Crispy Tofu Tacos

Crispy Tofu Tacos

These tacos were amazing! You use crumbled tofu that’s seasoned in taco spices and bake it until it’s brown and crispy then use it as taco filling, yum! I also used leftover brown rice and made Mexican rice and then topped with our favorite toppings. I always put the corn tortillas in my toaster oven before I use them to give them some texture and to warm them up. Josh finally liked tofu in this recipe which is a big deal! I got the recipe from a blogger, It Doesn’t Taste like Chicken so I’ll attach it below. I didn’t use the oil and it still turned out great.

To make the Mexican rice, I used leftover brown rice, chili powder, garlic powder, paprika, a dash of cayenne pepper, salsa, and a 1/2 tsp veggie Bouillon. I heated it all in a skillet until it was warmed through and crispy.

I topped the corn tortillas with the taco filling, Mexican rice, lettuce, cucumber, tomato, avocado, and salsa.

Recipe for crumbles-

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