Turn tofu into an easy sell by putting it into a shell
Tofu might be in most adults’ good books by now, but for kids, it’s still a bit tricky. This healthy, low-fat, inexpensive alternative source of protein is still maligned in schoolyards far and wide for its hippie vibe and lack of flavour — but that was before this recipe. The trick: Serve this hard sell in a hard shell. By grating your block of tofu into fine strips and sautéing it with tasty sidekicks like garlic, onion, black beans, lime and a splash of Tabasco, chances are the kids will never know what it is — unless you tell them. The texture is similar to ground meat, and each piece gets completely coated in flavour because it’s so small. Served stuffed in either hardor soft-shell tacos, and then topped with grated cheddar cheese and creamy, zesty coleslaw, tofu is dressed for success. You’ll see, the kids will be begging for más.
Vegetarian Tacos
For tofu filling 1 onion, chopped 2 tbsp (30 mL) vegetable oil 1/2 lb (225 g) plain firm tofu, grated 2 cloves garlic, chopped Salt and pepper 1 can (19 oz /540 mL) black beans, rinsed and drained 3/4 cup (185 mL) spicy salsa 2 green onions, chopped 1 tbsp (15 mL) lime juice 1 tsp (5 mL) green Tabasco sauce For coleslaw 3 cups (300 g) thinly sliced green cabbage 1/4 cup (60 mL) mayonnaise 1/4 cup (10 g) cilantro, chopped 1 tsp (5 mL) Dijon mustard Salt and pepper For tacos 12 taco shells 1 cup (100 g) grated orange cheddar cheese In large skillet over medium-high heat, brown onion in oil. Add tofu and garlic; cook until tofu begins to brown. Season with salt and pepper. Add remaining ingredients. Continue cooking, stirring constantly, until beans are heated through. Adjust seasoning.
In a bowl, combine all coleslaw ingredients. Season with salt and pepper.
To assemble, spoon the tofu filling into the taco shells. Top with the coleslaw and cheese.
Makes 4 servings.