Wanting to try out more tofu recipes I thought this one sounded pretty simple and tasty. I was right. Tofu is the perfect substitute for scrambled eggs. The texture is perfect and tofu basically taste like what ever you make with it.
Here's what I did:
- 2 Tbs. extra virgin olive oil, plus more for drizzling
- 2 tsp. vegetable oil
- 1 medium onion, minced (1 cup)
- 1 Tbs. Ancho chili powder
- 2 tsp. cumin
- 2 tsp. oregano
- 1 15-oz. can tomato sauce
- 1 cup diced extra-firm tofu (14 oz.), press the tofu before dicing to get as much liquid out as possible.
- Juice of one lime
- 1 15-oz. can Vegan Refried Beans, warmed
- 6 6-inch corn tortillas
- 2 tomatoes, diced (2 cups)
- 1 avocado, diced (1 cup)
- ¼ cup chopped cilantro
First you need to get some of the moisture out of the tofu. Wrap it in a clean towel or paper towels and place it on a plate. Put another plate on top and weight it down. Let it sit at least 20 minutes. Unwrap it and dice it up or just crumble it.
Saute the onions in the olive oil for about 5 minutes. Add the cumin, chili powder and oregano. I also added a pinch of salt. Stir to coat the onions then add the tomato sauce, lime juice and the tofu. Stir to combine. Let it simmer for 10 minutes while you work on the rest.
Put the vegetable oil in a skillet and heat on medium-high. Cook the corn tortillas one at a time in the oil until they get crispy. Or just skip this part and by tortilla chips. That is probably what I'll do next time because at the frying was smokey work!
Heat up the refried beans. Spread the beans on each tortilla and top with a spoonful of the tofu mixture. Top with your favorite toppings such as diced tomatoes, avocado and cilantro. (I chopped up the cilantro and added it to the sauce because B. and I eat at different times and I knew he wouldn't go to the trouble to chop up cilantro. It worked fine.)
Yummy tummy! (as my 2 year old would say)
This was filling and would make a great comfort food. It could be for breakfast, lunch or supper.
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