Salsa Tofu Tacos
Preface: I'm a little bit convinced that homemade corn tortillas can make anything taste good. If you've never made corn tortillas, please try it! I have a recipe in the Morsels tab. All you need is masa, water, and salt. It's really easy, and if you like tacos, it just may be life–changing. Okay, about the tacos: In all honesty, this recipe is the result of Covid quarantining, a lack of groceries, and the realization that I've been eating pinto beans at almost every meal lately. Sautéing crumbled tofu with salsa and spices brings a shredded chicken vibe that's a nice change of pace from bean tacos. I did, indeed, chuck frozen broccoli into tacos because I was desperate to see something green on my plate. That said, the tofu, salsa, onion, and broccoli combination was tasty enough that I will be making it again. Either it's good, or homemade tortillas are just that magical.
firm tofu broccoli yellow onion homemade corn tortillas
masa salt watersalsa olive oil seasonings:
cumin garlic powder Trader Joe's Vegan Chicken–Less Seasoning Salt salt pepper hot sauce
Make corn tortillas (see recipe in Morsels)
Chop onion and broccoli
Heat olive oil over medium heat
Crumble tofu into the pan and add onion
Stir in salsa and season with spices
Once the onions have softened, add broccoli and continue cooking until broccoli becomes lightly tender
Trader Joe's Vegan Chicken–Less Seasoning Salt: I've been loving adding this to tofu, beans, soups, stir fry...anything that could benefit from a savory, umami, dare–I–say chicken–y flavor. Highly recommend!