Monday, October 29, 2018

Spicy Tofu Tacos

If you are not a fan of Tofu, you can easily replace it with Tempeh, soy protein or even finely chopped Cauliflower.  I had to improvise a bit because I didn’t have a Poblano pepper on hand so I used a Jalapeno pepper instead.  Also fried some Jalapeno slices and used for garnish along with home made Guacamole.

Spicy Tofu Tacos
Prevention Magazine

1/2         small Poblano pepper
1/2         red pepper
2            cloves garlic
1            small onion
1            tablespoon oil

14 oz.  extra-firm tofu  (squeezed of excess moisture) **OR other non-meat item
1 and 1/2            teaspoons chili powder
1/2         teaspoon ground coriander
1/4         teaspoon each salt and pepper
              corn tortillas

Romaine, jalapeno and vegan sour cream for toppings.

In a food processor, finely chop 1/2 each small poblano and red pepper, 2 cloves garlic, and 1 small onion.  Cook mixture in a large nonstick skillet in 1 tablespoon oil, stirring occasionally, 4 minutes.  Crumble 14 oz. extra-firm tofu (Squeezed of excess moisture), into the skillet, season with 1 and 1/2 tsp. chili powder, 1/2 tsp. ground coriander and 1/4 tsp. each salt and pepper, and cook stirring occasionally, until golden brown.  Spoon into corn tortillas and top with shredded romaine lettuce and diced jalapeno.

**I used hard shell tacos and added guacamole.

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