1 hour

Perfect vegan taco meat made from tofu! This delicious gluten-free recipe is easy to make, full of flavor, and is ready in less than an hour. Plus, it only requires one bowl, one sheet pan, and no pressing of the tofu is required!

Sheet Pan Vegan Taco Meat (Gluten-Free)

firm tofu

onion,

garlic,

tomato sauce

tamari

apple cider vinegar

yeast

chili powder

cumin

smoked paprika

black pepper

oregano

Baking Sheet

Silicone baking mat

Medium-Sized Bowl

Spatula Spoon,

Preheat the oven to 400ºF and prepare a half baking sheet with a silicone baking mat or a light layer of oil.

Open the package of tofu and drain out the excess liquid. Use your hands to crumble the tofu into a medium bowl.

Add in all of the remaining ingredients (onion, garlic, tomato sauce, tamari, apple cider vinegar, oil, nutritional yeast, chili powder, cumin, smoked paprika, black pepper and oregano) and mix through until well-combined.

Transfer the tofu mixture (and all of the liquid) to your baking sheet and use a spatula to spread it out into a single layer.

Bake for 40-45 minutes, stirring halfway through, or until golden.

Serve your taco meat as desired and enjoy!

My wife discovered you on youtube and decided to make this recipe tonight, and all I can say is that it was OUTSTANDING! She has always been very consciencious about eating healthily using alternative sources of food rather than the usual meat, fish, or poultry product. The taste was absolutely perfect, and she will definitely be using this recipe for years to come. Thank you for making your version available to us, it is greatly appreciated.

So good and flavorful! I've made quite a few tofu taco recipes and they've all been okay but this is the first one that I've really loved and is worth making again regularly. I used it in tacos last week and I'm going to make it again for burrito bowls this week.

This was so easy to make and it is my new favorite way to eat tofu. I didn’t even think tofu could taste this good. Thank you so much for this recipe!!!! I can’t wait to try more from you.

We made this last night and devoured it. Was so surprised by the crumbly meat-like texture and smoky flavor. Will definitely make this again!

https://content.jwplatform.com/videos/i47Yj5Vw.mp4

Sheet Pan Tofu Taco Meat (Gluten-Free)

A delicious twist on the combo of baked enchiladas and street corn that everyone will love!

One Skillet Street Corn Chicken Enchilada Bake

extra virgin olive oil

chicken breasts

fajita seasoning

yellow onion, sliced

bell peppers, sliced

kosher salt and black pepper

enchilada sauce

corn

cream cheese, room temp

plain greek yogurt

chives

Mexican cheese blend

tortillas, warmed

mayo

avocado, cotija cheese, limes, cilantro, and Tajin

1. Preheat the oven to 400°. 2. In a large oven-safe skillet, combine the olive oil, chicken, 1-2 tablespoons fajita seasoning, salt, and pepper. Toss to coat. Set the skillet over high heat. Cook until seared all over, minutes. Add the onion and peppers. Season with salt and pepper. Cook until fragrant, about 5 minutes. Remove from the heat and stir in the salsa verde or enchilada sauce. 3. In a bowl, combine the corn, cream cheese, yogurt, chili powder, chives, and salt. Stir in half the cheese. 4. Spoon the corn down the center of each tortilla, tuck, and roll. Place the tortillas seam side down over the chicken. Top with the remaining cheese. Bake for 15-20 minutes, until the cheese has melted. 4. Serve warm, drizzled with mayo, then sprinkle with Tajin or cayenne. Top with avocado, cilantro, and cotija cheese. Enjoy! 

Quick to make, ready in under an hour, and every bite is full of delicious summer flavors!

