Wednesday, December 1, 2010

Tofu and Black Bean Tacos


I usually love taco night because I used boxed TVP and it takes all of 15 minutes to get it all to the table. This was not much more difficult.

juice of 1/2 lime
juice of 1/2 clementine
1 tsp chili powder
1/2 tsp oregano
1 tsp cumin
1/2 tsp corriander
1 block of extra firm tofu, drained, pressed and cubed
olive oil
2-3 cloves of garlic, minced
2-3 green onions, sliced
1 can of black beans, drained and rinsed
fresh cilantro

Mix the fruit juice and spices in a bowl and toss the tofu until well coated. I let it sit in the marinade for about 30 minutes, but it's not really a necessary step. Heat olive oil in skillet and add garlic and onions and cook until fragrant. Add tofu and cook for about 10 minutes until it is browned and hot. Add the black beans and cilantro and cook until heated through. Serve on corn tortillas with all the fixin's. We used a little cheese, tomatoes, lettuce and chili sour cream, which really made the tacos. For that, I mixed the juice of the other half of the lime, 1/2 cup sour cream and about a tablespoon of chili powder.

Although I'm not usually one to make two different meals, I had defrosted some Mahi Mahi I thought I'd make while G2 was out of town earlier this week and needed to use it. So, I did exactly the same thing with the fish instead of the tofu for me, and it was equally as good and easy. This will definitely make it into the regular rotation.

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