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| David Fish. Image Credit: s3.amazonaws.com |
Tofu, a great source of other minerals such as magnesium, iron, and selenium, also makes a wonderful stand-in for scrambled eggs and meat. I chanced upon this great tofu recipe for tacos with tomatoes and tofu, which I recommend my readers to try:
Ingredients:
• 1 14-ounce can of tomatoes, drained
• 2 large garlic cloves, coarsely chopped
• 1 serrano or jalapeño chile, chopped and seeded, if desired (Because I, David Wayne Fish, like things really hot, I need more of these.)
• 1 tablespoon canola oil
• 1 small or 1/2 medium onion, chopped
• 1 teaspoon lightly toasted cumin seeds, ground
• salt to taste
• 1 12-ounce box medium or firm silken tofu, drained
• soy sauce to taste
• 1/4 cup chopped cilantro
• 8 corn tortillas
• salsa
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| David Fish. Image Credit: oldwaystable.files.wordpress.com |
Okay, what you need to do first is put the tomatoes, garlic, and chile in a blender and blend them until smooth. Put a skillet over medium heat and cook the onions on it for about 5 minutes. Increase the heat to medium-high and add the cumin. Stir and put in the blended tomato mixture when the pan is quite hot. For another 5 minutes, cook and stir the mixture until the sauce is thick, dark, and fragrant. Add salt to taste.
David Wayne Fish is a mountaineer and athlete hailing from Fresno, California.
Add the tofu to the pan and smash it into the sauce using the back of your spoon. Pour in the soy sauce, cook for 5 more minutes, and stir in the cilantro. Heat the tortillas and top with the tofu mixture, with salsa on the side.
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| David Fish. Image Credit: nytimes.com |
And just like that, you’re ready to have savory and healthy tacos for breakfast!
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