Tofu Tacos

Tofu crumbled and mixed with cooked brown rice, green bell pepper, ketchup, and taco seasoning makes a surprisingly convincing taco filling. The rice adds bulk and chew that makes each taco feel substantial, and the taco seasoning does what it always does: make everything taste like Taco Tuesday.

This is a no-cook filling. Just mix everything together, warm your corn tortillas in a dry skillet, and load them up with tomato, onion, shredded lettuce, and hot sauce. Start to finish in about 25 minutes.

The ketchup might raise an eyebrow, but it adds a sweet-tangy moisture that binds the crumbled tofu and rice together.

Kitchen Tips

• Drain the tofu thoroughly and press it if you have time. Waterlogged tofu dilutes the seasoning and makes the filling soggy.
• Warm the tortillas in a dry, hot skillet until they blister. This makes them pliable and adds a light char flavor.
• Crumble the tofu with your hands into small, ground-meat-sized pieces for the most taco-like texture.
• Taste the filling and adjust the taco seasoning. Different brands vary in salt and spice levels.

Variations

• Cook the filling in a skillet with a little oil for a warmer, more textured version with browned edges.
• Add canned black beans for extra protein and fiber.
• Top with avocado slices, salsa, and a squeeze of lime for a more loaded taco.