Friday
Tofu and pinto bean tacos (recipe in the comments from January 21, 2008, updates in the comments)
Mangos
Hot tea
______________________________________________________________
This is a recipe we've only made once before and we made a ton of changes to the original recipe after we tried the first version. Trying it with our substitutions, we now have another set of changes to propose. The changes shouldn't imply in any way that we don't like this, as both of us are really enthused. I think we're just trying to perfect the concept. M wants to try this with no beans and just focus on the seasoned tofu, which does turn out pretty amazing. The key it to season well and then cook it until it's pretty dry to make a good taco filling. Fruit is perfect with this, but a cole slaw of some sort would be good as well.
Prep Notes
Difficulty: Easy
Chopping: Scallions, olives, tomatoes, mango
Time: 30 minutes
Make ahead: The filling could easily be re-heated.
Reaction
J: "Tofu was made for tacos."
M: "Totally worth another shot."
skip to main |
skip to sidebar
It's been said that the average American family is stuck in a ten dinner rut, meaning they repeat the same ten meals over and over, week after week. I can't believe that's true, so here's a forum to write about "what's for dinner?". I want to cook a wide variety of meals that are tasty, easy to prepare, inexpensive, healthy, and sustainable. Is that too much to ask? I don't think so.
The very special posts
About Me
- J
- Buffalo, New York, United States
- My family - J (wife, mother, and blog author), M (husband and father), and T (prodigious toddler) - loves to eat! Cooking and eating are our favorite creative enterprises, and a good meal is a work of art. Watch us as we try to keep our dinners diverse, make decisions about what we eat, and learn more about the food (and the blogging) universe!
Blog Archive
Foodie BlogRoll!
1 comment:
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 (optional)
1 2 oz. can sliced black olives
12 flour or corn tortillas, heated
3 roma tomatoes, chopped
1 cup shredded cheddar and/or Monterey Jack cheese
Salsa verde
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 (if using), 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 – you may want to add a small amount of salsa to the pan.
Serve tofu-bean mixture in tortillas. Top with tomato, cheese, and salsa as desired.
Post a Comment