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Home Tofu California Farm All -You-Can-Eat Tofu Tacos

California Farm All -You-Can-Eat Tofu Tacos

Name: How to cook California Farm All -You-Can-Eat Tofu Tacos - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 people, eight tacos each
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm All -You-Can-Eat Tofu Tacos

Big, filling tofu tacos, with the same amount of protein per taco with tofu instead of ground beef, here is how:

Ingredient

Food ration :

6 people, eight tacos each

Cooking time :

One hour

8 pounds

silken egg tofu, 1/4” thick slices, crisped, crumbled or diced, marinated, 4 ounces per taco, 8 skillets of one pound each

8 Tbs

fresh taco sauce per skillet, plus, 4 Tbs sweet thick soy sauce, plus 1 Tbs pureed garlic for the marinade

blue corn tacos from 6 cups of masa flour

48 Tbs

chopped curtido slaw

48 tablespoons

frozen black beans, or cooked black beans

48 tablespoons

cheese, 4 cups crumbled cashew cheese, 1 pound, or

48 tablespoons

smoked cheddar cheese, grated

48 Tbs

chopped onion, 4 onions

48 Tbs

chopped jalapeno, 8 jalapenos

48 Tbs

chopped tomato, 4 tomatoes

48 Tsp

cilantro puree, 12 frozen cilantro puree cubes

mozambi lime for 24 wedges

meyer lemon for 24 wedges

ripe avocados, chopped

8 cups

cooked Rice, 4 cups dry

8 Tbs

refried Beans, 1 cup

8 Tbs

Squash, 1 cup

8 Tbs

Chopped sweet green pepper, 1 cup

8 Tbs

chopped sweet red pepper, 1 cup

8 Tsp

frozen Cilantro, 3 cubes

Cooking instructions

* Step 1

Fry 1/4” thick tofu slices in skillet in spray of olive oil with garlic, medium low flame, till they develop a crust, flip, fry other side. When firm, crumble with fork, cover with soy sauce, fresh taco sauce, mix well, let marinade while cooling. While cooling, mix with frozen cilantro puree cubes.

* Step 2

Or, chop 1/4” thick silken egg tofu slices into 1/4” dices, crisp in cast iron skillet on all sides in olive oil, medium low flame. When crisp, add 4 Tbs dark thick sweet soy sauce and 8 Tbs fresh tomato sauce, bring to boil, let marinade while cooling. While cooling, mix with frozen cilantro cubes.

* Step 3

Pour boiling water over cup of masa flour, stir with wooden spoon, roll out in ball, rest five minutes, divide in eight balls, press flat, crisp in dry cast iron skillet, hang to fold in taco shape in sink over skewer.

* Step 4

Chop curtido slaw, grate the cheese, chop other fresh taco ingredients

* Step 5

Chop the Gallo Pinto ingredients, add turmeric rice and refried beans

* Step 6

Serve this taco dinner eight tacos on a bed of Gallo Pinto rice and beans on a platter per person, or family style, every body build their own taco. Provide wedges of lime, lemon and extra sauce. No leftovers: we make tacos from the leftovers and pack them in ziplock bags with leftover Gallo Pinto to send home with the guests.