The first time I cooked with extra firm tofu was when I made my tofu scramble recipe. I was so hesitant about cooking with it that I almost passed it by. I had never used the product before, so I was not sure how it was going to turn out. It was very good--actually better than the restaurant version, but after that I never bought it again. I was looking in my refrigerator one day last week and saw a package of super firm tofu that I did not buy. I was so pleased that my non-vegan husband had purchased it. I still wasn't sure about what I was going to do with it.
After eating a tofu burrito bowl at Willy's Mexicana Grill, I was inspired to make a similar dish at home. I was extremely pleased at how the tofu turned out. It had a nice crunch on the outside, and it was tender and packed with flavor on the inside. In tofu dishes I had previously purchased at various restaurants and stores, some of it was dry, tasteless, soggy, and just gross. I did not want this to happen, so I was determined to try and season it as best I could. I kept pondering as to what to use, and I finally settled on Bragg Liquid Aminos. I read the label and was convinced it would work, and I was right! Score! Seven ingredients later, I had a winner dinner!
Crispy, savory, spicy, filling, and only seven ingredients!
Author: The Sensible Vegan
Recipe Type: Entree
Serving size: 1/4 of the recipe Calories: 267.5 Fat: 6.9g
Sat Fat: 0.6g Carbohydrates: 38.4g Sugar: 1.5g Sodium: 509mg
Fiber: 6g Protein: 13.1g
Please let me know how you like this recipe. I'd love to hear from you! Post your recipe photos on Facebook or Instagram #thesensiblevegan. Thank you!
About Tabatha James
Tabatha James is a wife, mom, and children's book author who loves creating vegan recipes with 10 ingredients or less!