Mexican inspired flavors come together in these mouthwatering tacos. Take the heat up or down by varying the amount of jalapenos to taste. Delicious served with Spanish rice and guacamole. Make ahead for freezer friendly meal prep. Vegan + Optionally Gluten Free
For the Tofu:
10 oz (283g) Sprouted Tofu, pressed and drained for at least 20 minutes (see note)*
1 Tbs Coconut Oil, unrefined, virgin
1 C (110g) Purple Onion, large dice (about 1/2 a medium onion)
3/4 C (90g) Green Bell Pepper, large dice (about 1/2 a medium pepper)
1 Tbs Cumin, ground
1 Tbs Chili Powder
1/2 tsp Smokey Paprika
1 Tbs Masa Harina Flour** (see note)
3/4 tsp Sea Salt
2 tsp Adobo Sauce, from a can of chipotle chilis in adobo sauce (take this up a few tsp for extra spicy!)
3/4 C (200g) Fire Roasted Tomatoes, with juice
1 C (220g) Vegetable Broth
For the Pepita Crema:
1 C (160g) Raw Pepitas, soaked over night or in very hot water for 10 minutes, drained
3 Tbs Fresh Lime Juice
6-8 Pickled Jalapeño Rings (or to taste)
1/2 tsp Cumin, ground
1/2 tsp Smoky Paprika
1 tsp Sea Salt
1 Fist Full of Cilantro, stems and leaves
3/4 C (285g) Water
For the Slaw:
3 C (150g) Shredded Mix of Red and Green Cabbage, loosely packed
1 Tbs Seeded Jalapeño, minced (or to taste. Take this up if you like spicy!)
1/2 C (20g) Cilantro, rough chopped
Juice of 2 Limes
1/2 tsp Sea Salt
Spanish Brown Rice
Your favorite tortillas – gluten free if needed – (I like this brand)
Extra Pepita Crema for Dipping
For the Tofu:
Preheat the oven to 350F (180C). Slice the tofu into 1″ cubes and place on a parchment or silpat lined sheet pan. Bake for 20 minutes. This will dry the tofu out.
In a large saute pan, add the coconut oil and heat until shimmering. Add the onion and bell pepper. Saute for about five minutes on medium low or until soft. Add the cumin, chili powder, paprika, masa flour, and sea salt all at once, then add the adobo sauce. Stir for about 2 minutes until fragrant and the seasonings are incorporated around the veggies. Stir in the tomatoes, vegetable broth and tofu, then turn the heat to low and place a lid on the pan. Simmer for 10 minutes. Place mixture in a food processor and pulse 8-9 times, making sure the tofu is still somewhat chunky, but ground down. Place back in the pan, put a lid on it to keep it warm (off the heat).
For the Crema:
Place the pepitas, lime juice, jalapeños, cumin, paprika, sea salt, cilantro and water in a high speed blender (I use Vita Mix) and blend on the puree cycle or medium high, scraping the container down several times to create a smooth puree. Place in a bowl and set aside.
For the Slaw:
In a medium bowl, mix the red and green cabbage, jalapeño, cilantro, lime juice and sea salt.
I like to warm my tortillas on a low open flame on the stove top turning with tongs a few times to lightly char the tortillas. To hold them warm, place the tortillas in foil and into a warmed toaster oven on low heat.
On the tortilla, spoon a good smear of crema down the center of the tortilla. Spoon the tofu evenly over the top, then add the slaw and any condiments you prefer.
Store the leftover tofu in the fridge in a lidded container for up to three days.
If sprouted tofu is unavailable use extra firm or firm. The firmer, the better. I can’t emphasize this enough: Freeze your tofu when you bring it home from the store. Thaw it in the refrigerator overnight, then press out the water. Something magical happens in the freezer. Since tofu is packaged in water, we need press the water out of it to make room for flavor! To press thawed tofu, use a tea towel and place it under and on top of the tofu. Set it on a plate. Place something heavy on top, like a cutting board, another plate or a not-so-full box of wine to press the water out. We don’t want it too heavy or it will squash the tofu. Move the tea towel a few times to a dryer area of the towel so it can absorb more water. Press for about 20-30 minutes, up to an hour if you have time.