Tofu Taco/Burrito Filling |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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This is derived and slightly adapted from the Tofu-chiladas recipe in Vegetarian Meals for People on the Go by Vimala Rodgers. If you're vegetarian, it's a nice alternative to beans in your Mexican food. My husband said I could probably pass it off to meat-eaters as eggs in a breakfast burrito. I would never try to fool anyone, though. Ingredients:
1 lb extra firm tofu |
1/2 onion |
1 garlic clove, crushed |
2 teaspoons extra virgin olive oil |
1/8 cup braggs liquid aminos or 1/8 cup tamari |
3 ounces tomato paste |
1/2 teaspoon ground cumin |
1 -2 tablespoon chili powder |
14 ounces canned diced tomatoes |
Directions:
1. Optional for more texture: Freeze tofu overnight. Thaw by boiling for 15 minutes.
2. Sauté onion and garlic in olive oil.
3. Add aminos, tomato paste and spices to pan. Stir well.
4. Squeeze the water out of the tofu with a dishtowel. Crumble it finely into the pan (so that it vaguely has the texture of ground beef). Cook, stirring occasionally, a few minutes or until slightly browned.
5. Drain most of the liquid off the tomatoes, then add to pan. Stir and cook a few more minutes.
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