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Asian Vegan Tofu Taco

Tofu Meat

  • Half a Tofu
  • 2 cloves of minced garlic
  • Drizzle of soy sauce
  • Olive Oil
  • Salt and pepper

Salad greens

  • 1 cup thinly sliced lettuce
  • 1/2 cup cilantro leaves
  • 1 red thinly sliced jalapeño (optional)
  • 4 cherry tomatoes
  • 1/3 cup thinly sliced red onions  
  • Half a lime
  • Drizzle of sesame oil
  • salt and pepper

Avocado Sauce

  • Half avocado, mashed
  • Minced green jalapeño (optional) 
  • 1 clove garlic, minced
  • Salt and pepper

 

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Put the heat on high and drizzle oil on pan. Smash tofu with hands. Stir fry until most of the moisture is gone. Add garlic, pepper and a little drizzle of soy sauce. Only add salt if needed. Stir fry until they turn slightly crispy and brown. Put aside.   

In a separate bowl, Add the mashed avocado, minced garlic and jalapeño for a nice kick. Add a pinch of salt and pepper and mix well. 

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In a mixing bowl, add the lettuce, cilantro, onions, tomatoes, and jalapeños. Remember you can omit the jalapeños if you're worried about the heat. Add a drizzle of sesame oil and a pinch of salt and pepper. Squeeze half a lime. Oddly, because of the soy sauce in the tofu, sesame oil in the salad gives it a nice asian flavor. Lightly toss.

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You can choose from many different type of shells but I used corn tortilla for this recipe. Heat the shell accordingly. First, layer with the tofu. Add salad and then top with avocado sauce. Serve immediately.