Sunday, February 24, 2013

Soyrizo Tofu Tacos

I have made these tacos before, and it took me a complete hour, or near an hour, from prep to service. I decided to revise my recipe and try to make it a thirty minute meal.  Success!  However, this version is not as psych-out convincing, visually, as the original.  In my original recipe, I blended the tofu, garlic, spices, onions and chiles and then sauteed the mixture over medium heat until it looked like actual meat.  Sacrifices made for time, this recipe is faster and the flavors are still there.  Take a look at the starting line-up:

3 Mexican Green Onions, whites finely chopped (you can use the greens, too, but today, the greens seemed a little dried out, so I did not use them)
4 cloves garlic, finely chopped and separated
2 Serrano chiles, seeded, ribs removed and finely chopped or, two Fresno chiles, seeded, ribbed and finely chopped
1 fist full of fresh cilantro, finely chopped, separated
1 package Firm Tofu, chopped into very small cubes
2 packages Soy Chroizo (also known as Soyrizo, depending on the brand)
3 - 4 tablespoons extra virgin olive oil
2 tablespoons Smoked Paprika
1 teaspoon chipotle powder, or, 1 tablespoon chipotle in adobo
1 teaspoon ground coriander or crushed coriander seeds
1 teaspoon cumin powder or crushed cumin seeds
salt and pepper

On your chopping block, finely chop the three Mexican Green Onions and the four garlic cloves.  Remove the tofu from its package, and Be Careful! They are full of fluid and it makes quite a mess if you are careful! Remove, place on a plate, hold the tofu and the plate between the palms of your hand (Clean Hands, please!) and press the remaining liquid out of the tofu.  I am sure there are better ways to do this, but I have not discovered it.  Any tips?  Chop the tofu into thin slabs, and then into corn kernel sized cubes.

Add half of the garlic to three tablespoons evoo to a large skillet.  Turn the heat to medium and allow the garlic to infuse the oil.  Once the garlic begins to sautee, turn the heat to high and add the onion, tofu and the rest of the garlic.  Sautee about three minutes over high heat, add salt and pepper to taste, then reduce the heat to medium.  Add the spices and mix thoroughly.  Sautee for another eight minutes.  Note:  You may need to add another tablespoon of evoo because the tofu soaks up the oil like a sponge.  However, you do not want the mixture too wet;  it should have a meat-like look and texture.  

When the mixture begins to form a crust around the edges, it is crusting on the bottom in places, too, so it is ready to serve!  
How to serve is up to you.  I placed a pinch of cheese to three green chile whole grain tortillas (sticking with the healthy theme), placed a spoon full of the mixture into each tortilla, topped with another pinch of cheese, and topped with cilantro.  I sprinkled a little Tobasco (TM)  Chipotle to the tacos.  


This is a healthy and flavorful meal! And best of all?  NO GUILT!