TACOS WITH SPICY TOFU, TOMATOES AND CHARD

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Tacos With Spicy Tofu, Tomatoes and Chard image

In these tacos, tofu stands in for meat in a vegan picadillo, cooked in a modified salsa ranchera. I've never been one for meat "substitutes," and I normally don't advocate using tofu in anything other than Asian dishes. But I find this pretty irresistible, a sort of vegan picadillo. You can make it spicier by adding more chiles, milder by using less. The tofu is cooked in a modified salsa ranchera; being tofu, it absorbs the sweet and spicy flavors of the tomatoes and chiles. I used firm tofu and mashed it with the back of my spoon. Silken tofu is also a good choice, though then you will have something more akin to Mexican scrambled eggs.

Provided by Martha Rose Shulman

Categories     brunch, dinner, lunch, tacos, appetizer, main course

Time 45m

Yield 8 tacos, 4 servings

Number Of Ingredients 13

1 pound tomatoes
1/2 pound Swiss chard, stemmed, leaves washed in 2 changes of water
Salt to taste
1 tablespoon grapeseed oil
1 small or 1/2 medium red onion, chopped (about 1 cup)
2 large garlic cloves, minced
1 teaspoon lightly toasted cumin seeds, ground
1 teaspoon mild chili powder
1 to 2 serrano or jalapeño chiles (to taste), seeded if desired and minced
1 14-ounce box firm tofu, drained and cut into medium-size cubes
1/4 cup chopped cilantro (more to taste)
8 warm corn tortillas
Salsa fresca (optional)

Steps:

  • Preheat broiler with rack set about 4 inches from the heat. Cover a baking sheet with foil. Place tomatoes on foil and broil for 6 minutes, until blackened in spots or all over. Using tongs, flip over and broil for another 4 to 6 minutes. The tomatoes should be charred and cooked through. Remove from oven and tip, with juices, into a bowl. Allow to cool until you can handle them, then core and discard skins. Purée, along with juices in the bowl, in a blender or a food processor.
  • Meanwhile, bring a large pot of water to a boil while you stem and wash the chard. When water comes to a boil, add salt to taste and chard. Blanch for 1 minute and transfer to a bowl of cold water. Drain and take up chard by the handful to squeeze out excess water. Cut in 1/4-inch wide strips and set aside.
  • Heat oil in a large, heavy skillet over medium heat and add onion. Cook, stirring, until tender and beginning to color, 5 to 8 minutes. Add a generous pinch of salt, the garlic, cumin and chili powder and cook, stirring, until garlic is fragrant, about 30 seconds. Add puréed tomatoes, which should sizzle as soon as they hit the pan. Cook, stirring often, until purée thickens and leaves a canal when you run your spoon down the middle, about 5 minutes. Season to taste with salt.
  • Add minced chiles and tofu, and mash tofu into the tomatoes using the back of your spoon. Add Swiss chard and salt to taste, and continue to cook for another 5 minutes, stirring and mashing tofu. Stir in cilantro. Taste and adjust seasonings.
  • Heat tortillas and top with tofu mix. Serve with salsa on the side if desired.

Nutrition Facts : @context http, Calories 334, UnsaturatedFat 11 grams, Carbohydrate 37 grams, Fat 14 grams, Fiber 9 grams, Protein 21 grams, SaturatedFat 2 grams, Sodium 862 milligrams, Sugar 6 grams

Ghadah Sahli
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These tacos were amazing! The tofu was crispy and flavorful, and the tomatoes and chard were the perfect complement.


Md Rana Ahmad
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I'm not a vegan, but I really enjoyed these tacos. The tofu was really flavorful and the tomatoes and chard added a nice freshness.


Karma Rodriguez
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These tacos were so easy to make and they were so delicious! I will definitely be making them again.


Bibek Tmg
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I made these tacos for a Cinco de Mayo party and they were a big hit! I especially liked the pickled onions.


Jacquin Perry
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These tacos were a great way to use up some leftover tofu. I added some black beans and corn to the filling and it was even better.


Clarice Travis
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I would have liked these tacos more if the tofu had been marinated for longer. It was a bit dry.


tomek keowal
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I thought these tacos were just okay. The tofu was a little bland and the tomatoes were too acidic.


Oksana Karpovych
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These tacos were easy to make and really delicious. I especially liked the spicy tofu.


Morium Momin
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I'm not a big fan of tofu, but these tacos were surprisingly good! The flavors all worked really well together.


Miyanda Mwiinga
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I made these tacos for a party and they were a huge success! Everyone loved them, even the meat-eaters.


Morenike Arike
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These tacos were a hit with my family! The tofu was perfectly seasoned and the tomatoes and chard added a nice freshness. I'll definitely be making these again.