Sunday, February 24, 2008

Quick and easy: Tacos Veg-Luxe

crumbled 'beefy' tofuAs my step-daughter used to say, "Can we have 'toad-food' tonight?"

So, the day before, press a block of tofu until all the water is expelled. A couple of soup cans on a plate works well.

Freeze.

Early the next day, thaw.

Crumble. (The texture will be 'ground-beefy'. This is a trick I learned, I think, from Moosewood.)

Toss with cumin, black pepper, garlic powder, cayenne, vegetarian Worcestershire sauce, and a few ounces of strong stout. (I used, of course, Peg Leg Stout from Clipper City Brewing.)

Taco Vege-LuxeSauté in olive oil.

Everything else is: chop, chop, place in bowls, top with organic salsa, and go to it.

I used raw spinach instead of lettuce (Thank you to the ex for that.)

Thank you to my buddy Tony (at Cleveland Park Wine & Spirits) for the wine: a silly cheap—but still tasty—bottle of 2000 Bordeaux ... the first 'vintage of the century' of the 21st century (with plenty of sediment).

Then, watch a good great old movie, like Billy Wilder's Double Indemnity.

1 comment:

  1. Thanks for this neat tofu trick! I've wondered for a while how to use tofu in chilis and saces... now I know!

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