Sunday, August 10, 2014

Tofu Tacos Recipe

An image of 3 Tofu Tacos arranged on a plate with garnish
Tofu Tacos

Tofu Tacos Recipe


Okay, originally I planned to cook Tokwa at Baboy since I've been craving for this for two days already. So I headed to the nearest local market to buy tofu and other ingredients needed.

But when I got back home preparing to cook the dish, I realized I want to cook something new. Like tacos or nachos with a twist. But of course, I need to use the tofu as the main ingredient otherwise it will just get spoiled.

I checked my fridge to find anything that I can use to make tacos. What I've found is a few pieces of filipino sausage (longganisa), some tomatoes, bell peppers and  left-over mayonnaise and tomato paste (too bad there's no cheese). Plus of course the tofu and white onion that I just bought. So how am I going to make tacos without taco shells? Hmm...

Then I suddenly I realized that tofu could be a good alternative to taco shells. How is it possible? Here's how I did it.

Also try: Filipino Sausage Fried Rice


INGREDIENTS:

tofu
2 pcs unsweetened filipino sausage (longganisa)
1 bell pepper.
1 large white onion.
2 pcs tomatoes
2 tbsp tomato paste
1 cup frying oil
1 tbsp olive oil
mayonnaise
Salt and pepper to taste
Hot sauce


How to make Tofu Tacos: 

1. Slice all sides of the tofu, making a 3 cm wall. Scoop out the inside part. Make sure not to scoop all the way to the bottom or you're making a hole. The idea is to make a pocket-like tofu where you can insert all the fillings.

2. Preheat oil in a deep frying pan. If it's ready and hot enough, deep fry the tofu. If the color turns light to golden brown, carefully remove the tofu and set in a strainer or a paper towel.

Now let's work on the fillings or toppings.

3. Remove the longganisa skin and gently crush the meat using fork. You can also include the excess tofu that you scooped out from the pouch. Saute on a preheated pan with oil for a few minutes or until cooked. Season lightly with salt and pepper.

4. At once add the tomato paste, stir and cover. Let it simmer in a minute over medium heat. Turn off the heat, set aside and allow it to cool while we're preparing for the veggies.

5. Finely chop the bell peppers, tomatoes and onions. Transfer to a large bowl, drizzle with olive oil and mix comfortably.

6. Get about a spoonful of cooked longganisa and tofu mixture and a spoonful of mix veggies, then fill the tofu pocket. Top with mayonnaise and spicy sauce.

7. Arrange on a plate and serve. Bon Appetit!


TIPS:

1. You can always use ground beef if you like.
2. You can also sprinkle grated cheese on top.


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