Description
Jazz up taco night with these vegan sofritas tacos loaded with corn, beans, pico de gallo, and a luscious cilantro lime cashew cream.
Ingredients
Scale
*for the sofritas*
- 1 block firm tofu
- ¼ cup cornstarch
- 1–2 cups vegetable oil
- 1 bell pepper (any color)
- 1–2 Roma tomatoes
- ½ jalapeno (seeded)
- ½ cup onion
- 3–4 cloves garlic
- ½ tsp smoked paprika
- ½ tsp onion powder
- ½ tsp garlic powder
- 1 tsp salt
- 1 tsp cumin
*for the cashew cream*
- click the link above for the recipe
*for serving*
- 10 corn tortillas
- corn (black beans, avocado, pico de gallo)
Instructions
- First, press your tofu. Drain all the water from the package, and use a tofu press to squeeze the water out. If you don’t have a tofu press, you can wrap the tofu in a few paper towels, place between two plates, and top with a heavy object (I just stack on some cookbooks!). Drain until tofu is firm and does not leach water when squeezed.
- While tofu drains, prepare the cashews. Place the cashews in a small pot, and cover with water. Simmer for 15 minutes, then leave in the hot water to soak until needed.
- Cut the tofu into 1″ cubes, and toss with the cornstarch.
- Heat the vegetable oil in a medium pot until it shimmers. Add in the tofu cubes a few at a time, and fry until golden brown and crisp. Place on a paper towel to drain. When cool enough to handle, chop into tiny pieces.
- In a blender, combine the bell pepper, tomatoes, jalapeño, onion, and garlic for the sofritas, and blend until smooth. Add in the seasonings.
- In a medium nonstick pot, pour in the blended mixture and the tofu pieces. Heat on to medium-low, and simmer until vegetables have cooked through and sauce has reduced a bit. Add more seasoning if needed.
- When ready to serve, prepare the cashew cream. Click the link above for the recipe.
- Now, you are ready to assemble! Fill a tortilla with some sofritas, and top with your desired goodies: corn, beans, salsa, and of course the cashew cream. Enjoy!
- Category: Main
- Cuisine: Mexican, Vegan