30 day semi-healthy challenge Healthy Main Dish Vegetarian

30 Semi-Healthy Days – Day 30: BBQ Tofu Tacos

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Day 30 has finally arrived!!!! I have to tell you that this 30 days of healthy blogging has really been great in terms of getting me to invest more time in the blog and to branch out in my cooking, but it has been getting a little bit stressful this past week. It was one of those weeks where everything just seemed to go wrong so it was a bit of a stretch for me to blog on top of everything else. I was really excited about having the whole day today to focus on the final entry, but then everything that could go wrong today did go wrong so now here I am at 9:30pm writing my final entry in the series! I cannot wait to start doing more baking again tomorrow, but in the meantime these barbecue tofu tacos are amazing.

Our favourite restaurant in San Diego is called Banker’s Hill Bar & Restaurant, and they make these pulled pork tacos that my husband absolutely loves. They come in crispy corn tortillas and are filled with BBQ braised pulled pork, shredded lettuce, some sort of lime sauce and an avocado salsa. I decided to try recreating these for my husband with a vegetarian version for myself. They turned out perfect except for the crispy corn tortilla part because I just about burned down the house trying to make crispy tortillas on the oven rack so I had to move on from the idea and just use regular ol’ corn tortillas. There was a little bit of oil that dripped onto the bottom of the oven, and it just went up in flames. Then I had to spent 20 minutes standing on a chair waiving an oven mitt in front of the smoke detector while shouting at the cat not to breathe in the smoke (he totally understands me). 

This was my first time trying to make crumbled tofu instead of baking it or stir frying it, and it turned out amazing. As it turns out, all you have to do is smother tofu in barbecue sauce, and it is amazing. I served these tacos with some fresh pineapple and mint on the side, and it was delicious. 

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BBQ Tofu Tacos
12 oz. extra firm tofu
1 clove garlic, minced
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup BBQ sauce (I used Stubb’s original)
1/2 cup Greek yogurt
1 Tablespoon Dijon mustard
1/4 cup fresh lime juice
1/2 teaspoon salt
1/4 teaspoon pepper
Dash of hot sauce
Corn tortillas
Shredded lettuce & avocado for serving

Place the tofu between several layers of paper towel and put a plate or something heavy on top for 20 – 30 minutes to drain the water.

Fill a large skillet or pot with just enough water to cover the bottom and heat over medium-high heat.

Crumble the tofu with a fork and add to the skillet along with the garlic, garlic powder, onion powder, paprika, salt & pepper.

Cook for 3 minutes, stirring often until spices are fragrant.

Add BBQ sauce and reduce heat to a simmer. Cook for another 10 minutes.

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Meanwhile, whisk together the Greek yogurt, Dijon mustard, lime juice, salt, pepper & hot sauce to make a tangy lime sauce.

Heat the corn tortillas in the microwave or one at a time on a burner on the stovetop. 

Serve BBQ tofu on corn tortillas with the lime sauce, some shredded lettuce and avocado.

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30 Semi-Healthy Days - Day 30: BBQ Tofu Tacos
 
Ingredients
  • 12 oz. extra firm tofu
  • 1 clove garlic, minced
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¾ cup BBQ sauce (I used Stubb's original)
  • ½ cup Greek yogurt
  • 1 Tablespoon Dijon mustard
  • ¼ cup fresh lime juice
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • Dash of hot sauce
  • Corn tortillas
  • Shredded lettuce & avocado for serving
Instructions
  1. Place the tofu between several layers of paper towel and put a plate or something heavy on top for 20 - 30 minutes to drain the water.
  2. Fill a large skillet or pot with just enough water to cover the bottom and heat over medium-high heat.
  3. Crumble the tofu with a fork and add to the skillet along with the garlic, garlic powder, onion powder, paprika, salt & pepper.
  4. Cook for 3 minutes, stirring often until spices are fragrant.
  5. Add BBQ sauce and reduce heat to a simmer. Cook for another 10 minutes.
  6. Meanwhile, whisk together the Greek yogurt, Dijon mustard, lime juice, salt, pepper & hot sauce to make a tangy lime sauce.
  7. Heat the corn tortillas in the microwave or one at a time on a burner on the stovetop.
  8. Serve BBQ tofu on corn tortillas with the lime sauce, some shredded lettuce and avocado.

 

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