1 medium onion
4-8 cloves garlic
1-4 jalapeños or other chiles - poblano, Serrano, bell pepper
1 pack medium firm or firm tofu - pressed and then torn in 1/2 “ pieces
1 can beans - i.e. pinto, cannellini, kidney
1 tsp abobo powder
1 package of ole El Paso taco seasoning or your favorite taco seasoning or make your own
Water to fill above the tofu
In a sauté pan add oil, garlic, onion and chilies and sweat them for a few minutes then add the tofu, adobo powder and taco seasoning and stir to combine then add the water to just cover the tofu.
Bring to a boil then down to simmer and cover. If you have time you can simmer for a few hours on low.
Once you’re 20 minutes out from serving, remover the lid and turn the heat up to a higher simmer to reduce the liquid and have a nice sauce coating the tofu/beans.
Ready to serve when the liquid in the pan is your desired texture.
Bake the tacos 425f (for tostas do not fold the tortila)
Ingredients for tacos
Flour or corn tortillas
Shredded cheese
Preheat the oven to 425f
Parchment line a baking sheet.
Lightly heat the tortillas and place them on the baking sheet and spoon some of the tofu mix (I used 2 heaping TBS per taco)spoon on some of the corn pico and sprinkle on the cheese then fold the tacos over. You can use tooth pick to secure if they keep popping up, I just gave a palm squish to flatten them out.
Once the tacos are put together place the baking sheet into the preheated oven and bake 9-12 minutes (I baked 11 minutes)
Serve the tacos with the cilantro lime crema
Corn cilantro onion pico
1 ear corn - kernels cut off the cob
Handful cilantro chopped
1/2 onion small diced
Salt
In a dry sauté pan on medium high heat add the corn kernels and try to toast them. Not trying to fully cook just char or warm them up. Chop the cilantro and onions and add the corn and salt to taste.
Pepita Roasted Salsa - small batch
1/2 onion
1 jalapeno
2 cloves garlic
1 sm jar of pimento peppers (you can replace with a red pepper and roast it with the other veg)
small handful cilantro
1 lemon juiced - i used the entire lemons juice but you can add to your own taste
1/4 tsp vegetable stock
1/4 tsp kosher salt
in a cast iron skillet or in the oven
place the tomatoes, onion, and jalapeno in to the pan and roast to char parts, i only partial char/roasted.
once the veggies are done to taste add them into a blender with the rest of the ingredients and blend to your taste - this batch i wanted to make smooth so i blended everything but the cilantro and then plused the cilantro to not liquify but have little flakes of cilantro showing.
adjust salt and lemon to taste
Cilantro Lime Crema
1/2 c plain yogurt
Handful cilantro
1/4 onion or 1 shallot
1 lime juiced
1 TB olive oil
Salt to taste
Place everything in a blender or food processor and blend till smooth
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