1 tablespoon ground cumin
sea salt to taste
pinch of cayenne pepper
1 pound extra firm tofu
1 large red onion, halved lengthwise then sliced crosswise into thin half-rounds
1/2 green bell pepper, cut into 1/2 inch strips
1/2 red pepper, cut into 1/2 inch strips
1 tablespoon expeller pressed canola or peanut oil, divided
4 large whole wheat flour or spelt flour tortillas
One medium avocado, peeled and diced
1/2 cup fresh cilantro, chopped
favorite salsa
Ingredient option: For a gluten-free version, use corn tortillas.
Mix the lime juice with the cumin and salt to taste. Set aside. Drain the tofu and gently press and squeeze out as much of the water as possible. Cut into 2-inch by 1/2-inch strips.
In a large bowl, combine tofu with half the lime juice mixture. Add the rest of the lime juice mixture to the onions and peppers. Let both marinate for at least 20 minutes and up to overnight.
Heat the oven to 275°F. Wrap tortillas in foil and place in oven until ready to assemble.
Heat 1/2 tablespoon of the oil in a large non-stick skillet over high heat. Stir fry tofu, stirring constantly, until browned on all sides. Transfer to a plate. Add remaining oil to skillet. Stir fry peppers and onions over high heat, stirring constantly, until browned and fragrant. Add tofu back to the skillet, mixing to combine it with the peppers and onions.
Assemble tacos by filling each tortilla with tofu and green peppers, avocado, cilantro and salsa. Pair with a salad or a side of brown rice and black beans for a well-rounded meal.
Serves 4
| Comments |
|
Only registered users can write comments!
Powered by !JoomlaComment 3.26
3.26 Copyright (C) 2008 Compojoom.com / Copyright (C) 2007 Alain Georgette / Copyright (C) 2006 Frantisek Hliva. All rights reserved."
| < Prev | Next > |
|---|