TOFU TACO/BURRITO FILLING
This is derived and slightly adapted from the "Tofu-chiladas" recipe in "Vegetarian Meals for People on the Go" by Vimala Rodgers. If you're vegetarian, it's a nice alternative to beans in your Mexican food. My husband said I could probably pass it off to meat-eaters as eggs in a breakfast burrito. I would never try to fool anyone, though.
Provided by Prose
Categories Soy/Tofu
Time 20m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Optional for more texture: Freeze tofu overnight. Thaw by boiling for 15 minutes.
- Sauté onion and garlic in olive oil.
- Add aminos, tomato paste and spices to pan. Stir well.
- Squeeze the water out of the tofu with a dishtowel. Crumble it finely into the pan (so that it vaguely has the texture of ground beef). Cook, stirring occasionally, a few minutes or until slightly browned.
- Drain most of the liquid off the tomatoes, then add to pan. Stir and cook a few more minutes.
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