Tofu Tacos for Breakfast!
An unlikely trio of ingredients combines to make these tacos a tasty hit – tomato, tamari and peanut butter!
The three main ingredients actually complement one another – the yin of tomato, the yang of tamari, and crunchy peanut butter – which falls in between.
The tofu and PB provide plenty of protein for a busy morning.
If you freeze the tofu the day before (drain, squeeze out the water and stick in freezer) the texture becomes meatier. Kind of springy and spongy. But freezing is not necessary.
That’s why these can be made in a hurry.
These tacos call for corn tortillas, but flour tortillas, gluten-free tortillas or other wraps work equally well. Note: You can make up the filling the day before and have it ready for hungry people the next morning.
Yield: 6-8 regular size tacos
This is how your mixture of tofu, tomato puree and peanut butter should basically look in the skillet.
2 Tbs. olive oil
3-4 onion slices, chopped (optional – adjust amount to taste)
1/2 block of tofu, diced (I like firm or extra firm)
½ C tomato puree (If substituting tomato sauce, use a bit less.)
2 Tbs. peanut butter
1 Tbs. tamari sauce (This is a gluten-free product. Soy sauce may be substituted.)
1/2 tsp. cumin powder
1 tsp. pure red chili powder (I use mild or medium New Mexico red chile. Do not substitute cayenne pepper!)
6-8 taco shells (Or, lightly fry or steam 6-8 corn tortillas. Form into taco shells.)
Toppings: Chopped fresh spinach, avocado, lettuce, salsa, soy cheese, etc.
Sauté onions in 2 Tbs. olive oil for about a minute on medium heat.
Blend tomato puree, peanut butter, tamari, cumin powder, and chili powder (optional) in a small bowl.
Add diced tofu to sautéed onions. Mix in tomato mixture. Blend thoroughly.
The tofu is now completely coated and a bit mashed. That’s great!
Stir frequently until heated through. Remove from burner. (Remember, it doesn’t need to cook.)
When ready, scoop 2 Tbs. of filling into each taco shell, flour tortilla, etc.
Top with spinach, lettuce, avocado, etc.