Vegan Taco Meat

One of these tacos is really enough for one person, though it’s tempting to have another, and they do make for deliciously messy eating. There’s something very satisfying about munching into a large handful of salad-y stuff wrapped in a tortilla with all the different flavors vying for your attention. Tacos are very informal fare, and can be presented as a DIY type meal, with a refried bean or taco meat base, and various toppings to chose from.

The taco meat that I outline below is moderately spicy, though its flavor is tempered by the other ingredients in the taco. Tacos are usually made with corn tortillas, but I’d seriously advise against commercially produced ones, as they are remarkably similar to cardboard, but don’t taste as good. Home-made corn tortillas are a different matter altogether, as are home made GF tortillas.

Update: This freezes well. The tofu firms up slightly which is actually quite a good variation.

tacos

Tacos with tender, spicy, tofu, taco meat, lettuce, avocado, baby tomatoes, and fresh cilantro.

4 – 8 servings

2 tsp oil
1/2 medium (1/4 large) onion, chopped
16 oz mixed bell peppers (frozen pepper strips work fine), sliced and diced
3 cloves garlic, minced
1/4 – 1/2 tsp ground chipotle chili powder (or paprika with some chili added), or to taste
1 tsp paprika
1/4 tsp ground cumin
1 tbsp mushroom powder (optional, rounds out the flavors)
1 1/4 tsp salt (optionally, extra 1/2 tsp)
14 oz firm tofu, frozen and defrosted (at least once)

8 corn or other GF 6-8” tortillas
romaine lettuce, shredded
fresh tomatoes, diced
diced/sliced avocado or guacamole
Mexican rice (optional)
refried beans (optional)
red onion, diced (optional)
fresh cilantro (leaf coriander)
fajitas (lightly fried slivers of onion, peppers, courgette/zucchini) (optional)

To make the taco meat:

Heat the oil in a medium sized saucepan over a medium heat, and gently cook the onion, peppers, and garlic until softened.

Add the chili, salt, paprika, and cumin to the vegetables,, and cook for 10 minutes.

Blend the sauce until fairly smooth. If it is too thick to blend, add up to 8 fl oz (1 cup) of water and expect to simmer much of this off, later.

By hand, squeeze the excess water out of the tofu, and crumble it into the sauce.

Simmer until the sauce has been absorbed by the tofu (~5-10 minutes), stirring occasionally.

Adjust seasoning (including heat) to taste.

To make the tacos:

On each tortilla, lay a stripe of taco meat/refried beans, and on top of that a stripe of any or all of the other options, finishing with the salad ingredients. Fold the sides of the tortilla up, and eat with your hands.

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4 thoughts on “Vegan Taco Meat

  1. Evra Inéz Reese says:

    I can’t wait to try these with your quinoa/bean tortillas!

  2. CortneyStanchfield says:

    Yummy! I would love to have one of those tacos right now! 😉

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