Baked Wonton Tacos with Tofu Vegetarian Taco Filling
These mini wonton tacos are so delicious and fun to eat! Baked wonton shells filled with an easy vegetarian taco filling made with tofu, tomatoes and spices is spot on followed up by a sweet and spicy grilled pineapple salsa!!
Spray a grill pan or outdoor grill and cook the pineapple just long enough to slightly heat and grill marks form.
Combine all the remaining ingredients for the salsa into a bowl. When the pineapple is cooled, dice it up and add to the bowl. Mix well. Refrigerate until ready to serve up.
Make the wonton wrappers
Use a cookie cutter, lid or glass to cut each wonton skin into rounds for the tacos.
Flip a muffin tin upside down on a baking sheet. Spray with cooking spray or oil.
Sandwich the wonton wrappers in between the cups, forming taco shapes.
Place into the oven and cook for 5 minutes or until lightly browned and crunchy.
Repeat if necessary until all the taco shells are made.
Make the vegan taco meat
Heat the oil in a large skillet over medium high heat. Add the onions and garlic and cook until tender.
Add the tomato and cook until slightly softened. Add the taco seasoning, spices, nutritional yeast and 2 tablespoons of water. Next crumble up the tofu and add to the pan, mixing well. Add more water if necessary it seems a bit dry.
Cover with a lid and cook for five minutes. Then remove the lid and continue cooking the tofu until water is evaporated and tofu begins to crunch up a bit. About 10-15 minutes.
To serve
Fill the wonton taco shells with the tofu taco mixture and top with grilled pineapple salsa.
Notes
Tips for BEST Results:It's not absolutely necessary to cut the wonton skins into rounds but it does make for a nicer shape and easier filling. Use a round shape cutter slightly smaller than the square so you don't lose too much of the wonton skin. I used a lid from a jar that was 3 ¾" in diameter.If using an indoor grill pan and having difficulty getting the grill marks to form, place a heat safe plate or pan on top to weigh it down a bit.Cook the tofu longer for a crunchier more brown taco meat. To speed it up you can also press the tofu for about 15 minutes in advance to release some of the water from the tofu. You can learn more about how to press tofu in the Beginner's Guide to Cooking and Eating TofuDon't throw out the corners or pieces of wonton dough when you cut them. I saved mine, laid them out on a baking sheet, sprayed with some oil and added salt and pepper and baked them up. They are excellent on soups and salads.