Tofu Tacos FTW!

I get emotional when I hear my Elflings holler up at me that “Supper smells awesome, Mom!” when I’m cooking. That’s what they said to me last night while I was making Homemade Tortillas and Tofu Tacos. /wistful

Tofu Tacos
1 pkg extra-firm tofu*
1 small onion*, diced
2-3 tomatoes*, diced
2-3 cloves of garlic*, minced
1/2 tsp chili* powder
1/2 tsp cumin*
1/2 tsp turmeric*
salt and pepper
olive oil*
* = Organic
 

:: Heat olive oil in pan over medium heat. Add diced onions and saute until transparent. Mix in garlic, spices and salt and pepper and warm through.

2012 © copyright veggiewitch, all rights reserved

2012 © copyright veggiewitch, all rights reserved

Stir in chopped tomatoes and let it cook until bubbly. If it sticks a bit, add a splash of water to de-glaze the bottom.

2012 © copyright veggiewitch, all rights reserved

2012 © copyright veggiewitch, all rights reserved

Serve with your yummy tortillas, soygurt/yogurt and any other things you like on a taco.

2012 © copyright veggiewitch, all rights reserved

2012 © copyright veggiewitch, all rights reserved

These are always a BIG hit here, and there are rarely ever left-overs! =0)

Easy-Peasey Homemade Tortillas

I’ve been getting frustrated with my inability to find Organic tortillas for tofu tacos or wraps. So frustrated, that I decided to find a recipe and make my own. Ta-daaa!

Easy-Peasey Homemade Tortillas
2 C flour* (g-free, whole wheat, corn, mixed, etc)
1 1/2 tsp of baking powder
1 tsp of salt
2 tsp of vegetable oil
3/4 C warm water
 

:: Mix together the flour, baking powder, salt and oil. Add water and stir until a loose, sticky ball forms. Knead dough on a flour-surface for 2 minutes or so. Dough should be firm and soft. Place dough in a bowl and cover with either plastic wrap or a damp towel for 20 minutes. After the dough has rested, break off apricot-sized sections and roll them into balls in your hands. Place them on a plate (make sure they aren’t touching) and then cover balls again with a damp cloth or plastic wrap for another 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.)

2012 © copyright veggiewitch, all rights reserved

2012 © copyright veggiewitch, all rights reserved

After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center out until it’s thin and about eight inches in diameter. It doesn’t have to be perfectly round, and half the fun of making these is that fact they are perfectly imperfect. Don’t over work the dough though, or it’ll be stiff. If you roll them all out at once, just keep  the rolled-out tortillas covered until ready to cook. I heated my pan over medium heat and put a splash of olive in for frying. Cook the tortilla about thirty seconds on each side. They should puff a bit when done.

2012 © copyright veggiewitch, all rights reserved

2012 © copyright veggiewitch, all rights reserved

Keep cooked tortillas covered with a dry until ready to eat. You an reheat them in a dry pan, over your gas-burner flame or in the oven wrapped in foil. While you probably won’t have any leftovers, you can store in the fridge tightly wrapped in plastic or foil for a day or so.

Makes about eight tortillas.

2012 © copyright veggiewitch, all rights reserved

2012 © copyright veggiewitch, all rights reserved

I will never go back to store-bought. Enjoy!