Courtesy of Jarrah Thomas-Reynolds of The Manx.
Directions for: Vegetarian Tofu Tacos
Ingredients
1 cups panko breadcrumbs
cup chopped walnuts
Tbsp ground cumin
Tbsp oregano
Tbsp thyme
Tbsp ground black pepper
2 large Spanish onions, finely chopped
2 stalks celery, finely chopped
1 poblano pepper, finely chopped
1 red pepper, finely chopped
1 lb(s) firm tofu, crumbled
cup low-sodium soy sauce
1 cup vegetable juice (preferably V8)
cup tomato sauce
1 cups grated Cheddar
salsa
8 - 12 hard corn taco shells
Directions
1. Preheat oven to 400F.
2. In the bowl of a food processor, combine panko breadcrumbs, walnuts, cumin, oregano, thyme, and black pepper. Process until combined and set aside.
3. In a medium pan with 1 tablespoon of canola oil, stir and cook onions, celery, Poblano peppers, and red pepper for 10-12 minutes, or until softened.
4. Add crumbled tofu, soy sauce, and vegetable juice to the pan and cook for 5 minutes, or until vegetables start to soften.
5. Add dry mixture from food processor and continue cooking and stirring for 4 minutes, or until excess liquid has reduced. Remove pan from heat.
6. Spread mixture onto a lined baking sheet and bake for 15 minutes or until browned; stir mixture with a wooden spoon and continue baking for an additional 15 minutes, or until dark and crispy.
7. Keep oven hot but remove pan and stir tomato sauce into the tofu mixture.
8. To serve, fill two taco shells per person with the mix; top with grated Cheddar and place shells in the oven for 3 to 4 minutes, or until cheese has melted.
9. Serve with salsa and hot sauce.
See more: Cheese, Dinner, Herbs, Lunch, Mexican, Nuts, Tofu/Soy, Vegetables, Vegetarian