A taco is a traditional Mexican dish consisting of a small hand sized corn topped with a filling.
The hard-shell taco is a tradition that developed in the US, first described in a cookbook in 1949. From early 20th century various types of tacos became popular in Texas and California.
Here we explore our vegan version of the ever tasty taco
Ingredients
1 tbsp olive oil
2 tbsp soy sauce
2 tbsp tomato paste
1 tbsp maple syrup
1 tsp paprika powder
1 tsp garlic paste
2 tsp chili powder
12 ounce or 340 grams of extra firm tofu, patted dry
For Assembling
8-10 medium sized corn taco shells
sour cream
salsa, diced avocado, cheese shreds, cilantro
Method
In a bowl, add olive oil, soy sauce, tomato paste, maple syrup, garlic paste, paprika and chili powder now mix together. Now crumble the tofu into the bowl and mix together with the paste until well combined.
Heat a oil in a pan over a medium-high heat, add the tofu mixture and sauté until the tofu becomes golden, which takes about 15-20 minutes. Stir often
Remove from the stove and serve immediately in taco shells with the toppings
Assembled Tacos
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