MATERIALS
Makes ~4 servings
Crispy Tofu
1 block extra firm tofu
4 tbsp nutrition yeast
3 tbsp soy sauce
1/2 tsp cumin
1 tbsp olive oil, optional
Additional Fillings
Fave veggies: broccoli, pepper, onion
1 can of black, pinto, or refried beans
Other Stuff
Whole wheat tortillas
Avocado
PROCEDURE
1. Drain tofu block and wrap in paper towels. Place a pot or other object on top of it while you make the sauce.
2. In a large bowl, whisk together nutritional yeast, soy sauce, cumin, and oil (if using).
3. Preheat oven to 400 deg F. Cut tofu into 3/4 inch cubes. Add tofu to sauce and gently stir until all of the cubes are coated.
4. Spread tofu on a baking pan lined with parchment paper and bake for 40 minutes, flipping halfway through.
5. While tofu is baking, stir fry additional veggies, as desired, and make the cashew queso.
6. Assemble taco with desired toppings and enjoy!
VARIATION
Save time and add even more flavor by using a taco seasoning packet to season the additional fillings.
THE RUNDOWN
This recipe is the exact opposite of the dreaded bland, spongy tofu many people are used to. The marinade gives it great flavor and the oven crisps it up nicely. If you have the time, definitely make the cashew queso as it really adds a lot of flavor to the tacos.
Adapted From: Rachael Hartley Nutrition