Tacos are a food group for those of us that live in Austin – we have tacos for breakfast, lunch, and dinner! Popular taco options include barbacoa, chicken, al pastor, or shrimp, so I wanted to create a taco recipe that was both vegan and vegetarian-friendly. In honor of National Soyfoods Month, House Foods is launching 50 Plates of Tofu — a recipe campaign that celebrates tofu, one of the most popular soy-based foods.
50 Plates of Tofu is designed to inspire people nationwide to give tofu a try, by showing just how versatile it can be – there is literally no regional dish tofu cannot be a part of. I’ve been working closely with House Foods to create 10 recipes for 10 different states in the United States. Of course, I had to represent my own state, Texas, with our favorite food: tacos. These barbecue tofu tacos take less than an hour to make and feature our good ol’ Texas barbecue.
Tofu has the reputation of being bland and boring but after creating a variety of tofu recipes, I was so surprised to see how versatile tofu is and how it takes on the flavor of whatever sauce and spice you pair it with. Even if you’re not a vegetarian, tofu is a good way to add protein to a meal without adding cholesterol. It’s low-calorie, cholesterol-free and offers a variety of benefits such as a high-quality plant-based protein, non-GMO, gluten-free, and Kosher certified.
House Foods Tofu is available in organic and conventional product lines to satisfy a variety of consumer tastes and preferences.
For the barbecue tofu tacos, I used House Food’s Organic Extra Firm Tofu. The extra firm tofu is great to cut into cubes or crumble like I did for this recipe to create the texture and appearance of ground beef. Add your favorite barbecue sauce, roasted corn, sliced avocado, slaw, squeeze of lime, and serve on corn tortillas!
Barbecue Tofu Tacos
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 tacos 1x
- 1 pkg House Foods Premium Tofu Extra Firm
- ½ cup barbecue sauce
- Corn or flour tortillas
- 1 large avocado, or 2 small avocados
- Roasted corn, optional
- Cilantro, for garnish
- ½ cup red cabbage, thinly sliced
- 2 tsp white wine vinegar
- 1 tsp lime juice
- Toss sliced red cabbage with vinegar, lime juice, and season with salt.
- Remove extra firm tofu from packaging and press with paper towels to remove excess moisture.
- Crumble tofu into a bowl and stir in barbecue sauce.
- Warm barbecue tofu in a pot. Set aside.
- Assemble barbecue tofu on the corn or flour tortillas. Top with slaw, sliced avocado, cilantro, and roasted corn.
This post is brought to you in collaboration with House Foods. Thank you for supporting the brands that support A Taste of Koko!