Monday, April 04, 2011

Meatless Monday - Tofu Tacos

In an attempt to eat less meat, we're upping our tofu quotient. Honestly, we like tofu just fine, but sometimes it's hard to stomach yet another stir fry. The other day, realizing we had two perfectly ripe avocados on hand and a brand new package of flour tortillas in the fridge, I thought it might be interesting to try tofu as a taco filling.

Of course, I'd try pretty much anything as a taco filling.

Mashed tofu ain't pretty, but if it's nicely spiced, tastes just dandy. In addition to fresh guacamole, Mr Minx whipped up some peanut butter crema. Because crema, guac, and tofu are all soft, you might want to use some crunchy lettuce or shredded cabbage as garnish. Julienned carrot would be nice, too.

Tofu Taco Filling

2 teaspoons olive oil
1/2 cup chopped onion
2 tablespoons ketchup
3 tablespoons enchilada sauce (I used Trader Joe's)
1 chipotle in adobo, finely chopped
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 teaspoon smoked paprika
1 package firm tofu (14oz), cut into cubes and smashed roughly with a fork
salt and pepper to taste

Sauté onions in olive oil until they are very soft and beginning to caramelize, 10-15 minutes. Stir in ketchup, enchilada sauce, chipotle, and spices and stir until everything is well-mixed. Cook over medium heat until warmed through. Add salt and pepper to taste, if necessary.


2 ripe Haas avocados
1 small tomato, chopped
juice of half a lime
1 scallion, green and white parts, chopped
salt and pepper to taste

Scoop avocado flesh into a bowl and mash with a fork until you're pleased with the consistency (I like a few chunks). Add tomato and lime juice, stir well, and season to taste.

Avocados have been shown to lower serum cholesterol and triglycerides, so pile it on!

Posted by theminx on

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