Tofu Taquitos with Salsa Verde

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Tofu Taquitos with Salsa Verde

 

2 tsp olive oil

1 onion, finely chopped

2 cloves garlic, minced (2 tsp)

1 or 2 serrano or jalapeno chilies (or to taste), seeded and minced

1 lb fresh tomatillos, husked and finely chopped

1/4 cup broth or water

1/4 cup chopped cilantro

1/4 tsp ground cumin

1 tsp sugar (or to taste)

1 Tbs lime juice (or to taste)

Salt and black pepper

1 lb Tofu, shredded

1 cup chopped parsley

1/3 cup soy yogurt

12 flour or corn tortillas

 

In a saucepan, heat the oil.

Add the onion, garlic, and chilies, and cook over medium heat for 2 -

3 minutes,

or until soft but not brown.

Add the tomatillos and broth.

Simmer, covered, 6 - 8 minutes, or until the tomatillos are

soft. Stir in the cilantro, cumin, sugar, lime juice, salt, and

pepper.

Puree the salsa in a blender or food processor.

If the salsa seems too tart, add sugar.

If it is too thick, add a little water.

Stir the Tofu into the salsa verde and simmer 2 - 3 minutes.

Correct the seasoning.

Puree the parsley in a spice mill or blender. (A food processor

does not work particularly well for this procedure.)

Blend in the soy yogurt and salt to obtain a bright green sauce.

(If you want to get fancy, put the sauce in a plastic squirt bottle.)

Just before serving, heat a nonstick frying pan over medium-high

heat.

Very lightly brush each tortilla with water and toast it in the pan.

The trick is to brown it slightly without making it brittle.

Place spoonfuls of the Tofu-tomatillo mixture in each tortilla and

fold in quarters

(or serve in corn tortillas folded in half, as you would for tacos.)

Arrange the taquitos on a platter and decorate with squiggles of

parsley sauce.

 

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From vegsource.com

 

Jenn