Sssshhh! 🤫 He won't know these were tofu until he sees this post! They were delicious and the texture was on point. For those looking to save on your grocery bill (who isn't these days!) this meal if made with beef instead of tofu would have been double the price.
3 cups shredded extra firm tofu (400g or 3/4 lb)
2 tbsps vegetable oil
1 tbsp soy sauce
1 tbsp taco seasoning
1 1/2 tsps cumin
650 ml jar (22 oz) salsa
1/2 cup BBQ sauce
1 cup kernel corn
1 medium onion, diced
1/2 red pepper, diced
1 tbsp vegetable oil
8 soft tortillas
1 1/2 cups shredded cheddar or Monterey Jack cheese
chopped red pepper, chopped tomatoes, fresh parsley or cilantro and sour cream or caesar salad dressing to serve
Gently squeeze the tofu and pat dry to remove some of the moisture, then shred it on a box grater. Toss with 2 tbsps vegetable oil, soya sauce, taco seasoning and 1/2 tsp cumin. Spread on a parchment line baking sheet and bake at 350°F for 25-30 minutes. Toss halfway through cooking time and sprinkle with 1 tsp cumin.
While the tofu cooks, heat up 1 tbsp vegetable oil in a skillet and brown the diced onion and red pepper. When the tofu is ready mix it in a large bowl with the onion, red pepper, 1 cup salsa, BBQ sauce, corn and 1/2 cup cheese. Divide the mixture between the tortillas and roll them up. Spread a scant amount of salsa in a 13 X 9" baking dish (about 1/2 cup) and place the rolled tortillas in the dish.
Cover the dish with foil and bake at 375° for 15-20 minutes, then remove the foil and return to the oven uncovered for 10 minutes.
Serve with your favourite toppings!
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