Tofu-Sausage Tacos

2 tablespoons vegetable oil
1 large yellow onion, chopped
1 (14 oz) Tofurky Brand Italian Sausage – Sun Dried Tomato & Basil
2 (12 oz) packages extra firm tofu
corn tortillas

Serve with:
sliced jalapeños, Trader Joes jar brand
balsamic vinegar

  1. Heat oil in cast iron skillet set to MED-HIGH. Once hot (and before oil smokes) add onions and stir. Adjust heat as needed.
  2. While onions are cooking, drain excess water from tofu packages and put tofu blocks into large mixing bowl. Crumble and break apart most of the big chunks with a whisk. Add to the skillet and remember to come to back to it to stir as needed.
  3. While tofu and onions are cooking, chop sausage in food processor until big pieces are gone. Add to skillet.
  4. Once sausages are heated thoroughly and onions are mostly soft, pour mixture into the mixing bowl and set aside.
  5. Prepare tortillas two at a time in the dry cast iron skillet over HIGH heat.


  • Tofu, since it is soft and wet, is best cooked in a cast iron skillet which has a natural non-stick surface and can be heated to high temperatures (unlike most non-stick pans).
  • Fight the temptation to squeeze and strain the water from the tofu. For this recipe, doing that will yield an overly dry taco filling. Plus it’s much quicker not to.
  • Sausage can be chopped by hand, however, doing so is a complete royal pain.
  • Onion is best hand chopped as it provides uniform pieces.
  • Heating tortillas two at a time yields a crispier outside and soft inside. Plus it’s quicker. Stack 2 tortillas and when the bottom one is ready to flip, flip both together. (Tongs work well.) The inside surfaces will be hot and soft.
  • Half of our family eats these with (Trader Joe’s brand) balsamic vinegar poured on each bite and half eats them with the sliced jalapeños. I wouldn’t recommend doing both.

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