These Tofu tacos are a perfect way to kick off veggie month. Although not strictly Mexican, tofu is very healthy and its unique texture adds another dimension to many dishes. It also combines very well with a bit of heat. Pico de Gallo is the perfect accompaniment to these tacos, but you could serve them with sour cream too, if you like.
400 g/14 oz. tofu
½ red onion
1 red sweet/bell pepper
1 yellow sweet/bell pepper
2 garlic cloves
1 fresh Jalapeño (or a couple of Thai green chillies for more heat)
20 g/1 ½ tablespoons butter
½ teaspoon dried oregano
¼ teaspoon sea salt
¼ teaspoon ground white pepper
8 x 15-cm/6-in. corn or flour tortillas
Pico de Gallo (see below)
First, prepare the ingredients.
Cut the tofu into strips about 5 cm/ 2 inches long. Cut the onion and sweet/bell peppers into strips and thinly slice the garlic and Jalapeño.
Melt the butter in a frying pan over high heat, then fry the tofu for about 5 minutes.
Add the onion, sweet/bell peppers, garlic, oregano, salt and pepper and fry for 5 minutes.
The tofu should be brown and a little crispy at the edges and the peppers should still have a little crunch.
Stir in the chopped Jalapeño.
Place a dry frying pan over high heat. Warm each tortilla for about 20–30 seconds on each side.
Spoon the ingredients over the tortillas and serve with Pico de Gallo.
Pico de gallo (fresh tomato salsa)
When these fresh, simple ingredients are combined together, they produce a wonderful salsa bursting with flavour. Like other Mexican salsas, there are many variations, such as adding lime juice and fresh chillies.
1 medium bunch of coriander/cilantro
¼ teaspoon sea salt
MAKES A BOWLFUL
Finely chop the tomatoes, onion and coriander/cilantro and put in a bowl.
Add the salt and mix well.
Next time you make this mild salsa, adjust the proportions according to your taste.
For more Mexican inspired recipes, check out Real Mexican Food by Felipe Fuentes & Ben Fordham of Benito's Hat Mexican Kitchen.