Edible Berkshires




I know that many people are scared of tofu and, trust me, before becoming a vegetarian, so was I! But this is one of the easiest ways to try your hand at a new ingredient. I love to invite my friends over for a tofu taco night. I set up all the fi xings and make the tofu and everyone who wants some can try it. If not, there’s plenty of goodies to make a great-tasting taco salad! And if you serve this with a few margaritas, people will be willing to try anything!

What you’ll need:

  • 1 or 2 (14-ounce) packages extra-firm tofu
  • 3 to 4 tablespoons taco seasoning
  • Extra-virgin olive oil
  • 1 or 2 packages store-bought tortillas (I use soft corn tortillas but other kinds will work fine)

Suggested toppings:

  • Avocado, sliced
  • Tomatoes, seeds removed and cut into ½-inch dice
  • Red onion, thinly sliced
  • Black beans, rinsed
  • Corn, canned or cut off the cob
  • Cilantro, chopped
  • Hot sauces
  • Slices of lime for squeezing on your tacos

Preheat oven to 300°F.

Remove tortillas from package, wrap all the tortillas together in foil and place in oven to warm through while cooking the tofu.

Remove tofu from package and discard the water. Using a paper towel, pat the tofu dry. Slice tofu in ½-inch slices and sprinkle each slice with some taco seasoning. Turn tofu over and repeat on other side.

Heat olive oil in a sauté pan over medium heat. Once oil is hot, place tofu into the pan. Allow the tofu to crisp on one side (about 3 to 4 minutes) then turn and crisp the other side. Once both sides are crisped, remove the tofu to a baking sheet and place in the oven to stay warm. Repeat until all the tofu is crisped.

Remove tofu and tortillas from oven and top with desired toppings.