Mexican food! I mean, tacos fall under the umbrella of Mexican food right? Even if they don’t, whomever thought of taking yummy food and putting it in a portable, edible pouch really knew what was up. Thank god for that guy, because I eat a lot of tacos.
But when I went vegan I thought to myself, “what about tacos?”. Because if we’re being honest, I wasn’t really sure about tofu for a while. The texture, the whole ‘blank slate’ when it came to flavor, it made me nervous. What if I screw up the flavor? What if I cook it and it still has the texture of a wet sponge?
After quite a few attempts and some failures, I think I’ve perfected the tofu crumble. So obviously I had to make tacos first.
Spicy Street Tacos
extra firm tofu, pressed
3 tbsp Worcestershire (yes you can find a vegan version)
2 tbsp vegetable stock paste
5 tbsp taco seasoning
1 shallot, minced
4 cloves garlic, minced
2 bell peppers, sliced thin
mini taco shells (I prefer corn)
Start off with everything prepped. Press your tofu, cut up your veggies, and make the marinade which is the worchestershire, veggie stock, and 3 tbsp of the taco seasoning.
Once your tofu is pressed, crumble it into the marinade and let it sit for 15-20 minutes. I prefer my crumbles on the smaller side, but M made this again recently and made bigger chunks and it was honestly just as good.
While the tofu is marinating, saute the veggies in 2 tbsp of oil. I used coconut, mostly because it’s my favorite but vegetable or olive would work too! Once the veggies are cooked, you can put them in a separate bowl and put the tofu in or just add the tofu and extra marinade to it and mix them all together. Unfortunately our one pan isn’t quite big enough for both so we opted for veggies as toppings.
Cook until fully warmed through and serve!
Note; I am fully aware of the fact that the worchestershire we had is not vegan. This brand has fish stock in it and in the interest of not being wasteful, we have decided to keep using it until it’s done.
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