Recipe of the Week | Tofu Tacos with Pickled Red Onions

Tofu Tacos | Photo by Randolph Graham

 

Pickled Red Onions Ingredients:

1½ cups boiling hot water

1 cup distilled white vinegar

3 tablespoons sugar

½ teaspoon Mexican oregano

1/8 teaspoon salt

1 medium red onion (cut in half and sliced thin)

1 serrano chili (halved lengthwise)

1/8 teaspoon red pepper flakes

 

Pickled Red Onions Directions:

In a glass mixing bowl, combine hot water, vinegar, sugar, oregano, and salt. Stir until sugar and salt are totally dissolved. Add onions, chili and pepper flakes. Stir to blend. Cover and refrigerate overnight for best flavor. Keep chilled until ready to use.

 

Avocado Cream Sauce Ingredients:

2 ripe avocados

1 cup Mexican Crema


2 tablespoon lime juice

Salt to taste

Cilantro  (chopped for garnish)

 

Avocado Cream Sauce Directions:

Make the avocado cream sauce by mashing the avocado, sour creama and lime juice in a bowl. Season with salt to taste (no pepper). Garnish with a sprinkle of cilantro, cover, and refrigerate until ready to assemble tacos.

 

Taco Ingredients:

¼ cup extra-virgin olive oil

1 large lime (juice and zest)

1 garlic clove (minced)

½ teaspoon agave

¼ teaspoon onion powder

¼ teaspoon paprika

¼ teaspoon chipotle sauce

¼ teaspoon cumin

Salt and fresh black pepper (to taste)

1 package organic extra-firm tofu

1 package corn tortillas

2 fresh ears of corn in the husk

1 jar nacho jalapeño slices

 

Taco Directions and Assembly:

Preheat grill to high heat (about 500 degrees).

Make the tofu marinade by placing the first nine ingredients (oil through black pepper) in a medium bowl and whisk until all ingredients are incorporated. Pour marinade into a 9×13-inch pan and set aside.

Remove tofu from container and rinse under cold water. Slice into ½-inch thick slices. Place slices on four paper towels, cover with another four towels and put something heavy on top to help absorb excess moisture (I place a cutting board on top with a couple of cans of garbanzo beans on top of that for weight). Let sit for 20 minutes, then remove them to the pan filled with marinade. Turn slices over to make sure they are coated on all sides with the marinade. Reserve left over marinade.

Grill the tofu on high heat for 2 minutes per side. Remove from grill and cut into ½-inch cubes. Place tofu cubes in a medium bowl with the reserved marinade, toss to coat, cover, and set aside.

Warm tortillas in the oven for best flavor and texture. Wrap stacks of five (or fewer) tortillas in a packets of aluminum foil. Place in an oven preheated to 325 degrees. Let them warm for 15 minutes before using.

While the tortillas are warming, heat the grill to medium heat (about 375 degrees). Lightly oil the grill and grill the corn (in husks) , turning, covered, until kernels are tender, 20 to 25 minutes. Remove corn from grill and let stand until cool enough to handle but still warm. Discard husks and stem ends from corn. Cut kernels off cobs with a large knife. Place corn kernels in a bowl, cover, and set aside.

Remove the tortillas from the oven and fill with the tofu, pickled onions, grilled corn, avocado cream sauce, and jalapeño slices. Place any extra slices of jalapeño in a bowl for the table. Serve immediately with a cold beverage of your choice (I like Modelo Negra with these tacos).

 

For additional recipes, see Chef Randy’s website at valley-vegetarian.com.


Chef Randy has been a vegetarian for over 40 years and eats local and organic grain, fresh fruit, and vegetables as much as possible. He is known locally as the “Healthy Chef.” His column, Chef Randy, is syndicated in California newspapers. See his website at Valley-Vegetarian.com for more recipes.

Visit his author’s page on Amazon for culinary inspiration!  


 

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