Scale

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

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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!

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.