Tofu Taco Bowls
This is delicious... these are words I never thought I'd say while eating tofu! However, here I am raving about this delicious tofu dish. With all that is going on in the world right now #socialdistancing and all...I have decided once a week to try a vegetarian or vegan dish. I think it is important to explore and venture out in the ways that we can during quarantine. I mean when again will you get this much time to mess around in the kitchen. Who knows you might even fall in love with something new, and after all isn't that the point to life. So, tofu...where to begin. I first experienced tofu at Vietwich an amazing Vietnamese sandwich shop in Stafford, Texas. I ordered their ENOKI TOFU sandwich made-to-order fried tofu glazed with a vegetarian-oyster sauce and enoki mushrooms. Y'all I literally had dreams about this sandwich. It was creamy and packed full a flavor. It inspired me to give tofu a real chance. If you ever happen to be in Stafford, Texas I highly recommend looking this joint up. It will not disappoint. Back to Tofu Taco Bowls this recipe is very easy, fairly quick, and inexpensive. The recipe is from Bon Appetit. I am including the link in this blog, but here is the run down:
Use extra firm tofu. Drain as much water as you possibly can from the tofu. I place the tofu between to towels and place a something heavy on top. Once you've drained the water, tear the tofu into small pieces. Heat some oil in the skillet and add the tofu to it. Cook until the tofu turns a light brown color allowing it to crisp up. Then add in two garlic cloves and continue to cook until fragrant. After about 5 mins add in 2 tsp. ground coriander, 1 tsp. ancho powder or sweet smoked paprika, 1 tsp. ground cumin, ½ tsp. ground fennel. Let the seasonings come together before adding 1 Tbsp. double-concentrated tomato paste (purchased at Krogers or HEB) and 2 tsp. of your favorite hot sauce. I used Franks Red Hot, because you can put that shit on everything. Add one cup of water and let simmer for about 10 mins. Once the liquid has reduced remove from heat and add your favorite toppings. Bon Appetit suggests cooked white rice, shredded red cabbage, sliced avocado, crumbled queso fresco, cilantro, and lime wedges. I used all of the above plus some serrano peppers from my garden. This recipe is a nice way to switch up your weekly meals while not sacrificing on flavor. The meal cost rounds out at about $1.75 per serving. You can't beat that! Try it out and let me know your thoughts.
Use extra firm tofu. Drain as much water as you possibly can from the tofu. I place the tofu between to towels and place a something heavy on top. Once you've drained the water, tear the tofu into small pieces. Heat some oil in the skillet and add the tofu to it. Cook until the tofu turns a light brown color allowing it to crisp up. Then add in two garlic cloves and continue to cook until fragrant. After about 5 mins add in 2 tsp. ground coriander, 1 tsp. ancho powder or sweet smoked paprika, 1 tsp. ground cumin, ½ tsp. ground fennel. Let the seasonings come together before adding 1 Tbsp. double-concentrated tomato paste (purchased at Krogers or HEB) and 2 tsp. of your favorite hot sauce. I used Franks Red Hot, because you can put that shit on everything. Add one cup of water and let simmer for about 10 mins. Once the liquid has reduced remove from heat and add your favorite toppings. Bon Appetit suggests cooked white rice, shredded red cabbage, sliced avocado, crumbled queso fresco, cilantro, and lime wedges. I used all of the above plus some serrano peppers from my garden. This recipe is a nice way to switch up your weekly meals while not sacrificing on flavor. The meal cost rounds out at about $1.75 per serving. You can't beat that! Try it out and let me know your thoughts.
Comments
Post a Comment