This recipe is so quick and yummy! The texture of the taco "meat" is just like the texture of Jack in the box tacos, a treat I used to enjoy frequently. It kind of makes me wonder..... do they use real meat? Found out in the past year that Taco Bell doesn't use real meat so I guess it shouldn't surprise me. These tacos are delirious with a hard shell or a soft shell, I did the sit and stand shells so we could really load them full. Add as many toppings as you want and enjoy!
1 lbs extra firm tofu, crumbled into teeny tiny pieces.
2 packets of taco seasoning (not all are vegan btw)
Shredded vegan cheese (we used veggie slices brand)
Vegan sour cream (optional)
Lettuce, shredded (optional)
diced tomatoes (optional)
Black olives (optional)
Taco sauce (optional)
Hard taco shells or Soft Shells
Olive Oil for frying the "meat"
Crumble the tofu into tiny pieces, I like it almost squished rather then have chunks but if you like a real taco meat texture then small crumbles will be fine. Add oil to frying pan (i like a lot but its up to you how oily you like them) mix in the tofu and taco seasoning. Bring to a boil for about 5 mins, then turn it down to a simmer for about 10 to 15 mins letting some of the oil absorb.
Next bake your hard shells according to the package directions, if you are using soft shells you can set them on the warm stove top to warm or put them in the microwave for a few seconds.
Next set up your taco bar, put each topping in a separate container, so that your family can get their own toppings.
It's time to have fun! Scoop the meat mixture into the taco shells spreading evenly and go through the taco bar adding your toppings, go crazy!
Recipe by Michael Scott Spear, Photos by Laura Spear