Crispy Corn & Tofu Tacos
These crispy corn & tofu tacos are the packed with flavor! Fully vegan and so incredibly delicious.
Ingredients
Tofu Taco "Meat"
- 12 ounces of tofu *see note
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 teaspoon olive oil
Other
- 2 ears of corn
- 8 street taco tortillas or corn tortillas
- ½ cup vegan Colby-Jack cheese or any vegan cheese you like
- Green onion for garnish
- 1 ½ tablespoons olive oil
Instructions
- Shuck the corn to remove the outer leaves. Boil the corn for 5 to 7 minutes over medium heat, until cooked. Let it cool for a few minutes. Then, turn it vertically standing up and use a sharp knife to cut down the sides. This will create nice big pieces of the corn.
- In the meantime, crumble the tofu with your hands. Then, in a large pan add all the ingredients for the tofu taco meat along with the tofu. Cook for 7 to 10 minutes over medium high heat. Mixing occasionally. The tofu will be golden and have some crispy pieces.
- To assemble the tacos take one of your tortillas, add a small scoop of the vegan cheese, a few pieces of corn, and a scoop of the tofu taco meat. Repeat the process until all the tacos are made. You may have leftover corn and tofu taco meat, that is okay. You can either make more tacos if you like or just store in the fridge and enjoy in another meal.
- Then, fold the tacos over in half. Warm up about ¾ of a tablespoon (12ml) of the oil in a large pan over medium heat. Then, place a few tacos in there. I did 4 tacos at a time. Cook for 3 to 5 minutes until the tortilla turns golden. Then, flip and cook on the other side for a few minutes.
- Remove the cooked tacos. Then, repeat with the remaining oil and tacos.
- Plate them up and garnish with green onion and anything else you desire.
Video
Notes
- Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea. For this recipe, I had leftover corn and tofu from the original quantities used. So, when calculating the nutrition information I ended up using 237g of tofu and 170g of corn.
- Please do not repost recipes without my permission. Sharing a direct link is always highly encouraged and appreciated.
- For any questions you may have please refer to the FAQ above the recipe card.
- This recipe will make 8 tacos. The nutritional information given is for 1 taco.
- For this recipe I used fava bean tofu. That comes in a 12 ounce pack. You can use extra firm or super firm tofu as well. Extra firm tofu usually comes in a 14 ounce pack, so you can just use the whole thing. Super firm tofu usually comes in a 16 ounce pack so you can use ¾ of the block.
- You will most likely have leftover corn and tofu. You can store and enjoy on your own or make more tacos.
Nutrition
Serving: 46gCalories: 132kcalCarbohydrates: 12.2gProtein: 8.6gFat: 6.9gFiber: 6.7g
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