California Farm All -You-Can-Eat Tofu Tacos
Big, filling tofu tacos, with the same amount of protein per taco with tofu instead of ground beef, here is how:
A pound of beef contains 117 grams of protein and 1/3 fat. A pound of tofu contains 40 grams of protein and no fat. Replacing beef fat with tofu adds 13 grams of protein, to 53 grams. Instead of 2 tablespoons of beef in a taco, I put 3 tablespoons of tofu in, and you get the same amount of protein.
The same flavor, texture and color as fresh ground taco beef, but with silken egg tofu in fresh tacosauce instead, with black refried beans, cashew cheese, cold slaw, onion, avocado, tomato, jalapenos, parsley and taco sauce on top. Plus the protein of the cashew cheese, and the protein of the refried beans.
Great for a summer garden dinner after a long hot day, unlimited tacos for lots of hungry people. A pound of ground beef is $4. A pound of silken egg tofu is 40 cents if home made and $1 with purchased eggs. Served over unlimited scoops of Gallo Pinto rice and beans, recipe below. If you run out, make a new batch in minutes.
California Farm All -You-Can-Eat Tofu Tacos
Big, filling tofu tacos, with the same amount of protein per taco with tofu instead of ground beef, here is how:
A pound of beef contains 117 grams of protein and 1/3 fat. A pound of tofu contains 40 grams of protein and no fat. Replacing beef fat with tofu adds 13 grams of protein, to 53 grams. Instead of 2 tablespoons of beef in a taco, I put 3 tablespoons of tofu in, and you get the same amount of protein.
The same flavor, texture and color as fresh ground taco beef, but with silken egg tofu in fresh tacosauce instead, with black refried beans, cashew cheese, cold slaw, onion, avocado, tomato, jalapenos, parsley and taco sauce on top. Plus the protein of the cashew cheese, and the protein of the refried beans.
Great for a summer garden dinner after a long hot day, unlimited tacos for lots of hungry people. A pound of ground beef is $4. A pound of silken egg tofu is 40 cents if home made and $1 with purchased eggs. Served over unlimited scoops of Gallo Pinto rice and beans, recipe below. If you run out, make a new batch in minutes.
Open in Cookpad AppSteps
- 1
Fry 1/4” thick tofu slices in skillet in spray of olive oil with garlic, medium low flame, till they develop a crust, flip, fry other side. When firm, crumble with fork, cover with soy sauce, fresh taco sauce, mix well, let marinade while cooling. While cooling, mix with frozen cilantro puree cubes.
- 2
Or, chop 1/4” thick silken egg tofu slices into 1/4” dices, crisp in cast iron skillet on all sides in olive oil, medium low flame. When crisp, add 4 Tbs dark thick sweet soy sauce and 8 Tbs fresh tomato sauce, bring to boil, let marinade while cooling. While cooling, mix with frozen cilantro cubes.
- 3
Pour boiling water over cup of masa flour, stir with wooden spoon, roll out in ball, rest five minutes, divide in eight balls, press flat, crisp in dry cast iron skillet, hang to fold in taco shape in sink over skewer.
- 4
Chop curtido slaw, grate the cheese, chop other fresh taco ingredients
- 5
Chop the Gallo Pinto ingredients, add turmeric rice and refried beans
- 6
Serve this taco dinner eight tacos on a bed of Gallo Pinto rice and beans on a platter per person, or family style, every body build their own taco. Provide wedges of lime, lemon and extra sauce. No leftovers: we make tacos from the leftovers and pack them in ziplock bags with leftover Gallo Pinto to send home with the guests.
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