Taquitos on the weekends have been a tradition at our house for many years. Whether they are purchased from a local Taqueria or home made , these are a deliciously filling meal. Since we have been plant based, to liven up the traditional refried bean and potato version, we add a little tofu crumble, along with any other fixings our family is craving at the time; ie, Spanish rice, avocado, peppers and onions.
Tofu crumbles are used as a scrambled egg alternative. Eat them as an egg sandwich or in your fried rice. This recipe was tweaked from Nora Cooks. We added sauteed onion and peppers.
INGREDIENTS
2 tablespoons of vegetable broth
1 medium onion-finely chopped
4 mini colored sweet peppers; red, yellow or orange-finely chopped
1 16 oz block firm tofu
2 tablespoons of nutritionalyeast
1/2 teaspoon salt
1/4 teaspoon turmeric
1/4 teaspoon garlic powder
2 tablespoons non-dairy milk, unsweetened and unflavored
INSTRUCTIONS
1 Heat the vegetable broth in a pan over medium heat. Add the chopped onions and peppers and saute covered on medium high until softened. Crumble the block of tofu in a separate bowl, using your hand or a potato masher. Add to the sauteed vegetables, stirring frequently, for 3-4 minutes until the water from the tofu is mostly gone.
2 Add the nurtitional yeast, salt, turmeric and garlic powder. Cook and stir constantly for about 5 minutes.
3 Pour the non-dairy milk into the pan, and stir to mix. Serve immediately or refrigerator after cooling.
PBnJ of Corpus Christi 