Vegetarian Tacos
Vegetarian Tacos
Robert Moreland
4
20
40
Vegetarian
Ingredients
- 2 tablespoons of olive oil
- 7 ounces of extra firm tofu
- 2 teaspoons of nutritional yeast
- 8 ounces of canned black beans drained (preferably no salt added)
- 1-1/2 cups of fresh chunky salsa (store bought or see chapter 4 for Quick Homemade Salsa)
- 1/2 cup of water
- 2-3 tablespoons of Brew and Feed Salt Free Taco Seasoning
- 8 small corn tortillas
- Vegan sour cream
- 1 Avocado
- Vegan shredded cheese
- Shredded lettuce or spinach
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- 2 large tomatoes
- 1 jalapeño
- 1/2 large onion
Directions
- Slice tofu into one inch on inch slices and pat each slice dry
- Heat the olive oil in a large pan over medium heat
- Crumble tofu into heated olive oil and cook stirring occasionally until the tofu starts to brown
- Stir in black beans, salsa, water and taco seasoning
- Let simmer for 10-15 minutes or until the sofritas thickens.
- Heat tortillas in a pan or on a flattop grill on medium heat for 30 seconds on each side or per package instructions.
- Fill tortillas with with the filling you just made and vegan sour cream, avocado cut into small chunks, vegan shredded cheese and shredded lettuce.
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- Cut jalapeño in half and remove seeds
- Chop onion into large chunks
- Chop tomato into large chunks
- Blend jalapeño and onion in a food processor until chopped into small pieces
- Add tomato chunks to food processor with jalapeño and onion and blend until tomatoes are chopped to desired consistency