Pesto Chicken Saltimbocca with Burst Tomatoes and Burrata

chicken cutlets

basil pesto

prosciutto

bread crumbs

grated parmesan

balls (8 ounces) burrata cheese, torn into pieces

basil,

cherry tomatoes

extra virgin olive oil, plus more for cooking

shallots, thinly sliced

garlic, chopped

honey

thyme leaves

lemon

chili flakes

balsamic vinegar

1. In a bowl, toss together the chicken and pesto, coating the chicken fully in pesto. Combine the Panko and parmesan in a separate shallow bowl.2. Working with 1 cutlet at a time, press 2 basil leaves on top of each cutlet. Wrap 2 pieces of prosciutto around each cutlet to secure the basil. The oils from the pesto should moisten the prosciutto, if not drizzle lightly with olive oil. Dredge through the Panko, pressing to adhere. Place the chicken on a plate.3. To make the tomatoes. In a large skillet, over high heat, combine the olive oil, 2 cups tomatoes, shallots, garlic, thyme, lemon zest, and a pinch each of chili flakes, salt, and pepper. Cook until the tomatoes burst about, 10 minutes. Turn the heat off. Halve the remaining tomatoes and stir them in with the vinegar and honey. 4. Heat a few tablespoons of oil in a large skillet over medium-high. When the oil shimmers, add the chicken and cook until golden brown, 3-4 minutes. Cook until golden brown, 3-4 minutes per side. Remove from the skillet and season with salt. 5. Serve the chicken warm topped with torn burrata, tomatoes, and fresh basil.

For nights when you’re looking for ways to use your garden veggies - and also craving Italian!

Spicy Zucchini and Pesto Cheese Stuffed Shells

chicken sausage

zucchini, chopped ((about 1 1/2 cups chopped))

tomato paste

vodka

milk

fresh oregano, chopped

kosher salt and pepper

jumbo shells

whole milk ricotta cheese

provolone cheese

mozzarella, torn

fresh basil for, serving

1. Preheat the oven to 425° F. Lightly grease a baking dish or use an oven-safe skillet and skip the dish. 2. Bring a large pot of salted water to a boil over high heat and boil the pasta until al dente according to package directions. Reserve 1 cup of pasta cooking water, then drain. 2. Meanwhile, cook the chicken sausage and zucchini in a large skillet over medium heat until browned all over, about 5 to 8 minutes. Reduce the heat to low, add the tomato paste, thyme, and oregano. Cook 1-2 minutes, then add the vodka. Simmer 1 minute, pour in the milk plus 1/3 cup pasta cooking water. season with salt and pepper. Simmer for 10 minutes or until the sauce thickens slightly, but is still saucy. Taste and adjust seasonings as needed.4. In a medium bowl, combine the ricotta, provolone, and 1/2 cup pesto. 5. To assemble, spoon 3/4 of the sauce into the bottom of the prepared baking dish. Working with one pasta shell at a time, spoon about 1 tablespoon of the cheese mixture into each shell, placing the filled shell into the baking dish as you go. Spoon the remaining sauce over the shells, then drizzle the remaining pesto. Add the mozzarella.6. Bake 15-20 minutes or until the cheese has melted. Serve with fresh basil. Enjoy!

These no-bake treats take only minutes to make, they&#039;re an old-school favorite made with just a few wholesome swaps!

Chewy Chocolate Scotcheroos

peanut butter ((just peanuts and salt))

coconut oil

bourbon ((optional))

vanilla extract

brown rice crisps cereal

dark chocolate, chopped

butterscotch chips

flaky sea salt ((optional))

1. Line a 9×13 inch baking dish with parchment paper. 2. Add the brown rice crisps to a large bowl.3. In a medium pot, combine the honey and coconut oil. Bring to a boil over medium heat, stirring constantly. Cook 2 minutes, then remove from the heat. Stir in the peanut butter, then add the bourbon (if using), and vanilla. Pour over the cereal. Stir well to combine. Spread the cereal out onto the prepared pan, packing it in tightly.4. Melt together the chocolate and butterscotch chips in the microwave. Spread the chocolate over the bars. Place in the fridge to set, then slice and enjoy! Keep in the fridge.

Looking for a cozy fall meal? Here&#039;s your answer...one pot, simple, and totally delicious!

