MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tofu Tacos
 Categories: Mexican, Tofu, Vegetarian
      Yield: 8 Tacos
 
     16 oz Extra firm tofu (450 g);
           - pressed, cubed 1"
    1/2 tb Light soy sauce or
           - liquid aminos (7.5 ml)
      1 ts Garlic powder (3 g)
    1/2 ts Onion powder (1.5 g)
      1 ts Paprika (2 g)
    1/2 ts Sea salt (3 g)
      2 ts Corn starch (5 g);
           - up to 4 ts (10 g)
           - for extra crisp
      1 ts Sesame oil or other oil
           - (5 ml)
    1/4 ts Ground black pepper (0.5 g)
     10 oz Oyster mushrooms or
           - portobello (280 g);
           - up to 12 oz (340 g),
           - sliced
      1 tb Coconut oil (15 ml)
    1/2 ts Ground cumin (1 g)
      1 ts Chipotle or chili powder
           - (2 g)
      1 ts Paprika (2 g)
      3 cl Garlic (9 g); minced
    1/2 tb Liquid smoke (7 ml)
    1/2 ts Salt (3 g)
    1/2 ts Ground black pepper (1 g)
      1    Lime; juice of (2 tb)
           - (30 ml)
    1/3 c  Yellow bell pepper (50 g);
           - sliced
    1/3 c  Red bell pepper (50 g);
           - sliced
      1 sm Green bell pepper (78 g);
           - sliced
      1 sm Onion (100 g);
           - halved and sliced
      8 sm Tortillas; corn or flour
           Pickled red onions
      1 c  Lettuce (50 g); chopped
    1/4 c  Fresh cilantro (4 g);
           - chopped
           Lime wedges; for serving
           Jalapeño slices; fresh or
           - pickled (optional)
 
  Preparation time: 30 minutes
  Cooking time: 25 minutes
  
  These crispy Tofu Tacos are topped with meaty fajita mushrooms and
  veggies for a vegan taco recipe that's satisfying and delicious!
  
  In a medium bowl, combine cubed tofu with soy sauce. Toss well. Add
  garlic powder, onion powder, paprika, sea salt, corn starch, sesame
  oil, and black pepper. Toss to coat evenly. Place in a single layer
  in an air fryer basket. Air fry at 400°F (200°C) for 10 to 15
  minutes, shaking after 5 minutes, until golden and crisp. Set aside.
  
  In a large skillet over medium heat, melt coconut oil. Add sliced
  mushrooms, cumin, chipotle powder, paprika, garlic, liquid smoke,
  salt, and pepper. Cook for 5 minutes, stirring occasionally. Add the
  sliced peppers and onions, squeeze lime juice over, and stir. Cook
  for another 10 to 15 minutes, until softened and aromatic. Remove
  from heat.
  
  Heat tortillas on a dry skillet for about 30 seconds on each side
  until warm and pliable.
  
  Layer each tortilla with a few spoonfuls of fajita vegetables, a
  scoop of crispy tofu, chopped lettuce, pickled onions, cilantro, and
  jalapeño slices. Squeeze fresh lime juice over the top.
  
  Recipe by Jessica Hylton
  
  Recipe FROM: <https://jessicainthekitchen.com/tofu-tacos/>
 
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