Smoky Tofu Tortillas Recipes

SMOKY TOFU TORTILLAS

Smoky tofu tortillas image

Smoked tofu adds protein to these vegetarian fajitas - pop on the table with corn or wheat wraps and watch them disappear

Provided by Jane Hornby

Categories Dinner, Lunch, Main course, Supper

Time 25m

Number Of Ingredients 15

Ingredients

1 tbsp vegetable or olive oil
2 onions , each cut into 12 wedges
2 Romano peppers , deseeded and sliced
small pack coriander , leaves picked and stems finely chopped
2 tsp ground cumin
1 tsp hot smoked paprika
200g pack smoked tofu (I liked Taifun), cut into bite-sized pieces
400g can kidney beans , drained and rinsed
400g can cherry tomatoes
1 tbsp dark brown soft sugar
8 corn & wheat tortillas
2 limes , cut into wedges
extra virgin olive oil , for drizzling
1 large ripe avocado , stoned, peeled and sliced just before serving
thick yogurt or soured cream

Steps:

Heat the oil in a large frying pan and add the onions and peppers. Season and cook on a high heat for 8 mins or until just tender and starting to char. Add the coriander stems, fry for 1 min, stirring, then add the spices and cook for 2 mins more, stirring, until fragrant.
Tip in the tofu, beans, tomatoes and sugar, and cook for 5 mins until the sauce is quite dry and the tofu is heated through. Warm the tortillas following pack instructions.
Taste the sauce for seasoning and add the coriander leaves and a squeeze of lime. Drizzle over a little extra virgin olive oil and serve with the tortillas, lime halves, avocado and yogurt or soured cream on the side.

Nutrition Facts : Calories 567 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 20 grams sugar, Fiber 15 grams fiber, Protein 19 grams protein, Sodium 1.3 milligram of sodium

GRILLED SMOKY TOFU TACOS WITH PEACH CUCUMBER SALSA

Grilled Smoky Tofu Tacos with Peach Cucumber Salsa image

Provided by Katie Lee Biegel

Categories main-dish

Time 5h25m

Yield 4 to 6 servings

Number Of Ingredients 34

Ingredients

Two 8-ounce packages extra-firm, smoked or baked tofu; see Cook's Note
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon kosher salt
Pinch freshly ground black pepper
Olive oil, for brushing
1 cup sour cream
1/2 lime, zested and juiced
3 yellow peaches, finely diced
1 small cucumber, peeled, seeds removed and finely diced
1/2 bunch fresh cilantro, minced
1/2 jalapeno, minced
Juice of 1/2 lime
1/2 red onion, finely diced
Kosher salt and freshly ground black pepper
1 yellow onion, minced
1 tablespoon olive oil
4 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
Pinch crushed red pepper flakes
1 tablespoon tomato paste
Two 14-ounce cans black beans, drained and rinsed
Kosher salt and freshly ground black pepper
Corn or flour tortillas, warmed
Ryan's Pickled Red Onions, recipe follows
1 red onion, thinly sliced
1/4 cup apple cider vinegar
1/4 cup white vinegar
2 tablespoons sugar
2 teaspoons salt
1 tablespoon peppercorns

Steps:

For the tofu: Sandwich each piece of tofu between 2 sheets of paper towels and place on a plate. Top with a second plate and weigh the plate down with a can or a heavy book to press any liquid out of the tofu. Set aside, changing the paper towels every 30 minutes, for 2 hours.
For the lime sour cream: Whisk together the sour cream and lime zest and juice in a small bowl, then transfer to a squeeze bottle or container. Refrigerate until ready to serve.
For the salsa: Combine the peaches, cucumber, cilantro, jalapeno, lime juice and onion in a large bowl and season with salt and pepper. Set aside.
For the black beans: Saute the onion in the oil in a large skillet until translucent, 5 to 7 minutes. Add the garlic, chili powder, cumin and red pepper flakes. Cook for 2 minutes, then stir in the tomato paste. Add the beans and 1/2 cup water. Bring to a simmer, then reduce the heat to low and cook for 10 minutes. Season with salt and pepper. Use a potato masher or the back of a wooden spoon to partially mash the beans. Cover to keep warm or reheat when ready to serve.
Make the tofu: Preheat an outdoor grill or grill pan to medium-high.
Cut the tofu into 1-inch-wide logs. Mix the chili powder, garlic powder, onion powder, paprika, salt and pepper together in a bowl, then sprinkle the tofu on both sides with the spice mix. Brush the tofu with a generous amount of olive oil. Oil the grill grates, then place the tofu on the grill and cook until heated through, 2 to 3 minutes per side. Transfer to a plate.
To build each taco, spoon some beans onto a tortilla. Top with the tofu and salsa. Drizzle with lime sour cream and serve immediately.
Place the onions in a jar. Whisk the vinegars together with the sugar, salt and 1 cup water in a bowl until dissolved. Add the peppercorns. Pour over the onions and refrigerate for 2 to 3 hours (see Cook's Note). Pickled onions keep about 2 weeks in the fridge.

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