As a vegetarian household (for the most part) and with meat becoming increasingly expensive, we enjoy the high protein and versatile option of tofu.
Now, for all the haters out there, just shake it off. Tofu can taste like chicken or, in this case, ground beef, with seasoning. Although, we actually like tofu, so it's not about making it taste like meat, but rather making a healthy and satisfying protein substitute. The trick is buying good quality tofu and not using salt. I sold my husband on the tastiness of tofu by substituting thinly sliced, spiced, and seared tofu for chicken in a club sandwich. He now asks for it, especially the BBQ tofu paired with my polenta recipe.
For the Canadian readers, I highly recommend the President's Choice Blue Menu low-fat extra firm tofu. For $2.49 a pack, it can make enough taco filling for four people at three tacos each. I would recommend the Whole Foods corn tortillas that are only $1.99 for 10-12 per pack.
Ingredients
1 pack of PC BM low-fat extra firm tofu, rinsed and squeezed dry
Juice of 1 lime (or a few spoonfuls of the bottled lime juice)
1 yellow or pink onion (pink onions taste a bit like a stronger shallot), diced
Garlic powder
Paprika
Cumin
Hot chili powder
Ancho chili powder (if the hot ancho powder is used, remove the hot chili powder)
Cracked black pepper
EVOO
2 Tbsp medium, chunky salsa (or tomatoes in season)
How-To
In a medium bowl, line with cheese cloth or paper towel. Crumble tofu and let stand for 10min to allow liquid to drain. Remove towel from bowl.
Drizzle EVOO and half of a lime (or a tsp) of juice over tofu. Mix well, then add onion and spices until tofu is mixed and seasoned to your preference. (You can eat it uncooked - just taste a bit. It will taste very different once cooked though.)
Let stand in the fridge for an hour or continue to cook. The longer it stands, the more of the seasoning it takes on.
Heat a non-stick pan with some EVOO (enough for a saute). Add the tofu mixture and the other half of the lime. Cook just like ground beef.
Once browned and onions are cooked through, add in salsa and stir. Remove from heat and serve immediately.
We served it with corn tortillas (heated at 200F on a baker's sheet pan with a wet cheesecloth or paper towel over it for moisture), mole dirty rice with corn and beans, diced tomatoes, shredded lettuce, green onion, jalapenos, avocado and a cilantro-lime sour cream.
