, and salt. Cover and reduce heat to low. Simmer until chard is nearly tender, about 5 minutes. Remove lid and increase heat to medium, stirring until the liquid evaporates, about 5 minutes. Remove from heat and set aside.
• Heat another skillet over medium-high heat. Warm the tortillas in the skillet for about 1 minute per side. Fill the warmed tortillas with the chard, and top with the queso fresco cheese and salsa.

TOFU TACOS I

Steps:

• Over a medium heat fry the tofu, oil, garlic and onion in a large skillet for 5 minutes. Add the chili powder, paprika, cayenne, cumin, salt, lime juice and tomato sauce to the skillet and stir. Cook for 3 minutes. Stir in the cilantro. Spoon mixture in a serving bowl.
• Spoon the tofu mixture into taco shells. Top the mixture with lettuce, tomatoes, avocado, Cheddar cheese and salsa.

TOFU TACOS RECIPE BY TASTY

Steps:

• Preheat the oven to 400ºF (200ºC).
• Use your hands to crumble the tofu into a medium bowl. Add the soy sauce, tomato sauce, chili powder, garlic powder, cumin, pepper, and cayenne and stir until well-combined.
• Add a drizzle of olive oil to a large baking sheet. Transfer the tofu to the baking sheet, using a spatula to spread it out as much as possible.
• Bake for 20-25 minutes, stirring halfway through, until golden brown and slightly crispy.
• Fill the tortillas with the tofu, lettuce, tomato, shredded cheese, and guacamole.
• Enjoy!

SOFT TACOS WITH SCRAMBLED TOFU AND TOMATOES

Steps:

• Combine the tomatoes, garlic and chile in a blender, and blend until smooth.
• Heat the oil in a large nonstick skillet over medium heat, and add the onion. Cook, stirring, until tender, about five minutes. Increase the heat to medium-high, and add the cumin. Stir together, and when the pan is quite hot, pour in the blended tomato mixture. It should sizzle. Cook, stirring, about five minutes, until the sauce is thick, dark and fragrant, and your spoon leaves a canal when you run it down the center of the pan. Add salt to taste.
• Add the tofu to the pan, and mash it into the sauce using the back of your spoon. Add the soy sauce, and continue to cook for another five minutes, stirring and mashing the tofu. Stir in the cilantro. Taste and adjust seasonings.
• Heat the tortillas and place two on each plate. Top with the tofu mixture and serve, passing salsa on the side.