You'll have no beef with Tofu Tacos
My friend, Heather Tyng, posted this recipe for Tofu Tacos on her Vegan Virginia Beach Facebook page. When she came down to visit me over the weekend, she brought the stuff to make them. All I can say is..."so freaking bomb!" This is now one of my favorite recipes, and it's so simple to make. I promise you, meat eaters will love it too. Even if you have never cooked tofu before or aren't sure about it, you will love, love, LOVE this recipe. And it's so healthy! These tacos will have you loading up on your veggies and feeling great.
1 block of extra firm tofu
1 package of taco seasoning mix (I like Bearitos brand)
1 can black beans (I like Eden brand)
1/4 package of frozen corn (try to find organic!)
2 ripe avocados
2 large tomatoes
1/2 head Romaine lettuce or other
corn chips, burrito wrappers, or corn taco shells (your choice!)
Begin by mixing the taco seasoning according to package directions. Cube avocados and tomatoes and slice the lettuce into small pieces. Oil your pan, use a non-stick cooking spray or some olive oil to coat the pan. Drain as much water from the tofu as possible (the more water you remove now will shorten the amount you have to cook out in the next step). Crumble tofu with a potato masher or a fork. (You are going for a fine texture here.) Over medium heat add tofu to pan and continually stir adjusting the heat and scraping the bottom of the pan as necessary. Once the tofu seems dry add prepared taco seasoning mixture. Reduce heat to low and stir well to coat. Rinse and drain black beans and add to taco mixture. Add 1 cup of frozen corn to taco mixture, mix well, cover and let sit for a few minutes stirring once. Serve with chips, on a burrito wrap or with taco shells.
This recipe makes about six servings, so I had plenty to share with my friends. Of course, like everything else, I doused my portion with Texas Pete. The leftovers heated up well and made a great lunch to eat at work today. On a side note, it seems impossible to find flour tortillas that are not made with partially-hydrogenated soybean oil and contain a wholesome and pronoucable ingredients list (I don't have a Whole Foods or Trader Joes near me). In the meantime, I'm serving these "tacos" as a salad on a bed of organic blue corn chips. Why make a vegetarian meal?
Aside from the fact that it's tasty, there are many health, environmental and animal welfare benefits to reducing the amount of meat you consume. If you can't commit to a vegetarian diet, going meatless for just one day a week, such as Meatless Monday, can positively impact our world. You can always take it a step further by eating vegan a few meals a week, which can be as simple as eating a peanut butter and jelly sandwich for lunch. With amazing meals like these tofu tacos, how can you not do your part?