Its Taco Tuesday and this week we had friend tacos. For my Vegan daughter I whipped up this easy recipe for Vegan tacos.
But first a note about the TOFU. This recipe calls for frozen then thawed tofu. This processes of freezing then thawing gives the tofu a “ground meat” texture. However, if you are putting this together quickly, you can skip it. The texture will just be slightly softer.
- block firm tofu – frozen then thawed
- 1/4 cup minced spanish onion
- chipotle in adobo sauce
- 2T olive oil
- Mexican oregano
- salt and pepper
Remove the tofu from its package and give it a firm squeeze getting out as much of the water as possible. Crumble into a colander and give the crumbles another squeeze until very dry. Set aside.
In a blender, add the chipotle and olive oil and blend into a paste.
Over medium high heat. Sauté the onion in a little oil until soft. Add the crumbled tofu and sauté for another 5 minutes. Start by adding 3T of the blended chiptole sauce, and more to taste. It can get pretty spicy so start slow. Finally add the oregano and season with salt and pepper. Simmer for 5 minutes to allow the flavors to blend.
To assemble, scoop up some of the filling into a tortilla. Close with a toothpick or small skewer and fry in about 1/4″ deep of oil until crisp. Serve with all your favorite taco toppings.