Better Than Bouillon® Roasted Garlic Base transforms tofu into an umami-packed taco filling that’s extremely delicious – and healthy too!
Recipe tags: garlic base, easy difficulty, lunch, vegetarian, roast
| Quantity | Ingredient |
|---|---|
| 2 tbsp | Better Than Bouillon® Roasted Garlic Base |
| 2 tbsp | olive oil |
| 1 tbsp | chili powder |
| 1 tsp | ground cumin |
| 14 oz | extra-firm tofu, crumbled |
| 8 | corn tortillas, warmed |
| 1 cup | guacamole |
| ½ cup | cup crumbled feta cheese |
| ½ cup | cup pickled red onions |
| ¼ cup | fresh cilantro leaves |
Preheat oven to 425°F. In bowl, whisk together garlic base, oil, chili powder and cumin. Add tofu to bowl; toss to coat well.
Transfer tofu to parchment paper–lined baking sheet. Roast for 18 to 20 minutes or until golden brown and slightly crisp.
Serve tofu in warm tortillas with guacamole, feta, pickled red onions and cilantro.
Tips: Use store-bought pickled onions or, to make homemade quick pickled onions, mix together 1 thinly sliced red onion, 1/2 cup cider vinegar or lime juice, and 1/2 tsp each salt and sugar. Let stand for 10 to 15 minutes or until softened and lightly pickled. Substitute crumbled cotija cheese for feta cheese if available.