I love tacos. It's my answer for everything:
What time is it? Taco time.
What's for dinner? Tacos
What could make this dinner better? Put it in a taco.
Seriously, it's become a joke around my house, and even in yoga. After one particularly grueling class, and after a delightfully blissful savasana, I went to the local taqueria.
I should insert here, that maybe I shouldn't be allowed to drive after savasana.
I approached the counter and asked the nice young lady for "taco."
Did I ask what kind? No. I just walked away, content that my taco endeavor was complete. She thought I was nuts.
Better, then, is when I make my own, complete with functioning brain. But it's hard to get vegetarian tacos, street style. So here is my version (hint: it's all about the toppings).
Ingredients:
1 block extra firm tofu, crumbled
1 tsp each chili powder and cumin
1 onion, chopped
2 cloves garlic, minced
salt and pepper to taste
6 tortillas
for garnish:
chopped green onion
sliced radishes
olives
tomatoes
salsa
Heat some oil in a large skillet and fry the tofu until slightly browned. Add the onion and continue to cook until the tofu is brown and the onion is soft. Add the garlic and spices and cook 1-2 more minutes.
Serve on warm tortillas with all the fixin's.
