This episode of The BizzyCrow Show combines what we learned about tofu and making a cashew cheese sauce. The recipe below is for a simple taco seasoning and instructions for crumbled tofu tacos. If you don’t like it hot omit the adobo sauce (what chipotle peppers often are canned with).
Taco Seasoning Ingredients
- 1 Tbl chili powder
- 1 Tbl paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 tsp cumin
- 1/4 tsp oregano
- 1 tsp salt
- 1/4 tsp black pepper
Mix well and use as needed for flavoring. I used the whole recipe for 1 block of tofu, but you could lessen the amount if that’s too much seasoning for your preference.
For best results follow these steps that require some forethought. I typically will have these pre-frozen/thawed blocks of tofu in the fridge and marked for future use. You could skip these steps and still have a delicious meal, but it definitely makes a difference in the end result.
Freeze your block of firm Chinese style tofu overnight. Don’t open it, drain it, or do anything to it other than freeze it in the packaging. Transfer to the fridge and let thaw for 48 hours. This process of freezing and thawing creates pockets in the tofu that makes it easier to squeeze the water out and it changes the texture to a more crumbly firm. Watch the tofu video for further explanation. Squeeze the water out of the tofu and crumble into a non-stick pan or a frying pan that has been lightly oiled. Add cut veggies after your tofu has been lightly browned in the pan.
- 1 package of firm tofu (Chinese style)
- 1 yellow onion, sliced and browned
- 2 cloves garlic, minced
- 1/4 cup chopped mushrooms (video uses shiitake)
- 1 tsp soy sauce
- Taco seasoning
- 1 Tbl adobo sauce (can be omitted)
- Diced red pepper (optional)
Prepare tofu by following the directions above. Brown the onion prior to cooking the tofu to ensure that it gets browned and caramelized. Cook the tofu, add mushrooms, garlic, and soy sauce and cook until mushrooms are cooked to desired consistency. Add taco seasoning and adobo sauce, mix, and heat until all ingredients are incorporated. Add in the browned mushrooms and serve.
How do you know it’s the Chinese style? It is in the refrigerated section of the grocery store in a sealed plastic tub with water in it. The Silken style, Japanese, comes in a box and doesn’t need refrigeration depending on the brand.
Cashew cheese sauce video with bonus cashew sour cream
All things tofu. Explanation of where you might have gone wrong in the past with tofu prep and purchasing. There’s more to tofu than just soft to firm.
Head over to MyBizzyKitchen for even more of the fabulous Biz!