Chipotle-tofu tacos

Tacos are an all-time favorite. They are versatile and easy to prepare. This taco recipe has tofu as the protein along with seasoned vegetables and guacamole (a must in my tacos!). The tofu is marinated in diced chipotle peppers in adobo sauce which gives it a great smoky flavor. The veggies are cooked in a delicious mix of spices. These tacos are topped with a quick pico de gallo and my no fail homemade guac. Feel free to swap the tofu with black beans or pinto beans but make sure you mix some of those smoky chipotle peppers into the beans.

Serves: 2, Prep. time: 30 minutes, cook time: 20 minutes

Ingredients:

Tofu:

8 oz. or 200 g medium tofu

3 tbsp jarred chipotle peppers in adobo sauce, finely diced

Vegetables:

1/2 medium red onion, sliced

1/2 green bell pepper, sliced

1/2 zucchini, cut in strips

1/2 cup sliced mushrooms

1/4 cup corn kernels (frozen or fresh)

1 tsp salt

1/2 tsp crushed black pepper

1/2 tsp chili powder

1/8 tsp ground cinnamon

1 tsp ground cumin

1/2 tsp dried oregano

1 tbsp olive oil (or any neutral flavored oil)

No fail guacamole:

2 ripe avocados

2 tbsp finely chopped red onions

2 tbsp finely chopped tomatoes

1/2 tsp salt

1/2 tsp chili powder (or 1/8 tsp finely chopped Serrano pepper)

1/4 tsp ground black pepper

1 tbsp freshly squeezed lime juice

1/2 tbsp finely chopped cilantro

Quick pico de gallo:

1 tomato, finely chopped (about 1/2 cup)

2 tbsp finely chopped red onion

1 tbsp finely chopped cilantro

1/4 tsp salt

1/2 tbsp freshly squeezed lime juice

1/4 tsp chili powder or finely chopped Serrano pepper (optional)

Corn or flour tortillas

Directions:

1. Wash the tofu and squeeze gently to drain out as much water as possible. Chop the tofu into thin strips (or crumble the tofu if you like it that way), add the chipotle peppers and mix well to completely coat the tofu in the peppers and sauce. Set aside for 15-20 minutes.

2. In the meanwhile, chop all the vegetables. In a frying pan, add the olive oil and once warm, add the vegetables. In a small bowl, mix all the spices that go into the vegetables. Once the vegetables start softening a bit, add the spice mix and stir through. Let the vegetables cook for 5 to 7 minutes until they are soft and have released their juices. Remove the cooked vegetables in a clean bowl.

3. In the same frying pan, add the marinated tofu pieces. Spread them out into a single layer and cook for 5 to 7 minutes. Then turn the tofu pieces over and cook on the other side for 5 more minutes.

4. Prepare the guacamole. I like using a wooden mortar and pestle to gently smash the avocados. A fork or spoon may also be used. Place all the ingredients for the guac in a bowl and mix well.

5. Prepare the pico de gallo by mixing all the ingredients in a clean bowl.

6. Warm some corn or flour tortillas (I like to fire roast them).

7. Assemble the tacos: Place the warm tortilla on a plate. Add some of the cooked tofu pieces, then add the veggies. Top with a nice heap of guacamole and some pico de gallo.

Serving suggestion: I drizzled some jalapeno ranch over the tacos. Other toppings include cheese, shredded lettuce, sour cream or hot sauce.

Enjoy!