National Vegetarian Week & A Favorite Recipe
Thursday, May 26, 2011
So, in 21 years of being a vegetarian this is the first I've heard of National Vegetarian Week. (I'm either really unobservant or the universe has been holding out on me!) Regardless, I love a good reason to celebrate and what kind of vegetarian would I be if I didn't share one of my favorite dishes. It's a relatively new fave, adapted from the Vegetarian Bible that hubby gifted me last summer. (He's a meat lover but has enjoyed all of the dishes I've attempted thus far.) This recipe involves quite a bit of prep (chopping/dicing) however, that opinion comes from a person who appreciates a great meal but doesn't like going through a ton of steps to make it happen. (Time is an issue people. But this one is sooo worth it.) It also involves tofu, which, to me, is a hilarious vegetarian sterotype. Most vegetarians I know don't even like tofu, including myself, until I prepared it with this recipe. Consider me a stereotype! This serves 8 - also known as plenty for dinner, plenty for lunch leftovers. Enjoy!
Chili Tofu Tortillas
1/2 tsp chili powder
1 tsp paprika
2 Tbsp all-purpose flour
8 oz. tofu, cut into 1/2 inch pieces
2 Tbsp vegetable oil
1 onion, finely chopped
1 garlic clove, crushed
1 large red bell pepper, seeded & chopped
1 large ripe avocado
1 Tbsp lime juice
4 tomatoes - peeled, seeded & chopped
1 cup grated cheddar cheese
8 soft flour tortillas
2/3 cup sour cream
8 oz salsa
salt & pepper
jalapeño pepper, sliced
1. Preheat the oven to 375*. Mix the chili powder, paprika, flour and salt & pepper. Coat the drained tofu with seasoning.
2. Heat oil in a skillet and gently cook the tofu for 3-4 minutes, until golden. Remove with a slotted spoon, drain on paper towels and set aside.
3. Add the onion, garlic, and bell pepper to the oil and cook for 2-3 minutes, until just soft. Drain and set aside.
4. Halve the avocado peel and remove the it. Slice lengthwise, put in a bowl with the lime juice and toss to coat.
5. Combine the tofu and onion mixture and gently stir in the chopped tomatoes and half the cheddar cheese. Spoon 1/8th of the filling down the center of each tortilla, top with sour cream and roll up.
6. Arrange the tortillas, seam side down, in a shallow oven proof dish in a single layer.
7. Spoon salsa over the tortillas, sprinkle with the remaining grated cheese and jalapeño and bake in the preheated oven for 25 minutes, until the cheese is golden brown and bubbling.
8. Garnish with cilantro springs and serve immediately.
And for an excellent summer salad, try this. You will love it!