Cider Braised Chicken with Caramelized Onions

chicken, thighs

all-purpose flour

kosher salt

salted butter

yellow onions, thinly sliced

apple cider

mushrooms

thyme

sage

chicken broth

1. Preheat the oven to 400° F.2. Season the chicken with salt and pepper, then rub with flour to coat. Heat a large oven-safe skillet with sides over high heat, and sear the chicken on 1 side. Remove the chicken to a plate. 3. Add the butter and onions and cook 5 minutes, until softened. Add a 1/2 cup apple cider, season with salt and pepper, and continue cooking another 5-8 minutes, until the cider has evaporated and the onions are lightly golden. Add the mushrooms, garlic, thyme, and sage, then add the chicken back to the pot. Add the remaining 1 1/2 cups cider, and wine, Cover and roast in the oven for 30 minutes or until the chicken is falling apart. Watch the sauce, if it begins to thicken too much, cover the dish. 3. Serve the chicken with wild rice pilaf and bread. Drizzle with any remaining pan sauce and onions. Enjoy!

Stove-Top

1. Season the chicken with salt and pepper, then rub with flour to coat. Heat a large Dutch Oven over high heat, and sear the chicken on 1 side.2. To the bowl of your crockpot, add the butter and onions, then place the chicken over the onions. Add the mushrooms, garlic, thyme, sage, apple cider, and wine. Cover and cook on low for 5-6 hours or on high for 4-5 hours. 3. Serve the chicken with wild rice pilaf and bread. Drizzle with any remaining pan sauce and onions. Enjoy!

Crockpot

Warming, Chinese-inspired dumplings - a delicious naturally vegan autumn meal!

Chili Crisp Butternut Squash Dumplings in Ginger Soy Broth

butternut squash

spicy/regular curry powder

onions

24-26 round dumplings or wonton wrappers

sesame seeds

shallots,

ginger

dry white wine

broth

tamari/soy sauce

cinnamon ((or use 1/4 teaspoon cinnamon))

chili crisp sauce,

1. Preheat the oven to 425° F. On a baking sheet, toss together the butternut squash, olive oil, and curry powder. Bake for 25-30 minutes, or until tender.2. Add the squash, green onions, honey, and a pinch of pepper to a bowl. Mash together with a fork. 3. To assemble, spoon 1 tablespoon of filling onto each wrapper. Brush water around the edges of the wrapper. Fold the edges of the wrapper up and around the filling and pinch in the center to seal. Repeat with the remaining wrappers. 4. Place the sesame seeds in a shallow bowl. Brush the bottoms of the dumplings with water and then dredge them in the sesame seeds.5. To make the broth. Melt together the butter and shallots in a large skillet over medium-high heat. Cook until softened, about 5 minutes. Add the wine, cooking until the wine cooks into the shallots, another 5 to 10 minutes, or until the shallots have caramelized. Add ginger and garlic and cook 1 minute. Add the broth, soy sauce, and cinnamon. Simmer over low heat.6. Heat a few tablespoons of oil in a large skillet set over medium heat. Add the dumplings and cook until the bottoms are golden brown, 2-3 minutes. Carefully pour 1/4 cup of water into the skillet. Immediately cover. Turn the heat to medium-low and let the dumplings steam for 4-5 minutes. Remove the dumplings from the skillet to a plate.7. Arrange the dumplings in shallow bowls. Ladle the steaming broth over top. Top with chili crisp sauce and green onions. Enjoy! 

A delicious twist on the combo of baked enchiladas and saucy buffalo chicken, all made in one hour!

One Skillet Buffalo Ranch Chicken Enchiladas

chicken

poblano peppers, chopped

beer ((or use water))

buffalo sauce

salsa verde

cilantro

parsley

dill

avocado, limes, and cilantro,

1. Preheat the oven to 400°.2. In a large oven-safe skillet, combine the olive oil, chicken, onion, and peppers. Cook, breaking up the meat as it cooks, until browned, about 5 minutes. Add the fajita seasoning, then pour in the beer, the buffalo sauce, and the salsa. Simmer 5-8 minutes. Remove from the heat and stir in the cilantro. 3. In a bowl, combine the cream cheese, yogurt, parsley, chives, dill, paprika, and a pinch each of salt and pepper. Stir in half of the shredded cheese.4. Spoon the cream cheese mix down the center of each tortilla, tuck, and roll. Place the tortillas, seam side down, into the skillet overtop of the chicken. Top with the remaining shredded cheese. Bake for 15-20 minutes, until the cheese has melted.5. Serve warm, drizzled with yogurt mixed with lime and salt. Top with avocado, cilantro, and jalapeños. Add extra buffalo sauce. Enjoy! 

