Linda McCartney's Magical Mystery Tacos

Mirj's Note:

I was first attracted to this recipe because I'm a big Beatles fan, and secondly because it's a good vegan recipe. Pretty easy to make, and delicious!

• Total Time: 15 mins
• Prep Time: 5 mins
• Cook Time: 10 mins

Ingredients:

Servings: 6

• ½ onion , chopped
• 2 cloves garlic , crushed
• 1 small bell pepper , diced
• 1 tablespoon vegetable oil
• ½ lb firm tofu , crumbled
• 1 tablespoon chili powder
• ¼ teaspoon ground cumin
• ¼ teaspoon dried oregano
• 1 tablespoon soy sauce
• 6 corn tortillas or 6 ready-to-eat taco shells
• 1 (8 ounce) can tomato sauce

Directions:

1. Saute the onion, garlic and bell pepper in oil for 2 to 3 minutes.
2. Add tofu, chili powder, cumin, oregano and soy sauce.
3. Cook for 3 minutes.
4. Add tomato sauce and simmer over low heat until mixture is fairly dry.
5. Heat tortillas in a heavy, ungreased skillet, turning each from side to side until soft and pliable (omit this step if using taco shells).
6. Place a small amount of the tofu mixture in the center, fold the tortillas in half, and remove from heat.
7. Garnish with chopped lettuce, onions, tomatoes, salsa and avocado.

Reviews

[Anu]

Gawsh, we need a 10-star reviewing system! This is a fantastic recipe! The tofu did not taste tofu-ey at all, and my sister thought that I'd used panir! I scaled it to 4 servings, and used 1/4 cup of tomato paste dissolved in 1/3 cup water for the tomato sauce. I used a little less of chili powder since I don't like spicy food. The filling was great even in the plain wheat rotis that we make. Thanks Mirjam, I LOVE this one!

[ceashel]

Ok, I admit, I didn't think this was going to go over big with my family..but they loved it! My 6yr old asked for seconds and that is something. This is my first time making a tofu dish and I will definitely have to experiment more. Thanks!

[audrastauf]

This is my first time ever making tofu, to take over to a friend's house, and it was a big hit! I made it exactly as the recipe states, and I could have used a little more heat personally, but it was the right temperature to take to an event where you aren't sure of people's chili tolerance. I'll keep this recipe on-hand even for myself, and that's saying something for a meat-lover!