Courtesy of Yummy Plants

Ingredients

3 oz extra firm tofu
1 thin slice of red onion, chopped
Half seeded jalapeno
Handful lettuce
2 corn tortilla shells
2 Tablespoons BBQ sauce (gluten-free/vegan)
1 Tablespoon water
1 Tablespoon hot sauce (I used Frank’s but prefer Chalula)
1 Tablespoon low sodium gluten-free soy sauce
2 Tablespoons Tofutti sour cream
1 teaspoon sesame oil
2 Tablespoons salsa
1/2 teaspoon garlic powder (Not salt as pictured!)
1/2 teaspoon crushed red pepper
Dash of granulated onion powder
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 Tablespoon Daiya vegan cheese flavor of your choice. All I had was mozzarella, but I prefer pepper-jack.

Preparation

1. Slice the tofu into thin rectangular slices. Chop the red onion, jalapeno, and lettuce.

2. Heat pan on medium heat, spray with pam or add a small amount of oil to coat pan. Add tofu.

3. While tofu is cooking prepare your sauce. Add sesame oil, soy sauce, BBQ sauce and 1 Tablespoon water into a small bowl and stir. Add seasonings, really you don’t need to measure, this is such a small recipe you can do a dash of this and a smidge of that if you like.
Once sauce is prepared, mix your Tofutti sour cream and salsa together in a bowl and add just a dash of hot sauce. This makes a spicy yet cool condiment.

4. Turn heat off and let cool for just a few moments. Add sauce and seasoning mix to the tofu. Turn heat on very low and let simmer for just a few moments while tossing to coat evenly.

5. Add your veggie mix to the corn tortillas. Add tofu. Top with Tofutti salsa sour cream.

Enjoy!

[wpurp-searchable-recipe]BBQ Tofu Tacos – – – [/wpurp-searchable-recipe]

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