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Awesome vegan soft taco recipe with a funny story behind it

Monday, April 25, 2016 by  
Filed under Daily Blog

April
25
2016

Saturday night Lisa and I were planning to work on a new dish together: a spicy Jamaican jerk stir fry, using tofu. We had a base recipe that we were going to use as a jumping off point, and we figured that we’d modify things as we cooked and have a little fun.

In the 90s when Lisa and I were vegetarians she did all the cooking. Lisa has plenty of experience working with tofu. Me? Absolutely none. This is important to note before proceeding with the story.

So we’re in the kitchen and all fired up to create something amazing! Lisa said the first thing we needed to do is drain the brick of tofu, wrap it in paper towels and place something heavy on top for about 30 minutes.

While Lisa was explaining this to me, I was reading the base recipe from which we were working. The recipe said to wrap the tofu in towels, and then press down on it with something heavy. “Hey, that sounds a lot quicker than waiting for 30 minutes!”, I thought.

Unintentionally channeling Lennie Small, I grabbed our big cast iron skillet and pressed down on the paper towels surrounding the tofu. Hard.

Lisa–understandably irritated that I ignored her advice–just shook her head with an “I told you so” look on her face. When I removed the paper towels, the tofu–which was supposed to be cut into cubes–was in crumbles.

Hulk smash.

Undeterred by my stupidity (after more than 25 years together she’s used to it), Lisa decided that now we were going to make tofu soft tacos. While I can’t (yet) compare the dish we were supposed to prepare with the tacos we actually wound up making, what I can tell you is that the tacos were incredible!

These vegan (vegetarian with cheese) soft tacos are absolutely incredible tasting!

These vegan (vegetarian with cheese) soft tacos are absolutely incredible tasting!

 

As we enjoyed the meal, we joked that my goofy mistake turned out to be a good thing. I take full credit, of course. 😉

Seriously, Lisa crushed it in the kitchen on Saturday night. She turned my error into something amazing, and I know you’ll enjoy this awesome meal as much as we both did.

Here’s the recipe. Remember, you can always find this recipe and many more in the Recipe section of JSF.

Bon appetit!

Tofu soft tacos with onion and bell pepper.  We added some of the sauteed veggies and a little tomato to the rice.

Tofu soft tacos with onion and bell pepper. We added some of the sauteed veggies and a little tomato to the rice.

 

These vegan (vegetarian with optional cheese) soft tacos are super healthy, and you won’t believe how good they taste!

Ingredients – Taco filling

Ingredients – Veggies

  • 1 medium yellow onion
  • 2 medium bell peppers (any color)
  • 2 tablespoons olive oil

Ingredients – Wraps

  • Soft wraps of choice (we used multi-grain)
  • Fresh tomato, diced
  • Fresh cilantro
  • Chipotle Cholula or other hot sauce
  • Optional: shredded cheese, shredded lettuce, sour cream or Greek yogurt, guacamole

 

Instructions – Taco filling

  • Preheat the oven to 350 degrees.
  • Mix first six ingredients in a large bowl and set aside.
  • Line a baking sheet with aluminum foil, spread olive oil to evenly coat foil.
  • Drain water from tofu block, wrap in paper towels and gently press using a frying pan or other heavy object to remove water.
  • Unwrap tofu and crumble into small bits.
  • Add tofu crumbles to mixing bowl and toss well with the liquid.
  • Place tofu mixture in a single layer on the oiled baking sheet.
  • Bake for 20 minutes, remove from oven and stir; bake for an additional 20 minutes, or until tofu is crispy.

 

While the filling is baking in the oven, prepare the veggies:

Instructions – Veggies

  • Cut onion and bell pepper into thin slices.
  • Heat olive oil in skillet over medium heat.
  • Saute veggies in olive oil until onions and peppers start to brown.

 

Assembly

Spoon taco filling into warm soft wraps, and place sauteed veggies on top of filling. Add cilantro, fresh tomato and a little more hot sauce, if desired. Add any, or all, optional ingredients to taste, or just use your imagination.

Notes

Yield: 4 tacos (serves 2). Excellent with rice. If you have extra sauteed veggies, toss those in with the rice.

 

John Stone Fitness Comments

4 Responses to “Awesome vegan soft taco recipe with a funny story behind it”
  1. Wow I’ve never even considered added peanut butter to my taco meat seasoning but it makes a lot of sense. The flavors go well together, I planned on making a big batch of taco meat tonight for this week and I’m going to try it out. Thanks.

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  2. My wife has peanut allergy so I generally avoid adding ANY nut butters of any type to our cooking/baking as she has an aversion to these flavors even if she wouldn’t have a reaction. How do you think this would turn out omitting the nut butter? Could you make this in a skillet instead of baking? I assume that the point of baking it is to reduce fat calories (kind of like baking meat balls instead of frying them).

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    • I think making this recipe in a skillet would be fine. It would just require a little more attention than the baking method.

      I also think omitting the nut butter would be okay. The nut butter flavor is nice and works really well, but apart from that you may just want to add a little more oil to compensate for the missing fats.

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