It’s pretty difficult to write about (and look at photos of) these tacos, because it’s taking all I have not to race to the kitchen and make them right this minute (I have all the ingredients and everythang – I’ll be making them later.) They have become one of my staple meals because they’re so impossibly easy to make and taste so amazing at the end. This is the combo I like best: a little garlic aioli, fresh homemade guacamole, and panfried BBQ tofu. But you could put in whatever you want! Examples: sauteed onions and peppers, a lime cabbage slaw, grated cheese, salsa, refried beans.
I used to make a lot of shrimp tacos, but was looking for a way to make them vegetarian. It took me a while to get the texture/flavour of the tofu palatable, but I’ve finally perfected my panfrying method to give them a nice chewy bite. Exciting developments.
For the tofu: use extra-firm tofu. Press the tofu by wrapping in a paper towel and sandwiching between two plates (preferably with weights [ie. cans of something] on top) for 5 minutes to an hour. This helps a little, but I can often get away with just squeezing the tofu out into paper towel with my hands. Slice into 1/4 inch pieces. Heat vegetable oil in a frying pan, add the tofu, cook until golden brown and firm. Flip each piece over and repeat. Once both sides are cooked to your liking, remove from heat and coat with your favourite barbecue sauce!
For the guacamole: scoop the contents of one avocado into a bowl. Chop and add garlic and onion to taste (I use about 1 clove, and only a small amount of onion). Add chopped tomatoes if you like ’em! Definitely add chopped cilantro and a little lime juice. Season with salt. Eat some with tortilla chips if you’re super hungry and can’t wait til the main event.
For the aioli: add 1/2 a chopped clove of garlic to a few tablespoons of mayonnaise. Add a few drops of lemon juice and season with salt to taste.
And then, assemble! I like to heat my tortillas in a dry frying pan for about a minute per side so that they become pliable. Top with freshly chopped cilantro and a squeeze of lime. Delish!
It really doesn’t get any simpler. Or yummier, in my opinion. And since lately I’ve had a ton on my mind (from exams to convocation to moving to a great European adventure), simple, yummy meals are a huge blessing.
Can I get an om nom? Hope the sun is shining where you are!
