We are trying to eat more vegetarian dinners and while we all like tofu, we rarely eat it. I decided to get some today and found a recipe for Smoky Tofu Tacos and decided to try it. I tweaked it, as always (partly as I didn’t get smoked tofu). I’ll link to the original recipe at the end if you’d rather try the original.
They are actually quite filling, and the 2 of us left half the filling so I’d say this is a recipe for 4…
1 package fresh tofu
2 peppers, I used 1 yellow & 1 green
2 tbsp veg oil
1 can of chopped tomatoes
1 can of kidney beans, drained
2 cloves garlic, crushed
2 tbsp tomato paste
3 tbsp water
salt & pepper
1/2 tsp hot smoked paprika
1 tsp ground cumin
1 tsp ground coriander
(plus extra spices to sprinkle on the tofu)
2 tsp demerara sugar
6″ tortillas, wheat or corn
yogurt or sour cream
1 small bunch of coriander, chopped
Take the tofu out of the package and place in a bowl or a plate wide enough to keep the tofu flat and hold water too. Wrap the tofu & plate in cling film, then place a container on top weighted with tins, rice, dried beans etc to flatten the tofu and squash the tofu and drain the excess water out. This will also firm up the tofu and help it hold together better.
Slice the onion into thick slices, then on low heat, saute the onions in 1 tbsp oil until they start to brown. Add salt & pepper once they start to brown, not at the beginning. Take them out of the pan, then repeat with the peppers, also sliced thickly. Once they are browned, take them out of the pan and set aside.
Put the chopped tomatoes in a small pan and heat up with the grated garlic and let cook until it’s reduced a little, stirring occasionally.
Clean out the pan if needed, then put in 2 tbsp veg oil place on med. low heat. Slice the tofu into 1 cm slices, then dry off. Once the oil is hot, place the tofu gently in the pan so you don’t get splashed, then turn up the heat a little and let the tofu brown. Sprinkle the tofu with salt, pepper, ground cumin & coriander. Once it’s brown, turn over and sprinkle with the spices again. Take out and place on paper towel.
Put the reduced tomatoes & garlic peppers & onions, kidney beans, tomato paste and water (if needed) into the pan on med-low heat and stir well. Add in the spices, sugar and stir again, then put in the tofu. Turn down the heat and stir gently so the tofu doesn’t break up and let gently simmer for 5 minutes. Stir in the chopped coriander.
Pop the tortillas on a plate and microwave for 1 minute to heat up. Serve each person 2 tortillas topped with the tofu mix, then top with yogurt/sour cream and slices or chunks of avocado.
Here’s the original recipe.