These are easy to prepare and so flavorful. You'll have delicious tacos ready in about 30 minutes.
Ingredients
Yield: about 4 cups taco mix
1 14oz package extra firm tofu
100 g raw walnuts (about 1 cup)
1 large onion
6 cloves garlic
1 tblsp tomato paste
Fresh parsley or cilantro (small bunch, about 3/4 cup chopped)
Juice of one lemon
Juice of one lime
Salt & pepper
Olive oil
Spice Mix
1/2 tsp hot paprika
1 1/2 tsp smoked paprika
1 tsp ground coriander
1/8 tsp cayenne pepper
3/4 tsp fine sea salt
1/2 tsp onion powder
Toppings:
Vegan Sour Cream
1/2 c plain, unsweetened, non-dairy yogurt
Juice of 1/2 lemon or lime
1/4 tsp ground cumin
1/4 tsp ground coriander
Pinch of salt
Sliced avocado or guacamole
Add several tablespoons of olive oil to a large sauté pan and set aside. Dice the onions and add to the pan and begin cooking over medium heat for about 3-5 minutes, stirring occasionally. While the onions are cooking, prep the tofu by first squeezing out the excess moisture. Accomplish this by gently pressing the tofu until the majority of the water is gone. Then crumble the tofu into a bowl.
Next, roughly chop the walnuts and add to the tofu. Stir in the tomato paste and lime juice. Mince or crush the garlic and add to the onions. Add a pinch of salt and the juice of half a lemon to the onion mix and stir until combined. Then add the tofu mix with the onions and stir until evenly distributed. In a separate bowl combine all remaining spices and mix thoroughly, then stir into the tofu and onions. Continue cooking and stirring for another 10-12 minutes.
While the taco mix continues to cook, prep the toppings. Combine the plain, unsweetened, non-dairy yogurt, juice of half a lemon and spices stirring until smooth. Slice a ripe avocado and coat with lime or lemon juice.
Warm the tortillas on a heated griddle for a minute until soft and pliable. Fill tortillas with tofu mix and top with avocado and vegan sour cream. These are best enjoyed hot so eat them quickly.
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