Vegan Mushroom & Tofu Taco 'Meat'
Servings: 2 cups
Equipment
- Oven
- Parchment paper or silicone baking mat
- Mixing bowl
- Rubber spatula
Ingredients
- 1 block extra firm tofu drained but not pressed
- 1 tbsp soy sauce reduced-sodium or tamari
- 1 lime juiced
- 1½ cups baby bella mushrooms finely chopped
- 3 tbsp homemade taco seasoning or store-bought low-sodium
- 1 cup salsa your favorite, to taste
Instructions
- Preheat the oven to 375° F and line a large baking sheet with parchment paper or a silicone baking mat.
- Mix the soy sauce (or tamari), lime juice and taco seasoning in a mixing bowl into a paste. If it’s dry, add more lime juice.
- Break the tofu into small pieces with your hands into the bowl with the seasoning paste. Using a rubber spatula, mix up the tofu with the seasoning until evenly coated.
- Sauté the mushrooms in a pan over medium heat for about 5 minutes to soften them and remove some of the water. You can add a few tablespoons of water to prevent sticking. The mushrooms will release their water as they cook. Cook until most of the water has evaporated. This will promote a crispy texture to the finished recipe.
- Add the chopped mushrooms to the tofu and seasoning mixture and give it another quick stir until everything is well coated.
- Spread tofu/mushroom mixture into the prepared pan and bake for 30 minutes, stirring every 10 minutes to facilitate even browning.
- Bake the tofu longer, if needed, to achieve a dark brown color and desired crisp texture.
- Remove from the oven and mix with the desired amount of salsa.
Notes
Check out our Homemade Taco Seasoning recipe!
These it with Oil-free Cilantro Avocado Sauce , Vegan Nacho Cheese Sauce or Vegan Chipotle Sour Cream drizzled on top.