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Vegan: Beefy Tacos

Source of Recipe

"The Friendly Vegan Cookbook" by Michelle Cehn and Toni Okamoto


Recipe Introduction

"If you follow us on social media, you know how much we love Taco Tuesday�and Taco Monday, Taco Thursday, and so on. We stuff these beauties with our own crumbled tofu 'meat' and top with lettuce, avo, and classic pico de gallo salsa. If you're feeling tired of tacos (*gasp*), the meaty crumble works well in nachos and burritos, too. No food processor? Don't worry: this recipe will taste equally tacolicious if you crumble the tofu and chop the veggies by hand."

List of Ingredients

◦ 1 (16-ounce) block extra-firm tofu, drained and sliced into 1-inch cubes
◦ � cup chopped red onion
◦ � red or green bell pepper, chopped
◦ 2 small cloves garlic
◦ 3 � tablespoons soy sauce
◦ 1 tablespoon ground cumin
◦ 1 � teaspoons chili powder
◦ Pinch of smoked paprika
◦ Pinch of salt
◦ 1 tablespoon vegetable oil
◦ 8 taco-sized corn or flour tortillas

Toppings (optional):
◦ Pico de gallo
◦ Chopped lettuce
◦ Sliced avocado or guacamole
◦ Lime wedges (to serve on the side)


Recipe

Preheat the oven to 375� F. Lightly grease a baking sheet (or line it with parchment paper or a silicone mat).

Arrange the tofu in an even layer on the baking sheet and bake for 12 minutes. Allow the tofu to cool before proceeding.

In a food processor, combine the cooled tofu, onion, bell pepper, garlic, soy sauce, cumin, chili powder, paprika and salt. Pulse a few times until the mixture forms into small crumbles.

In a large nonstick pan over high heat, heat the vegetable oil. Add the tofu mixture and cook, stirring frequently to prevent burning, for 8 to 10 minutes, until it begins to brown.

If you have a gas stove, turn the flame on medium-low on an empty burner and place the tortillas on top, one at a time, allowing them to toast directly on the flame. Flip the tortilla regularly (every 10 to 15 seconds) so it doesn't burn or catch fire. If you don't have a gas stove, toast your tortillas in a pan. Lay the tortillas on a plate and spoon a generous serving of the tofu mixture onto each tortilla. Serve with any optional toppings.

Makes 8 tacos





Notes:

❧ Freezing your tofu overnight (or for at least 4 hours and then thawing it before baking will create a chewy, extra-meaty texture.

❧ Why it works: Baking the tofu first pulls the moisture out and gives it a similar consistency to traditional taco meat. This step is essential (otherwise you'll have tofu mush when you put it in the food processor).