Spicy Chile Basil Tofu Tacos

I thought it was pretty convenient when Pepcid wanted to do a sponsored post with me. I don't know if you guys have seen this here blog of mine, but if you have you probably can believe that I get heartburn from time to time. My plan was to make an aggressively spicy feast for my friends and see if Pepcid was strong enough to prevent everyone from getting heartburn! We started with this appetizer of Polenta Stuffed Mushrooms that I posted on Tuesday, and then we moved on to the main event, these crazy hot chile basil tofu tacos.
I have this really intersting way of doing tofu as ground beef that I learned from an episode of Diners Drive ins and Dives. Instead of pressing the tofu on the counter, you press it right in the pan on a low heat! Meanwhile rich handled the hot stuff. Once the tofu has drained and browned, you chop and crumble it into a ground beef like mixture. Habaneros, jalapenos, and garlic go in next. Then the soy sauce and basil finish it off. Grill off some corn tortillas to serve with the tofu. The slaw was super simple, just cabbage with some vinegar, sriracha, and mayo. A vegetarian even told me that this was the best tofu he had ever had! Crazy compliment from a vegetarian! These were really fiery tacos. The different kinds of spicy enjoyment. Munch munch munch.
I had a lot of fun making this meal, and believe it or not, no one got heartburn thanks to Pepcid! Check them out on Facebook! I have received information, product and materials from McNeil Consumer Pharmaceuticals Co., the makers of PEPCID®. The opinions stated are my own. This is a sponsored post. Duh

Spicy Chile Basil Tofu Tacos

For:  15 Tacos

  • Tacos and Filling
  • Corn Tortillas
  • 2 Packages Extra Firm Tofu
  • 7 Habaneros With Seeds
  • 3 Jalapenos With Seeds
  • 1 Onion
  • 1/4 Cup Tamari
  • 2 Tablespoons Brown Sugar
  • 2 Tablespoons Sriracha
  • 2 Tablespoons Rice Vinegar
  • 1/2 Cup Thai Basil Torn
  • Simple Cooling Slaw
  • 1 Small Head Cabbage
  • 2 Tablespoons Rice Vinegar
  • 1 Tablespoon Sriracha
  • 1 Tablespoon Mayo
  • Salt


  1. Shred the cabbage and add the other slaw ingredients. Stir and fridge until ready to top the tacos.
  2. Pat the tofu dry. In a big flat pan, heat up some oil and place the tofu on a medium low heat so you can just barely hear it sizzle in the pan. Top with another heavy pan and let drain and cook for 20 minutes. Flip and repeat.
  3. Dice and shred up the tofu into a crumbled mixture. You will need to use a knife on the browned edges. Saute an onion in some butter or oil until lightly browned. Add the tofu and stir well letting clumps form and brown. Add in the habanero, jalapeno, and garlic. Cook about 10 minutes stirring often. Add in the sauces and simmer for about 7 minutes. Remove from heat and stir in the basil just to wilt. Before serving, grill off the tortillas to serve with the tacos and slaw.