Mexican Tofu Tacos (recipe from online)

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MEXICAN TOFU TACOS

 

1 Tbs. dark soy sauce or tamari

1 Tbs. balsamic vinegar

1 tsp. chipotle hot sauce (or other hot sauce)

1½ cups Extra-firm tofu, crumbled

½ Tbs. olive oil

½ cup carrots, finely chopped

½ cup celery, finely chopped

1½ tsp. chili powder

1 tsp. ground cumin

couple pinches sea salt and black pepper

1¼-1½ cups green or red pepper, finely chopped

½ cup fresh or frozen corn kernels

1 cup tomatoes, seeded and chopped

½ cup tomato pasta sauce

½ cup salsa

1 Tbs. tomato paste

¼ cup green onions, chopped

¼ cup fresh cilantro or parsley, chopped

10 (or more)Taco Shells

 

Optional Garnishes:

 

Creamy Dijon Dill Dressing (recipe follows)

avocado, chopped or mashed (or guacamole)

jicama, chopped

soy cheese, grated

lettuce, shredded

 

In a bowl, mix soy sauce, balsamic vinegar, and hot sauce, then add

tofu and mix through. In a large skillet, heat olive oil over medium

heat. Add tofu, carrots, celery, chili powder, cumin and a pinch of

sea salt and black pepper, and cook for 5 to 7 minutes, stirring

several times. Add peppers, corn, tomatoes, pasta sauce, salsa, and

tomato paste, and cook for 4-5 minutes, stirring several times. If

there is still moisture, cook for another couple of minutes until

liquid evaporates. Stir in green onions and optional cilantro/parsley

a few minutes before serving to heat through. If not serving right

away, reserve green onions and herbs to add before serving. Season

with additional sea salt and black pepper if desired. Spoon mixture

into taco shells, and top with optional garnishes.

 

CREAMY DIJON DILL DRESSING

 

½ cup soft tofu, packed

¼ cup fresh dill, roughly chopped

2 tsp. mild Dijon mustard

1 Tbs. lemon juice, fresh squeezed

1 Tbs. rice vinegar (preferably seasoned)

1 small garlic clove, roughly chopped

¼-½ tsp. sea salt

fresh ground black pepper to taste

2-3 Tbs. plain soy milk (see note below)

½-1 Tbs. olive oil (optional)

 

In a food processor, blender, or with a handblender, combine all

ingredients except olive oil and puree. Once mixed well, continue to

puree and drizzle in the olive oil slowly. When finished blending,

season further with sea salt and fresh ground black pepper, if

desired. Makes roughly 1 cup.

 

Note: This is a delicious creamy dressing that serves as a nice

cool topping for the spicy Mexican Tofu Tacos! To keep this dressing

thicker for the topping (or to use as a spread or dip), omit the soy

milk. Otherwise, to use this dressing for salads, include the soy milk

and adjust to your desired consistency!