vegan tacos

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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
  1. Place the skillet over medium-low heat.
  2. Wrap the tofu in a kitchen towel and place under a heavy object.
  3. Whisk together the marinade ingredients in the small bowl.
  4. Chop the tofu and stir it into the marinade.
  5. Prepare the rest of the ingredients.
  6. Heat the olive oil in the skillet until it starts to shimmer.
  7. Add 1/2 of the onion, bell pepper, anaheim, pasilla, and pineapple to the skillet.
  8. Cook, stirring occasionally, for about 10 minutes until the onion starts to brown.
  9. Stir everything but the peas and corn into the skillet.
  10. Cover and cook, stirring occasionally, for another 10 minutes.
  11. Stir in the peas and corn into the skillet.
  12. Cover and cook, stirring occasionally, for another 10 minutes.
  13. 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.

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How is the texture with the

How is the texture with the tofu? I never tried it in tacos because I didn't think it would hold up well enough. I have made tacos with TVP and liked it, though a mix of TVP and ground meat is better than either one on it's own.

For me, the texture is just

For me, the texture is just right, as long as I stick with the extra firm tofu and press out the extra moisture. By cutting the tofu into 1/4" cubes and mixing it with the rice, beans, peas, corn, bell pepper, and onion; I get a really nice combination of textures and flavours in each bite.