Ingredients with Measurements:
- 1 block of firm tofu, drained and crumbled
- 1 tablespoon of vegetable oil
- 1 red onion, chopped
- 3 cloves of garlic, minced
- 2 tablespoons of tauco (fermented soybean paste)
- 1 teaspoon of sugar
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of cumin
- 1/2 teaspoon of chili powder
- 1/4 cup of water
- 8 taco shells
- 1/2 cup of shredded lettuce
- 1/2 cup of chopped tomatoes
- 1/4 cup of chopped cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Non-stick skillet
Step-by-step instructions:
1. Heat the oil in a non-stick skillet over medium-high heat.
2. Add the chopped onion and garlic, and sauté until fragrant and translucent.
3. Add the crumbled tofu, tauco, sugar, salt, black pepper, cumin, and chili powder to the skillet. Stir well to combine.
4. Pour in the water and stir again. Cook for 5-7 minutes, or until the tofu is heated through and the sauce has thickened.
5. Warm up the taco shells in the oven or microwave according to the package instructions.
6. Assemble the tacos by spooning the tofu mixture into the taco shells.
7. Top with shredded lettuce, chopped tomatoes, and cilantro.
8. Serve with lime wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 200
Total fat: 10g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 600mg
Total carbohydrates: 22g
Dietary fiber: 4g
Sugar: 3g
Protein: 10g
Substitutions for ingredients:
- Firm tofu can be substituted with tempeh or seitan.
- Vegetable oil can be substituted with any neutral oil.
- Red onion can be substituted with yellow onion or shallots.
- Tauco can be substituted with miso paste or soy sauce.
- Shredded lettuce can be substituted with any leafy greens.
- Chopped tomatoes can be substituted with salsa or pico de gallo.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add some diced bell peppers or jalapeños to the tofu mixture for extra flavor and texture.
- Use corn tortillas instead of taco shells for a gluten-free option.
- Top the tacos with some vegan sour cream or guacamole for creaminess.
- Serve the tacos with some rice and beans on the side for a complete meal.
Tips and tricks:
- Make sure to drain the tofu well before crumbling it to avoid excess moisture.
- Adjust the seasoning to your liking by adding more or less salt, sugar, or spices.
- Use a non-stick skillet to prevent the tofu from sticking to the pan.
- Warm up the taco shells in the oven or microwave before assembling them to make them crispy and easy to handle.
Storage instructions:
Leftover tofu mixture can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tofu mixture in the microwave or on the stovetop until heated through before serving.
Presentation ideas:
Arrange the tacos on a platter and garnish with some lime wedges and cilantro sprigs for a colorful and appetizing presentation.
Garnishes:
Lime wedges, cilantro, diced avocado, sliced jalapeños, vegan sour cream, guacamole.
Pairings:
Mexican rice, refried beans, corn on the cob, margaritas.
Suggested side dishes:
Mexican rice, refried beans, corn on the cob.
Troubleshooting advice:
- If the tofu mixture is too dry, add more water or vegetable broth to thin it out.
- If the tofu mixture is too wet, cook it for a few more minutes to evaporate the excess liquid.
- If the tofu sticks to the pan, add more oil or use a non-stick spray.
Food safety advice:
Make sure to cook the tofu mixture until heated through to avoid any risk of foodborne illness.
Food history:
Tacos are a traditional Mexican dish that originated in the 18th century. They are typically made with a corn or wheat tortilla filled with various ingredients such as meat, beans, cheese, and vegetables.
Flavor profiles:
Savory, umami, slightly sweet, spicy, tangy.
Serving suggestions:
Serve the tacos with some lime wedges on the side for a refreshing burst of acidity.
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