Saturday, September 29, 2012

Texas-Style Tofu Taco Filling

VegCookBook Club The Vegan Slow Cooker:

I marinated the tofu in lime juice and garlic the night before then mixed it with the rest of the ingredients the next morning. It smelled yummy cooking all day. Kathy's recipe suggested using hard corn taco shells but I used soft tortillas. I can see why she suggested the hard corn ones-these little tacos needed some crunch. The filling could have been a little spicier but it didn't stop me from eating two of them! I piled Daiya cheddar shreds, tomato, green onions, cilantro, shredded spinach and picante sauce on top and dug in. If I make these again I'll add some crunchy veggies or use hard corn tortillas.  

Before folding and eating!

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