muddy footsteps

tofu tacos

Posted in Food & Recipes by nicolejanaye on August 21, 2010

A 96 paged book dedicated to everything tofu lies in my hands. It’s my latest checkout at the local library, along with ‘The Juicing Bible.’ That book, by the way, is soon to be purchased on ebay.

I’ve been interested in experimenting with tofu. I remember years ago it was an ingredient I strayed away from. This white, jiggly piece of numb food sitting in a bed of water, no thanks. However, I am determined to make it work.

Tofu takes the flavor of what ever you provide it with; whether it’s mexican flavors, italian or barbecue, you decide how it’s done. Tonight was a mix between mexican and italian.

Ingredients

  • 7 oz firm tofu (drained)
  • 2 corn tortillas
  • salsa
  • refried beans
  • extra virgin olive oil
  • onion
  • garlic
  • italian seasoning
  • sea salt
  • freshly ground pepper
  • cumin
  • chili powder

These refried beans are home-made. You can search online for many ways to create your own, healthy refried beans.  These are from pinto beans that have been cooked in a crock pot. Once cooked, you mash them and throw in whatever spices suits your taste. Supermarket brands are unhealthy and loaded with sodium and preservatives. Make your own and save calories and money.

 Directions

  1. Drain the liquid from the tofu. I use two plates, two pieces of paper towel, and a heavy pot. Sandwhich the tofu in between the plates and paper towels. Put the pot on top and let sit for 20 minutes.
  2. Begin sautéing the garlic and onion with the olive oil. Once you see the onion start to soften and change color, add the tofu. You want to introduce the tofu to the pan by crumbling it. It should have a texture like scrambled eggs.
  3. Next, add all of your seasonings.
  4. While your tofu is cooking, warm up your corn tortilla with the refried beans on top.
  5. It’s personal opinion how long you want your tofu to cook. I tend to like mine very well done so I give it some extra time.
  6. Once it’s cooked to your liking, add it to your tortilla, top on a scoop of salsa and dig in.

The combination of mexican and italian was a perfect mix. It was Tuscan with a bit of heat. Try adding different spices and creating your own brand of tofu tacos. The next time you make tacos, think about skipping the meat and adding a healthy plant protein to your diet.

Have you tried experimenting with tofu? What did you make? Any luck with turning this boring white food into a work of art, let me know.

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2 Responses

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  1. kaely said, on August 23, 2010 at 8:06 pm

    instead of draining the tofu like that you can freeze it. it makes it more steak like

  2. fake feta « muddy footsteps said, on August 24, 2010 at 10:22 pm

    […] you want to make sure you drain out all the extra liquid. You can check out an earlier post, https://muddyfootsteps.wordpress.com/2010/08/21/tofu-tacos/ to see how I drain the tofu. After that it’s as simple as throwing all the ingredients […]


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