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"Chorizo" Tacos

Photo: Quentin Bacon
Prep time 10 mins
Cook time 38 mins
Yield Serves: 4

Ingredients

  • 8 6-inch corn tortillas
  • 2 tablespoons olive oil
  • 1 small red onion, chopped
  • 1 tablespoon chopped garlic
  • Salt and freshly ground black pepper
  • 1 1/2 pounds firm tofu
  • 1 red bell pepper, seeded and chopped, optional
  • 1 tablespoon chili powder
  • 2 limes, 1 halved and 1 quartered
  • 1/4 cup chopped fresh cilantro, for garnish
  • 1/4 cup chopped scallions, for garnish

Nutrition Information

  • calories 317
  • fat 17 g
  • satfat 2 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 18 g
  • carbohydrate 28 g
  • fiber 4 g
  • cholesterol 0.0 mg
  • iron 3 mg
  • sodium 627 mg
  • calcium 366 mg

How to Make It

  1. Heat oven to 400°F. Stack tortillas on a large square of foil and wrap them loosely.

  2. In a large skillet, heat oil over medium-high heat. Add onion and garlic; sprinkle with 1 tsp. salt and 1/2 tsp. pepper. Cook, stirring occasionally, until vegetables soften, 3 to 5 minutes.

  3. Crumble tofu into skillet with your hands. Cook, stirring and scraping bottom of skillet occasionally and adjusting heat as necessary, until tofu browns and crisps as much as you like, 10 to 30 minutes. When tofu is almost ready, put tortillas in oven.

  4. Add bell pepper to skillet, if desired. Sprinkle mixture with chili powder; stir and cook, scraping any browned bits from bottom of skillet, until mixture is fragrant, less than 1 minute. Squeeze halved lime over mixture and garnish with cilantro and scallions. Serve with tortillas and lime quarters.

Adapted from The VB6 Cookbook, copyright 2014 by Mark Bittman. Photographs copyright 2014 by Quentin Bacon. Published by Clarkson Potter, a division of Random House LLC.