Serve drizzled with Tzatziki sauce and fresh, buttery naan...quick, easy, colorful, and delicious!

One Skillet Tzatziki Chicken and Orzo

lemon lemon juice

chili flakes (use

chicken thighs

dry orzo pasta

oil packed sun-dried tomatoes, chopped

mixed herbs, such as basil and thyme

Tzakiki sauce

1. Preheat the oven to 400° F.2. In a bowl, toss together the chicken, 2 tablespoons olive oil, tomato paste, paprika, garlic, lemon zest, chili flakes, salt, and pepper. 3. Add the chicken to a large oven-safe skillet set over high heat. Sear on both sides until golden, 3-5 minutes. During the last 2 minutes of cooking, add the butter, then remove the chicken from the skillet. Add the orzo and thyme. Cook until toasted, about 1 minute. Add the sun-dried tomatoes, broth, and lemon juice. Season with salt and pepper. Stir in the fresh herbs. Slide the chicken and any juices left on the plate back into the skillet. 4. Bake, uncovered for 15 minutes or until the chicken is cooked through.5. Serve the chicken and orzo topped with Tzakiki sauce and basil. Enjoy!

Easy-to-prepare, a yummy twist on enchiladas and saucy buffalo chicken that won&#039;t disappoint!

Easy Skillet Cheesy Green Chile Enchilada Bake

chicken, beef, or pork

yellow onion, chopped

garlic powder

jars (12 ounces) salsa verde

cream cheese,

avocado, limes, yogurt/sour cream, green onion, and jalapeños,

1. Preheat the oven to 400°.2. In a large oven-safe skillet, combine the olive oil, meat, onion, and peppers. Cook, breaking up the meat as it cooks, until browned, about 5 minutes. Add the chili powder, paprika, and garlic powder, 1 cup water, 1 jar salsa verde, and season with salt. Simmer 5-8 minutes. Mix in the cream cheese until creamy. Remove from the heat and stir in the cilantro.3. Sprinkle the shredded cheese down the center of each tortilla, tuck, and roll. Place the tortillas, seam side down, into the skillet overtop of the meat. Pour over the remaining jar of salsa verde. Top with the remaining shredded cheese. Bake for 15-20 minutes, until the cheese has melted.5. Serve warm, drizzled with yogurt mixed with lime and salt. Top with avocado, cilantro, chopped green onions, and jalapeños. Enjoy!

A deliciously fun vegetarian &quot;street food&quot; inspired dinner made in just one hour!

Crispy Cauliflower Tzatziki Bowls with Sweet Potato Fries

cauliflower florets

shallots, chopped

turmeric

potatoes,

salt (or paprika)

Persian cucumbers, chopped

avocado, diced

lemon juice

fresh dill, chopped

feta cheese

Tzatziki sauce

lettuce, peperoncini, and pitas,

1. Preheat oven to 425° F. 2. On a baking sheet, combine the cauliflower, 4 tablespoons olive oil, garlic, shallots, paprika, chili powder, oregano, turmeric, and a pinch each of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 15 minutes, or until tender. Toss and roast another 10 minutes, until lightly charred.3. On a separate large baking sheet, toss the sweet potatoes with 2 tablespoons olive oil, seasoned salt, and a pinch of pepper. Bake 15 minutes, toss, then bake another 10 minutes until the potatoes are crispy.4. Meanwhile, combine the cucumbers, avocado, lemon, dill, salt, and pepper.5. To assemble, add lettuce to a bowl. Top with cauliflower, sweet potatoes, cucumber/avocado, feta, and any other desired toppings. Add a few dollops of Tzatziki sauce. Drizzle over the tahini. Serve with pitas.

Made on the stove or crockpot, it&#039;s the perfect bowl of soup...hearty enough for the coldest of nights!

