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Yummy Black Bean or Tofu tacos
I like using extra firm tofu or 1 can of black beans
2 medium spicy peppers
2 red or green or yellow bell peppers
3-4 smaller peppers banana or what ever is available
(color is the key! I shoot for at least 4 different colors of peppers for this recipe)
1 large bunch of ciliantro
1 teaspoon of veg boulon
2 tablespoons chili powder
1 tablespoon cumin
chop all into small pieces (bite size) saute until tender
add crumbled tofu into the mix and blend.
chop cilantro and add, mix well
In a bowl add spices and boulon and then a little water to make a slushy consistancy of the group and pour into the pan with the vegies and tofu. If I am making black bean tacos I add the black beans into the bowl with the spices and mush about half of them up with a fork.
Spices are to taste, add more or less depending on your preference.
Also if you buy peppers in bulk and chop them at the beginning of the week, all you have to do is use 2 cups or so of peppers to 1 onion.
Stir-fry. Use your favorite vegetables, and homemade or purchased stir-fry sauce of your choice (sweet and sour, teriyaki, garlic/ginger, etc). And of course, the tofu.
I normally buy extra firm tofu and I can't seem to ever keep it from getting a very dry/spongey texture even when I marinate it! Not sure what I'm doing wrong! :(
First time I tried pressing out the water with the old towel/books on top method. I seemed to mash out so much water than it was then super dry!
The next time I tried leaving a little water in it and then it just tasted plain and watery.
So, *then* I saw something online about a dry pan frying method to get all the water out, I did that and then marinated and it was still the same ol' spongy/dry texture.
Every time I order tofu when I eat out at various restaurants I LOVE IT! Just can't seem to duplicate the taste and texture at home! Has anyone tried one of those tofu presses? Do those work? How do you marinate? And how much water are you actually supposed to get out of the tofu vs. leaving in?
I use it to make wontons and freeze them for later.
my favorite - wrap in paper towels, place on a plate, put another plate upside down on top of it, and a nice heavy cookbook or phone book or anything else weighty on top to press out the water.
after about 20 minutes (or more), slice into... nice slices. mix a marinade of 1/3 cup balsamic vinegar, 1/3 cup soy sauce, 1/3 cup water, juice from one lemon, add thyme and garlic powder. place your nice slices of pressed tofu in the marinade (turn occasionally to coat) and let sit for 30 min to whatever. heat oven to 400F, then bake either in the marinade or on a baking sheet (lined with something). turn once after 10 minutes, bake 10 more.
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Cut in bite sizes like small cubes press with paper towels to remove water.
lay out on baking sheet (with parchment paper if you have it) season with whatever you like
(I use curry) toss with a bit of oil
bake then you can add it to salads, broccoli, brown rice, etc the possibilities are endless
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I always bake mine. Press and drain it and then marinade it in teriyaki or barbeque sauce or any sauce you may be using in a stir fry, etc. Bake it until it firms up. I throw it in salads and add it to stir fries.
This article is about a tofu press but it includes the way I bake my tofu.
Eggless salad. I'd used Indian black salt if possible:
Roasted Cauliflower & Spinach Lasagne. A little more complicated...
I just bought firm tofu. What is your favorite tofu recipe?