Monday, January 21, 2008


Tofu and black bean tacos (recipe with our changes in the comments)

Hot tea
Peppermint bark
Ack! I've done it again! Watermelon!??!?!?!!! What's become of me? Well, honestly, Whole Foods is dragging me down. We were supposed to have this with a pear and orange salad, but ALL the pears looked NASTY. Yes, NASTY - and not just with a capital N, but with a capital N-A-S-T-Y. I wanted fruit for this, because we're having an avocado and tomato salad later in the week (stay tuned!) and just came up with nothing even remotely winter-y that looked edible. Should I have sucked it up and had canned pineapple? Probably, but the baby watermelons were on sale again and I succumbed. I have no excuses, I did it completely knowingly. Ah, well, tomorrow is another day ;) Here's the best part, I came home to go through my Eating Well for February and found an online recipe for Mexican cole slaw that would have been perfect. Next time! The tacos are a new recipe that we really like, though we'll change a few things next time (change beans to pinto; add olives, salsa, and sour cream or yogurt). Our reactions are reflected in the posted recipe.

Prep Notes
Difficulty: Easy
Chopping: Green onion, garlic, watermelon
Time: 30 minutes
Make ahead: I think you could make the taco filling ahead and re-heat it.

J: "Tofu triumphs again!"
M: "A very sustainable olé!"

1 comment:

J said...

Tofu and Pinto Bean Tacos – M & J (inspired by Whole Foods)
Serves 4

1 container extra firm tofu, drained, rinsed, and patted dry
1 1/2 teaspoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
1 tablespoon olive oil
3 cloves garlic, minced
3 green onions, minced
1 can pinto beans, drained and rinsed
1 4 oz. can chopped black olives
12 corn tortillas, heated
3 roma tomatoes, chopped
1 cup shredded cheese
Salsa verde
Light sour cream or yogurt

In a medium-sized mixing bowl, use a fork to mash tofu with chili powder, oregano, cumin, coriander and salt.

Heat olive oil over medium heat in a wide skillet. Add garlic and two of the minced green onions and cook until fragrant, about 2 minutes. Add seasoned tofu and cook, stirring occasionally, until most of the moisture has evaporated, 10 to 12 minutes. Add beans, olives, and remaining green onion to the pan. Stir to combine with tofu and cook until beans are heated through, about 2 minutes longer. Taste and adjust seasoning.

Serve tofu-bean mixture in corn tortillas. Top with tomato, cheese, salsa, and sour cream/yogurt as desired.