While the discerning diner will probably be able to tell that this meal is meatless, I think the sautéed onions, chipotle powder and liquid smoke hint at some of the same flavors we expect of meat and may help to convince skeptics that tofu can be a hearty protein option. Don’t forget to pile loads of veggies on top—and for real tofu skeptics, go heavy on the sliced jalapenos. They’ll be too distracted by the heat to notice what else is going on in the dish! Tip: Liquid smoke can typically be found in the hot sauce section of many grocery stores. Serves 4. Ingredients: For Chipotle Tofu filling:
1 14 oz. package extra-firm tofu1 medium red onion, diced3 tbsp. olive oil2 tbsp. ground cumin1 tbsp. onion powder1 tsp. chipotle chili powder2 tsp. liquid smoke3 large cloves garlic, minced1 tsp. kosher salt
To serve:
12 taco-sized soft corn tortillas1 pint cherry tomatoes, sliced1 small bunch scallions, finely chopped1 bunch cilantro, roughly chopped3-4 jalapeno peppers, sliced6 ounces 2% Greek yogurt
What to do:
Remove tofu from packaging liquid and slice 1 cm thick. Arrange slices between two clean kitchen towels and place a heavy pot or cutting board on top for 15 minutes. This will remove excess water from the tofu and allow it to absorb the flavors of the dish.Meanwhile, whisk the cumin, onion powder, chipotle chili powder, liquid smoke, salt and minced garlic into 1 cup water. Set aside.In a skillet, heat the olive oil over medium heat. Sauté the minced red onion until it just starts to become translucent, about 5 minutes.Remove the tofu from the towels. Place in a bowl and use a fork to crumble the slices.Add the tofu crumbles to the sautéed onions and cook about 5 minutes more, stirring frequently, until the tofu has browned and the onions are fully translucent.Reduce the heat to low and pour the water and spice mixture into the pan. Cook, stirring occasionally, until the majority of the water has evaporated, about 5 minutes.In a dry skillet or griddle, heat the tortillas for about 30 seconds on each side.Spread each tortilla with 1 tbsp. Greek yogurt and top with about 1/4 cup of the tofu and onion mixture.Top each taco with tomatoes, scallions, cilantro and jalapeno peppers.
