Inspired by: #nationaltacoday
Tacos are quite possibly my favorite food ever!
Breakfast, Lunch, Dinner. They are good anytime of the day, month, or year.
-16oz extra firm tofu, cubed
-2 tbsp oil
-1 bay leaf
– smoked salt to taste
-1 heaping tsp cumin
-1 heaping tsp ground corriander
-1 tbsp dried oregano
-1 tsp sugar
-1/2 red onion, finely diced
-1/2 cup veggie broth
-5 adobo peppers in chipotle sauce, diced
-2 tbsp chipotle sauce
-1 jalapeno, finely diced
-3 tbsp minced garlic
-2 tbsp tomato paste
-1 tbsp apple cider vinegar
-2 tbsp soy sauce
Cilantro Lime Crema
-8 oz sour cream
-handful of chopped cilantro
-1tbsp lime juice
-1/2 tbsp smoked salt
Optional Toppings (but necessary in my opinion…)
Avocado, mashed up with lime and salt
Drain water from tofu by pressing between two towels or paper towels. I put a wooden cutting board on top for more pressure.
After about 5-10 minutes of the tofu pressing, remove from towels and chop up into small crumbled pieces. Really small.
Heat oil in saute pan on medium-high heat. Add tofu and let it brown for about 10-15 minutes until golden brown, adding in a bay leaf immediately. Add a few shakes of smoked salt.
Start prepping your sauce. Combine all ingredients for the adobo sauce in a bowl. Set aside.
Combine your spice mixture and stir until well combined.
Once your tofu is super crispy throw in the sauce and mix it up. Bring to a boil and add the seasoning mixture.
Turn down the heat and let go for another five minutes while you get your taco ready for that tofu.
Mash up avo and smear on the tortilla. Mix your cilantro, lime and salt in with your sour cream. Smear the avo on the tortilla, add some tofu, then all the other good stuff you like.
This post is inspired by National Taco Day. It should be an official holiday if ya ask me!