Creamy Tortellini French Onion Soup

dry white wine,

cheese

heavy cream or whole milk

fresh cheese tortellini

french bread

Gruyère cheese

rosemary

1. Melt together the butter and onions in a large Dutch oven over medium-high heat. Cook, stirring occasionally until softened, about 10 minutes. Add the wine, 1/4 cup at a time, until the wine cooks into the onions. Continue to cook another 10-15 minutes until you&#39;ve used all of the wine and the onions are deeply caramelized.2. Add the garlic, mushrooms, thyme, and sage. Season with salt and pepper, cook another 3-4 minutes. Add the broth, parmesan rind, and a pinch each of salt and pepper. Increase the heat to medium-high and return the soup to a simmer, simmer 10 minutes, then stir in the cream and tortellini. Cook another 3-5 minutes. Remove the parmesan rind and discard. Season to taste with salt and pepper.3. Meanwhile, preheat the oven to 400° F. Arrange the bread on a baking sheet and toast for 10-15 minutes, until very dry. Switch the oven to broil.4. Ladle the soup into oven safe bowls. Add a slice of bread to each, and top evenly with cheese. Add rosemary, or thyme if desired. Place each soup bowl on a baking sheet and transfer to the oven, broil until bubbly and golden brown, 3 to 5 minutes. Eat!

Stove

1. Melt together the butter and onions in a large Dutch oven over medium-high heat. Cook, stirring occasionally until softened, about 10 minutes. Add the wine, 1/4 cup at a time, until the wine cooks into the onions. Continue to cook another 5 minutes. Remove from the heat and add the onions to the crockpot bowl.2. To the crockpot, add the garlic, mushrooms, thyme, and sage. Add the broth, parmesan rind, and a pinch each of salt and pepper. Cover and cook on low for 5-6 hours or on high for 2-3 hours. During the last 15 minutes of cooking, stir in the cream and tortellini.4. Meanwhile, preheat the oven to 400° F. Arrange the bread on a baking sheet and toast for 10-15 minutes, until very dry. Switch the oven to broil.5. Ladle the soup into oven safe bowls. Add a slice of bread to each, and top evenly with cheese. Add rosemary, or thyme if desired. Place each soup bowl on a baking sheet and transfer to the oven, broil until bubbly and golden brown, 3 to 5 minutes. Eat!

A mix between your classic green bean casserole, a spinach soufflé, and a bowl of French onion soup!

Creamed Spinach and Wild Rice Casserole

baby spinach/chopped kale

mushrooms ((optional))

salt and black pepper

poultry seasoning

cayenne pepper

cream cheese, softened

heavy cream

rice

1. Preheat the oven to 425° F. 2. In a large skillet over medium heat, cook the olive oil and onions until the onions are soft, 5 minutes. Add the spinach and or kale (I like to use a mix), and mushrooms, and season with salt and pepper. Cook, stirring occasionally until the spinach is wilted, another 10 minutes. Add the butter, garlic, thyme, sage, poultry seasoning, and cayenne.3. Reduce the heat to low. Mix in the cream cheese, stirring until melted. Add the cream and milk. Simmer for 5 minutes, until the sauce thickens a bit, then remove from the heat. Season with salt and pepper. 4. Spread the wild rice out into a 9x13-inch casserole dish. Pour the spinach and cream sauce over the rice, gently mixing to combine. Top the casserole with Gruyère cheese. Bake 20 to 25 minutes, until the cheese is melted and bubbling on top. Serve with sea salt on top!

Top 13 1 hour recipes from across the web

The most viewed 1 hour recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 13 1 hour recipes from across the web

The most viewed 1 hour recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sheet Pan Vegan Taco Meat (Gluten-F...

One Skillet Street Corn Chicken Enc...

Pesto Chicken Saltimbocca with Burs...

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Chewy Chocolate Scotcheroos

Cider Braised Chicken with Carameli...

Chili Crisp Butternut Squash Dumpli...

One Skillet Buffalo Ranch Chicken E...

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The most viewed 1 hour recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine