Magical
Mystery Tacos
Ingredients -- Vegan until you top it with cheese
The "mystery" is that
these taste very meaty without any meat. This recipe is
very forgiving of experimentation, so feel free to add cooked
squash or TVP for extra protein -- or include your favorite
other vegetables such as chopped cauliflower, chopped carrots,
a drained can of black beans, chopped broccoli, chopped
mushrooms, etc. etc.
- 1/2 onion, chopped
- 2+ garlic cloves, crushed
- 1 bell pepper, diced
- 1/2 lb. firm Tofu, crumbled
- 1 Tbsp Olive or other cooking
oil
- 1 Tbsp soy sauce
- 1 Tbsp chili powder
- 1/2 tsp dried Oregano
- 1/2 tsp. ground Cumin
- 1/2 Tbsp fresh chopped Cilantro, or 1 tsp.
dried Cilantro, assuming diners are OK with it
- 1 small can (5 oz?) chopped olives
- salt & pepper to taste approx 1/2 tsp+
- Dash of Worcestershire sauce
- 1 small can (7 oz?) tomato sauce
- 6 tortillas or taco shells, type of your
preference
Taco Garnishes
- Taco fix'ns to your preference, such as:
finely diced raw onion, shredded lettuce, shredded cheese,
chopped olives, chopped tomatoes, salsa casera, sour cream,
guacamole
Sautée the onion, garlic, and bell pepper in the
oil for 2 to 3 minutes. Add the tofu and spices
including the soy sauce and Worcestershire. Cook for 3
more minutes. Add the tomato sauce, and simmer over low
heat until the mixture is fairly dry. The vegetables
should be cooked but not too soft.
Heat the tortillas according to your type and
preference. Toast your hard taco shells in the oven to
make them crispy, or microwave soft tortillas between wet
paper towels briefly, or heat tortillas in a pan or on a
comal. Ideally place the warm soft tortillas into a
tortillera to keep them warm for the diners.
Serve with the garnishes in separate small dishes, so that
diners can choose their own and customize their tacos.