The Sensitive Kitchen

Monday, October 27, 2008

Smoky Tofu Taco Filling

Much better than it sounds - my husband couldn't believe it was tofu. Smoked paprika is the star here, lending smoky-sweet overtones without adding spice; vary the amount according to your preference. This is a great use for any randomly shaped scraps you may have left over from, for example, spending a lot of time cutting out tofu fish to bread and bake for your kids' lunchboxes (which, by the way, they refused to eat).

1 pound extra-firm organic tofu
1/2 tsp garlic powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1/4 tsp dried oregano, rubbed between fingers to a powder
1/2 to 1 tsp smoked paprika
1/2 tsp salt
1/4 tsp freshly ground black pepper

Drain tofu of liquid; press briefly between tea towels to remove excess moisture. Crumble with fingers.

Spray skillet generously with nonstick cooking spray. Over medium heat, add tofu; sprinkle with spices. Saute, stirring continuously, until heated through and fragrant. Makes about 2 cups. Great in Mexican lasagna!


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