I created this vegan taco recipe for a neighbourhood potluck (using 4" shells) and the recipe has worked its way into my regular mix of evening meals.
Servings:
12 medium (6") tacos
Preparation Time:
1 hour
Tools
- cutting board & knife
- kitchen towel
- juicer
- small bowl, whisk, & spoon
- #8 cast iron skillet w/ lid
- wooden spoon
Ingredients
- 8 oz. firm tofu; drained, pressed, cut into 1/4" cubes
- 1/2 medium onion; chopped
- 1/2 bell pepper; chopped
- 1/2 anaheim chile; minced
- 1/2 pasilla chile; minced
- 1/2" thick pineapple slice; chopped
- 2 garlic cloves, minced
- 1 can black beans; drained
- 1/2 c. cooked rice
- 1/2 c. frozen peas
- 1/2 c. frozen corn
- 2 T. olive oil
Marinade
- 1/4 c. fresh citrus juice (orange, lemon, and/or lime)
- 1 t. citrus zest, grated or minced
- 2 t. smoked paprika
- 1 t. ground chipotle
- 1 t. kosher salt
- 1 t. fresh ground black pepper
- 1/2 t. raw cane sugar
- 1/2 t. fresh ground cumin
- 2 garlic cloves; minced
Cooking Instructions
- Place the skillet over medium-low heat.
- Wrap the tofu in a kitchen towel and place under a heavy object.
- Whisk together the marinade ingredients in the small bowl.
- Chop the tofu and stir it into the marinade.
- Prepare the rest of the ingredients.
- Heat the olive oil in the skillet until it starts to shimmer.
- Add 1/2 of the onion, bell pepper, anaheim, pasilla, and pineapple to the skillet.
- Cook, stirring occasionally, for about 10 minutes until the onion starts to brown.
- Stir everything but the peas and corn into the skillet.
- Cover and cook, stirring occasionally, for another 10 minutes.
- Stir in the peas and corn into the skillet.
- Cover and cook, stirring occasionally, for another 10 minutes.
- Serve up and enjoy!
Notes
To make this dish with poultry or meat: Replace the tofu with 8 oz. ground poultry/meat; add the poultry/meat and marinade with the first batch of onion, chiles, and pineapple; cook covered for 15 minutes; stir occasionally.
To make this dish with fish: Replace the tofu with 8 oz. chopped fish.