Thursday Night Tofu Tacos |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I like to make tofu tacos every once in a while, just for variety (plus it's a lot cheaper than beef!). I usually make them a bit differently every time; this recipe is a combination of three other veg taco recipes, and I think it came out rather well. If you have a food processor, you can whip this up very quickly with no advance preparation. But if you do have time, it's a good idea to press the tofu beforehand. Ingredients:
4 teaspoons taco seasoning (or to taste) |
3 garlic cloves, minced |
1/4 cup sun-dried tomato, finely chopped |
1/2-3/4 cup warm water |
hot sauce, to taste |
1 -3 teaspoon olive oil |
1 large onion, chopped |
1 (275 g) package firm tofu, drained (and optionally pressed) |
100 g red bell peppers, finely chopped (replace some with fresh jalapenos for more heat) |
100 g cremini mushrooms, finely chopped |
60 g monterey jack pepper cheese, in small pieces (can substitute any meltable cheese or veg cheese) |
1/4 cup corn (canned, frozen, or fresh-cooked) |
6 small flour tortillas, warmed |
2 tomatoes, chopped |
140 g iceberg lettuce, chopped (about 1/4 large head) |
salsa, to taste |
sour cream (optional) |
shredded cheese (optional) |
Directions:
1. Combine the sauce ingredients in a small pan. Put over low heat and simmer gently, stirring occasionally, until thickened. Keep warm.
2. Meanwhile, heat olive oil in a large frying pan. Add onions and cook until softened, about 3 minutes.
3. Mash tofu with a fork, then add to frying pan. Stir-fry until tofu is much drier and starts to get a ground meat type of texture (about 10 minutes).
4. Add chopped mushrooms and peppers, cook 5 minutes.
5. Stir in cheese, corn, and sauce; cook until corn is heated and cheese is thoroughly melted.
6. Place a portion of filling in each tortilla; add tomatoes, lettuce, salsa, and any additional toppings. Roll and serve.
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