Ingredients with Measurements:
- 4 ripe plantains
- 1 block of firm tofu (14 oz)
- 1 red onion, diced
- 2 garlic cloves, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of smoked paprika
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 cup of vegetable oil
- 1/4 cup of chopped cilantro
Special equipment needed:
- Large skillet
- Potato masher or food processor
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut the plantains into 1-inch chunks and place them on a baking sheet. Roast them in the oven for 20-25 minutes or until they are soft and slightly browned.
3. While the plantains are roasting, crumble the tofu into small pieces and set aside.
4. In a large skillet, heat the vegetable oil over medium-high heat. Add the diced onion and minced garlic and sauté for 2-3 minutes or until the onion is translucent.
5. Add the crumbled tofu to the skillet and stir well to combine. Cook for 5-7 minutes or until the tofu is lightly browned.
6. Add the roasted plantains to the skillet and mash them with a potato masher or pulse them in a food processor until they are well combined with the tofu.
7. Add the ground cumin, smoked paprika, salt, and black pepper to the skillet and stir well to combine.
8. Cook the mixture for 5-7 minutes or until it is heated through and the flavors are well combined.
9. Remove the skillet from the heat and stir in the chopped cilantro.
10. Serve the tacacho with tofu and plantain hot.
Time:
Preparation time: 10 minutes
Cooking time: 35 minutes
5. Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 320
Fat: 16g
Carbohydrates: 38g
Protein: 8g
Fiber: 4g
Sugar: 17g
Sodium: 620mg
Substitutions for ingredients:
- You can use any type of onion instead of red onion.
- You can use any type of oil instead of vegetable oil.
- You can use any type of herb instead of cilantro.
Variations:
- You can add diced bell peppers or jalapeños to the skillet for extra flavor and texture.
- You can use mashed sweet potatoes instead of plantains for a sweeter version of the dish.
- You can add cooked black beans or chickpeas to the skillet for extra protein and fiber.
Tips and tricks:
- Make sure the plantains are ripe but not too soft, or they will be difficult to roast and mash.
- Use a potato masher or food processor to mash the plantains and tofu together until they are well combined.
- Adjust the seasoning to your taste, adding more or less salt, pepper, or spices as needed.
Storage instructions:
Store any leftover tacacho with tofu and plantain in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the tacacho with tofu and plantain, place it in a skillet over medium heat and cook for 5-7 minutes or until heated through.
Presentation ideas:
Serve the tacacho with tofu and plantain in a large bowl or on a platter, garnished with fresh cilantro or sliced avocado.
Garnishes:
Fresh cilantro, sliced avocado, diced tomatoes, or lime wedges.
Pairings:
This dish pairs well with a simple green salad or roasted vegetables.
Suggested side dishes:
Roasted sweet potatoes, sautéed greens, or black bean soup.
Troubleshooting advice:
- If the plantains are too soft, they will be difficult to roast and mash. Make sure they are ripe but still firm.
- If the mixture is too dry, add a splash of vegetable broth or water to the skillet to help it come together.
Food safety advice:
Make sure to wash your hands and all utensils and surfaces thoroughly before and after handling raw ingredients.
Food history:
Tacacho is a traditional dish from the Amazonian region of Peru, made with mashed plantains and served with various toppings such as meat, fish, or vegetables.
Flavor profiles:
This dish is savory, slightly sweet, and smoky, with a hint of spice from the cumin and paprika.
Serving suggestions:
Serve the tacacho with tofu and plantain as a main dish for lunch or dinner, or as a hearty side dish for a larger meal.
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Region: Peruvian