Hats off to full-time vegans. I admire their commitment to a cruelty-free lifestyle, but selfishly, I love cheese too much to ever go down that road. And eggs. Most delicious baked things have eggs. That being said, I’ve realized actually cook and eat plenty of vegan food. Vegan food is just food without meat or other animal products in it, so of course it can be delicious and honestly, it’s often healthier than the alternative. I’ve gone over my fiance’s love for Mexican-style food before, so suffice it to say that this recipe looked like something he would like and I would like too!
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
2 tablespoons diced mild Hatch Chiles
1 tablespoon taco seasoning mix
2 tablespoons tomato paste
1 (16-ounce package) organic extra-firm tofu, crumbled or cubed small
1 cup vegetable broth
Heat a large skillet over medium heat and warm the oil. Sauté the onion and garlic with a pinch of salt until softened, about 5 minutes. Add the chiles and taco seasoning, and continue cooking and stirring until the spices are fragrant, about 1 minute.
Add the tomato paste; cook another minute. Add the crumbled tofu and beer or broth, turn up heat to medium-high and cook until the liquid has reduced, about 5-10 minutes. Taste and adjust the seasoning as desired. Serve with tortillas and enjoy!
This might actually be my favorite Mexican-style recipe I’ve made! It was well-seasoned without being hot spicy, very protein-y with the tofu (which tofu-suspicious Drew actually didn’t hate here), and was actually pretty damn easy to make to boot! I used twice as much of the mild chiles because I prefered not to use the chipotle chiles, and I think it turned out just fine so feel free to make that sub if you feel the same way/live in an area where that’s harder to find. I also used taco seasoning rather than handmaking Mexican seasoning like the recipe called for because I am cheap and lazy and it was still delicious. Minimal prep, very tasty, perfect basic meal to put into rotation!