- Hi friends, it's Sam, and today,
I'm gonna make my vegan tofu
taco crumbles, ooh yeah.
You crumble the tofu up,
mix it with some seasonings
and spices, bake it, it dries out,
and then I stir some
salsa back into that tofu.
It sucks up some of that moisture,
gets chewy, gorgeous, amazing.
You can use it in a taco,
you can use it in a burrito,
you can use it anywhere
that you want a gorgeous,
crumbly, textury tofu
that has delicious flavor.
(laughs) Ooh, delicious!
I don't even know what I'm
doing, what is this movement?
Even tofu haters love this recipe
because the tofu is so chewy and gorgeous.
It ain't no bland cubes of tofu garbage,
this is delicious, tofu garbage?
Alright, so let's get to making tacos.
Yes, taco love!
If you've made my chili
recipe, you'll notice
that the tofu portion of
the recipe is very similar,
but that one is seasoned
a little more for chili
and this one is seasoned
for that Mexican love,
that taco vibe.
Super easy deezy, easy deezy?
Alright, super easy deezy,
why am I only saying easy deezy now?
Alright, super easy peasy
to make, let's begin.
So, in a nice large
bowl, I need light oil.
By light oil, I just mean
something like in flavor,
so don't use something like olive oil,
which has a strong flavor.
A canola or vegetable oil will be perfect.
Soy sauce, which is gonna
add a little bit of color,
a little bit of salt,
a little bit of umami.
Now getting into those taco seasonings,
we need lots of chili powder,
smoked paprika, cumin,
garlic powder, onion powder,
and cayenne, for a little
kick, a little spice.
If you're a spice wimp,
fly just flew straight into my face.
If you're a spice wimp,
you can skip the cayenne,
but I love it, I love a little spice.
Now just whisk these spices together,
and it's gonna form this
brown pasty business,
and that's just what you want.
I've got a block of extra-firm tofu.
I just drained off the
excess water in the sink.
I just broke up a chunk,
I'm gonna be using the whole block though,
and I pinch it between my fingers
to break off chunky little bits.
You want to make sure
to use extra-firm tofu
and not a medium tofu
or even firm or soft,
and then just use your fingers
and crumble it into the
bowl along with the spices.
Take another chunk, yeah, crumble it.
Oh, throwing tofu everywhere.
There's no need to press
the tofu ahead of time,
it's gonna dry out in the oven anyways,
so we can just skip that step.
Tofu crumbles, and last little chunk here.
If there's any extra big parts,
you can break them apart,
but that looks pretty good.
Now I'm gonna go straight in there
and start mixing all those
spices into the tofu crumbles.
Just using your fingers to mix it all up,
sometimes your hands are the best tool.
Alright, lookin' gorgeous!
Now, as always, I'll pop
a link to the full recipe
instructions down below
in the description,
the very first line down there,
and I'll pop one up here as well.
So it's been all mixed together.
I got my baking sheet here
lined with parchment paper,
and I'm gonna spread the
crumbles evenly over this sheet,
like so, boom, it's gonna be so good,
are you excited, I'm excited.
I'm gonna pop these tofu
crumbles straight in the oven now
for about 30 to 35 minutes.
Give it a stir every now
and then until the tofu
is gorgeous brown and delicious and chewy.
- [Male Voice] A little longer
than a few minutes later.
- Whoo, lookin' good!
So my tofu crumbles are
out of the oven now.
You can see that some of the
larger pieces are lighter
in color and some of the smaller
pieces are darker in color.
That's perfect, that'll
provide a variation
of texture and chew.
Now I have one warning about these.
Don't start nibbling on
these little crumbles
because you won't be able to stop.
Oh my god so good.
Now to finish these up, just add
all the tofu crumbles to a pot or pan,
and then pour in some
of your favorite salsa.
Turn on the heat, mix that in.
Depending on the salsa, you might need
a little bit more or less.
If it's a very chunky
salsa, you'll probably need
a bit more, whereas if
it's a very liquidy salsa,
you'll probably need a little bit less.
You just wanna make sure
that the tofu crumbles
are getting moistened and
sucking up all those juices.
Mix your salsa and tofu
together, just heat it through
so it's nice and hot, and that's it.
There's your tofu
crumbles, isn't that cool?
I'm gonna pop over there
now, finish up these tacos,
serve 'em up, have lunch,
yes, excited! (laughs)
Beautiful, I have warmed
up some taco shells
and I've gathered some toppings.
You can use whatever kind
of taco toppings you like,
but today, I have some shredded lettuce,
chopped tomato, a homemade guacamole,
and my homemade sour cream.
This recipe, if you want it,
it's called Sour Cream of My Dreams,
and it is in my cookbook, Fuss-Free Vegan.
I'll pop a link down below
where you can get that book,
and I'll pop one up here as well.
Okay, assembly, delicious,
excited, tacos, I love tacos!
Why can't every day be Taco Tuesday?
Okay, gonna load up a taco.
Mmm, that's really good.
A little lettuce, some tomato, guacamole,
and some gorgeous
homemade vegan sour cream.
This sour cream is a
little bit thin right now
because I just freshly made it,
but if I pop it in the fridge,
it'll get really thick,
so you can have it either way.
Beautiful, look at those tacos, yes.
Alright, my favorite part
always, the taste test.
It's gonna be messy, I don't
know how you can eat tacos
without getting messy, actually.
(crunching of taco) Mmm!
Mmm, those are some fine tacos, delicious!
The tofu has this amazing chewy texture,
it's bursting full of spices and flavor.
Put it on a taco, you got this all,
so you got the guacamole,
you got all that goodness,
crispy, crunchy, chewy tacos,
I mean, do I need to say more?
Delicious, love this recipe, super easy,
feel free to make it ahead of time
and store it in an airtight
container in the fridge.
It'll keep, just heat
it up when you need it.
Beautiful, done, love it.
Now I thought it'd be fun
to start a little tradition.
Last week when I posted my
vegan seitan steak video,
which you guys loved, a bunch of you made
the vegan steak recipe and
shared your photos on Instagram.
I've collected up a bunch of my favorites
and I shared them and tagged
you in my Instagram story
to show everyone the
vegan seitan steak love
across the world, so let's do it again.
If you make these tofu taco crumbles,
be sure to post a photo on Instagram
and tag me @itdoesnttastelikechicken.
I'll select my favorite recipes
and share them in my
Instagram story and tag you.
Whoo, fun, I hope you
enjoyed this recipe and video
and if you do, let me know
by giving it a big huge like.
Don't forget to subscribe
and ring the bell
for another Fuss-Free Vegan
video every single Wednesday.
I'll see you next week, bon appetegan!
(chicken clucking)
(light funky music)
While the tofu is oven, is oven?
You can use whatever kind of
tapo tacings, tapo tacings.
Okay, chop chop chop..
