Delicous Tofu for Mexican wraps....any really good recipes?!
Delicous Tofu for Mexican wraps....any really good recipes?
I am catering a vegetarian housewarming party (our own, infact), for the main meal I want to have a mexican wraps, people can fill their own wraps with lettuce, tomato, avacodo, sour cream, salsa and I want some protein and tofu seams to be the go. So I want to satisfy the omnivores that are coming with something that tastes fabulous. Pretty simple, not too spicy (their are kids coming), wrap-able, and really yummy.
Additional Details2 weeks ago
Also, it would be great if I could prepare it earlier and then reheat it in the oven of microwave.
Answers:
2 weeks ago
Also, it would be great if I could prepare it earlier and then reheat it in the oven of microwave.
ingredients:
1 tbsp dark soy sauce or tamari
1 tbsp balsamic vinegar
1/2 - 1 tsp chipotle hot sauce (or other hot sauce, adjust to taste)
1 1/2 cups firm or extra firm tofu, mashed until somewhat crumbly
1/2 tbsp olive oil
1/2 cup carrots, finely chopped
1/2 cup celery, finely chopped
1 1/2 tsp chili powder
1 tsp ground cumin
couple pinches each sea salt and fresh ground black pepper
1 1/4 - 1 1/2 cups green or red pepper, finely chopped
1/2 cup fresh or frozen corn kernels (optional)
1 cup tomatoes, seeded and chopped
1/2 cup pasta sauce
1/2 cup salsa
1 tbsp tomato paste
1/4 cup green onions, chopped
1/4 cup fresh cilantro or parsley, chopped (optional)
10 (or more) taco shells
directions:
in a bowl, mix soy sauce, balsamic vinegar, and hot sauce, then add tofu and mix through. in a large skillet, heat olive oil over medium heat. add tofu, carrots, celery, chili powder, cumin, and a pinch of sea salt and black pepper, and cook for 5-7 minutes, stirring several times. add peppers, corn, tomatoes, pasta sauce, salsa, and tomato paste, and cook for 4-5 minutes, stirring several times. if there is still moisture, cook for another couple of minutes until liquid evaporates. stir in green onions and optional cilantro/parsley a few minutes before serving to heat through. if not serving right away, reserve green onions and herbs to add before serving. season with additional sea salt and black pepper if desired. spoon mixture into taco shells, and top with optional garnishes.
makes 10 or more tacos.
nutritional info per taco:
calories: 148; total fat: 6.8 g (sat. fat: 0.8 g); cholesterol: 0 mg; carbohydrate: 16.6 g; fiber 2.4 g; protein: 5.3 g.
i LOVE these. i did a few things different though. i didnt add carrots, celery, corn, or tomatoes. i added green pepper and onion instead, and put corn and tomatoes on top of the taco filling in the taco itself rather than in the mixture. and i didnt add tomato paste because i didnt have any. they worked out great!
enjoy!
i hope this helps it says tacos but im sure you could make it in a wrap
Source(s):
http://www.veganforum.com/forums/showthr...
Hum? ?what does a japanese tofu has to do with a mexican taco?.
try fantastic foods taco mix. i've served it to many meat eaters. always a good response. also, the taco bell taco seasoning packet is vegan. you can just add some boca crumble instead of ground beef. delish! tofu can be a little weird if it's not spiced right. i don't know many meat eaters that go crazy for tofu. in fact, most are appalled by it. it could be psychological, but they still don't like it. :)
http://www.fantasticfoods.com/catalog/ta...
I would say stick with the buffet style and add a pan of seasoned black beans (nice and cheap), perhaps some vegetarian refried beans, and if you have the money, you can cook up some crumbled tofu or fake ground *beef* with a packet of taco seasoning by using the directions on back.
If you are unsure about taco seasonings, here is a recipe for tofu tacos
http://www.cok.net/lit/recipes/dinner.ph...
and black bean burritos
http://www.cok.net/lit/recipes/dinner.ph...