A taco and burrito hole-in-the-wall at the Sawdust Festival in Laguna Beach, California inspired me to make a similar vegan tofu taco. It’s fun to try and figure out what spices a chef used and then make my own creation.
1 tsp. sea salt
1/4 tsp. rainbow peppercorn, ground
2 tsp. dried oregano
2 tsp. smoked paprika
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. ground cumin
2 C. lettuce-spring mix, chopped
4 Tbsp. cilantro, chopped
1 lime, quartered
12 oz. tofu, firm or extra firm
8 corn tortillas
4-6 Tbsp. olive oil
8 Tbsp. salsa
Violife colby jack shreds vegan cheese, optional
Yield: 8 tacos
Combine seasoning into small bowl then set aside. Prep fresh ingredients and place on plate. Cube the tofu. Get out an iron skillet pan for the tofu and a flat iron skillet that I call a tortilla warmer. Add about 3 tablespoons of olive oil to the pan and about 1 tablespoon of olive oil to the flat skillet. Turn pan heat to medium high then add tofu and seasoning. Cook tofu for 5 to 7 minutes. I like the tofu crispy. Keep a small plate with a paper towel to set the tortillas to the side. While cooking tofu, warm up each tortilla on iron skillet for 30 seconds on each side. Then pat some oil off tortilla as you go so you don’t have greasy tacos.
Assemble tacos with tofu then top with all your favorite garnishes. I prefer no cheese. Play with the seasoning and make it your own. And place a wedge of lime on the plate. I usually squeeze it on the tacos then place it in the sangria.
Sangria pairs well with tofu tacos. I have tried Niña Bonita sangria, which reads vegan friendly on the bottle. Eppa is just as good. The bottle doesn’t say vegan, but the grapes are organic and their website says the sangria is vegan. Don’t forget to add ice and slices of lime and orange.
Recipe from blog of melissacrismon.com
Copyright 2021 Melissa Crismon
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