HT Foodie

How To Make Your Own Plant Based Taco Meat

#foodie-all – by Ellen Britt. Today is the start of a new month so I’m celebrating by making tacos today. Only the ones I like to make are plant based, as I have been eating almost 100% plant based now for about a year.

Most folks would balk at the idea of a “meatless” taco, but there are so many good plant based meats on the market now, that I guarantee you won’t miss it. Beyond Meat makes frozen plant based meat crumbles that you can use…

or, you can make your own!

I do this all the time with tofu. Now before you go running away yelling “No way!” hear me out because there is a trick to turning tofo into plant based meat you can use in tacos. That “trick” is…

freezing the tofu.

Here’s what to do: Purchase a package of firm or extra firm tofu. Then throw the whole unopened package in your freezer for a couple of days to make sure the block of tofu is solidly frozen.

When you are ready to make your plant meat crumbles, open the package and take out the tofu, pressing it between your hands to get some of the water out. Then slice it into four even blocks and use clean kitchen towels to press down on the pieces to get out most of the remaining water. You will notice that the previously frozen tofu has a different, firmer texture than fresh tofu.

In a medium bowl, mix a couple of tablespoons of olive oil and a tablespoon of soy sauce, plus add any spices you like such as chile powder, garlic powder, smoked paprika and the like. Crumble the pressed tofu into the liquid and mix thoroughly until all the pieces are coated and the liquid is absorbed.

Then spread this out on a baking sheet (spray the pan beforehand with cooking spray) and place in a 350 degree oven for about 30 minutes (turning once with a spatula while cooking) till the tofu crumbles are fairly dry.

There you have it! These can be stored in a jar in the fridge till you are ready to use them in taco or chile. I like to soak the dried crumbles in salsa till they are rehydrated, then warm it up to use as taco meat, shown here with cooked mushrooms, avocado slides and extra salsa. The texture and taste are fabulous. Let’s eat y’all…!