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Everyday Vegan Cooking--Mexican Style

By Dreena Burton

May 09, 2002 -- (This recipe) reminds me how fun it was to make tacos when I was a teenager.

I use tofu as the base (not in a cubed form as many people know it, but marinated and minced) combined with fresh veggies, salsa and pasta sauces, seasonings, and fresh cilantro. I also offer suggestions for toppings, to enhance the textures and flavors. This recipe also works great for a potluck, served with nacho chips instead of taco shells. Plus, you can easily substitute other veggies or ingredients to suit your tastes--throw in some beans if you like, or hot peppers instead of bell peppers.

I encourage people to have fun with my recipes and use their own creativity. This is how I cook, and I often come up with new recipes by experimenting with different ingredients and combining flavors that I love. My approach to vegan cooking is to have fun and use as many good quality and fresh ingredients as possible.

In my cookbook, The Everyday Vegan, I show that vegan foods can be incredibly delicious, and no more difficult to prepare than standard meals.

Mexican Tofu Tacos

1 Tbs. dark soy sauce or tamari
1 Tbs. balsamic vinegar
1 tsp. chipotle hot sauce (or other hot sauce)
1 1/2 cups Extra-firm tofu, crumbled
1/2 Tbs. olive oil
1/2 cup carrots, finely chopped
1/2 cup celery, finely chopped
1 1/2 tsp. chili powder
1 tsp. ground cumin
couple pinches sea salt and black pepper

1 1/4 - 1 1/2 cups green or red pepper, finely chopped
1/2 cup fresh or frozen corn kernels
1 cup tomatoes, seeded and chopped
1/2 cup tomato pasta sauce
1/2 cup salsa
1 Tbs tomato paste
1/4 cup green onions, chopped
1/4 cup fresh cilantro or parsley, chopped

10 (or more)Taco Shells

Optional Garnishes:
Creamy Dijon Dill Dressing (recipe follows)
avocado, chopped or mashed (or guacamole)
jicama, chopped
soy cheese, grated
lettuce, shredded

In a bowl, mix soy sauce, balsamic vinegar, and hot sauce, then add tofu and mix through. In a large skillet, heat olive oil over medium heat. Add tofu, carrots, celery, chili powder, cumin and a pinch of sea salt and black pepper, and cook for 5 to 7 minutes, stirring several times. Add peppers, corn, tomatoes, pasta sauce, salsa, and tomato paste, and cook for 4-5 minutes, stirring several times. If there is still moisture, cook for another couple of minutes until liquid evaporates. Stir in green onions and optional cilantro/parsley a few minutes before serving to heat through. If not serving right away, reserve green onions and herbs to add before serving. Season with additional sea salt and black pepper if desired. Spoon mixture into taco shells, and top with optional garnishes.

Creamy Dijon Dill Dressing

1/2 cup soft tofu, packed
1/4 cup fresh dill, roughly chopped
2 tsp. mild Dijon mustard
1 Tbs. lemon juice, fresh squeezed
1 Tbs. rice vinegar (preferably seasoned)
1 small garlic clove, roughly chopped
1/4 - 1/2 tsp. sea salt
fresh ground black pepper to taste
2-3 Tbs. plain soy milk (see note below)
1/2 - 1 Tbs. olive oil (optional)

In a food processor, blender, or with a handblender, combine all ingredients except olive oil and puree. Once mixed well, continue to puree and drizzle in the olive oil slowly. When finished blending, season further with sea salt and fresh ground black pepper, if desired. Makes roughly 1 cup.

* Note: This is a delicious creamy dressing that serves as a nice cool topping for the spicy Mexican Tofu Tacos! To keep this dressing thicker for the topping (or to use as a spread or dip), omit the soy milk. Otherwise, to use this dressing for salads, include the soy milk and adjust to your desired consistency!

Dreena Burton grew up in St. John's, Newfoundland, where she ate a typical "meat and potatoes" North American diet. As a teenager she cut out red meat, and by her early twenties she had eliminated all animal flesh, dairy, & eggs. Within a few weeks, she felt so good, physically and mentally, that she decided vegan was the way to go!

After becoming vegan, Dreena became truly passionate about cooking and created her own recipes. She became a self-taught cook, excelling at creating delicious vegan food without fancy equipment or techniques. Home cooking, vegan style.

Dreena left a job as a sales and communication manager for a wireless communications company to write her new cookbook, The Everyday Vegan.

Reprinted with permission from The Everyday Vegan, by Dreena Burton, published by Arsenal Pulp Press, 2001.

This taco recipe was featured at the 2002 Vegfest held in Seattle, Washington, a Vegetarians of Washington event. They are an all volunteer non-profit organization and can be reached by phone at 206.706.2635 or visit their web site at www.vegofwa.org.

Reader Comments

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david.john	Oct 28, 2002	READ AND GET BACK TO ME
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liseth bell	May 01, 2003


mike	Oct 12, 2003	d.c.	salesman
hi john, I love sierra leon dishes like peanutbutter soup and cassava leaf(my favorite) and now I even started cooking my own instead going to my buddies house or going out to eat. my only problem is i dont know WHERE TO BUY SOME PALM OIL...is it a the safeway, giant shoppers...I see extra virgin oil, olive oil but no palm oil ! please helpme help me, thanks.