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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Vegan “Chorizo” Tacos Recipe

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This recipe for Vegan “Chorizo” Tacos is from The Kordulak Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 6-inch tortillas
2 Tbsp olive oil
1 small red onion, chopped
1 Tbsp garlic, chopped
1 tsp salt
1/2 tsp pepper
1 1/2 lbs firm tofu (1 1/2 blocks)
1 red bell pepper, chopped (optional)
1 Tbsp chili powder
1 lime, halved
chopped cilantro and scallions for garnish
Directions:
Directions:
Put oil in a large skillet over med-high heat. Add the onion and garlic and sprinkle with salt and pepper. Cook, stirring occasionally until vegetables soften, 3 to 5 min.
Crumble the tofu into the pan. Cook, stirring and scrapping the bottom of the skillet occasionally, and adjusting heat as necessary, until the tofu browns and crisps (10 to 30 min)
Add the bell pepper to the pan if using. Sprinkle with chili powder; stir and cook, continuing to scrape brown bits from the bottom (less than 1 min). Squeeze the juice of the halved lime over all and garnish with cilantro and scallions. Serve with tortillas

 

 

 

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