Q: So are you a vegetarian?
A: Sort of.
Q: If you don't eat meat, what do you eat?
A: All kinds of stuff! And a lot of peanut butter. :)
I don't ever find myself craving meat, the only time that I end up choosing something with turkey or chicken is when I'm in a situation where I don't see a lot of other options. For example, I was at a crappy airport restaurant a few weeks ago, and every single salad had chicken on it. The easy solution would have been to say "no chicken," but then the Asian chicken salad I ordered would have literally been lettuce, wonton strips, and dressing. Meh.
At home, I found myself in a similar situation when I thought about making a taco salad. One of my staple meals from a few years back was taco salad with ground turkey. It was SO good. I could have made the taco salad without the turkey, but the warm seasoned flavor really gave the salad that little something extra. I am proud to say that last week I re-introduced myself to my beloved taco salad - only this time it's meatless! Cue the tofu.
Tofu Taco "meat"
1/2 block of extra-firm tofu
1 tablespoon oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1 tablespoon lime juice
1 tablespoon low sodium soy sauce
1 tablespoon water
black pepper to taste
Press your tofu for at least 20 minutes. I do this by setting the block on a plate, then putting a heavy cutting board on top of it. Drain off the excess water.
Heat the oil in a nonstick skillet, then using your fingers crumble the tofu into the oil. Cook for about 10 minutes, stirring occasionally, until it begins to brown.
Whisk all other ingredients together to make a taco sauce. Pour sauce over the tofu, then cook for a few minutes until fully incorporated. Enjoy!!
Once your tofu is cooked, it's time to assemble your salad. Here is my bowl with lettuce, tomato, avocado, and black beans.
The tofu would also be great on tacos, in enchiladas - wherever you would normally use ground meat!