Vegetarians who love their tacos, I have a recipe for you. This meatless filling is good for tacos, burritos or nacho topping. Could also be a good filling for zucchini, peppers etc. This recipe came about when I was watching the cooking show “You Gotta Eat Here”. I made note of the ingredients and recreated it. I was surprised at how good it was. Has a nice meat like texture, lots of flavour and juicy. I will be making this again.
Leftovers can be used to make a lettuce wrap or just top on a salad.
Tofu & Mushroom Tacos
You will never know this is a meatless taco! Texture is the same and the flavour is amazing.
Ingredients
1/2 block extra firm tofu (make into a crumble)
1/2 cup chopped mushrooms
2 celery sticks diced
1/2 red pepper diced
1/4 Poblano pepper diced
1 onion diced
2/3 cup vegetable or clamato juice
4 tbsp Tamari or soya – low sodium
1 tbsp cumin
1 tbsp corriander
1 tsp oregano
1 garlic clove diced
2/3 cup walnuts
Instructions
- Spray pan with light cooking spray
- Add onions and celery and cook until soft
- Add red pepper, poblano pepper, mushrooms – continue to cook on medium for about 4 minutes
- Make your dry mix. Put walnuts, spices into blender / food processor and mix until fine.
- Add crumbled tofu to pan, stir in. Add 1/3 cup vegetable juice and all your tamari and mix then add your dry mix.
- Once all mixed together spread onto a pan, drizzle the rest of your tomato juice on and bake on 425 for about 25minutes. (until golden brown).
- To serve place your “meat” into taco shell, corn or flour tortilla sprinkle with cheese and put in over until cheese is melted. Add lettuce or any other taco topping favourites. Drizzle or hot sauce, salsa or sour cream.
- Eat and enjoy!
Notes
This also is great filling for a lettuce wrap which I did for my lunch the next day.
Could be a good topping for nachos as well.
You can play with the spices and add more or less depending on your taste.
