Chef: Laura Theodore, Jazzy Vegetarian
Makes: 4 servings
Prep Time: 15 min
Cook Time: 25 min
Total Time: 40 min
2 large or 3 medium tomatoes, roughly chopped
1 medium onion, sliced
1 t dried cilantro or 1 tablespoon chopped fresh cilantro
¼ t ground cumin
⅛ t cayenne pepper
⅛ t sea salt
1 yellow or orange sweet pepper, sliced
14 to 16 oz firm or extra-firm regular tofu, drained
1 t turmeric
¼ t regular or reduced-sodium tamari
Preheat the oven to 375 degrees F. Wrap the tortillas in foil.
Put the tomatoes in a blender and process until the texture resembles a chunky sauce.
Put the tomatoes, onion, cilantro, cumin, cayenne pepper, and salt in a large skillet.
Bring to a simmer and cook for 7 minutes over medium-low heat.
Add the sweet pepper, cover, and simmer for 5 to 7 minutes. Add a bit of water if pan becomes dry.
Put the tortillas in the oven and heat for 5 to 10 minutes or until they are warm.
Meanwhile, combine the tofu, turmeric, tamari in a medium bowl and mash with a potato masher or large fork until the tofu resembles the color and texture of cooked scrambled eggs.
In a nonstick skillet, cook the tofu mixture for 5 to 7 minutes, or until heated through, stirring frequently. Add a bit of water if pan becomes dry while you are cooking the tofu.
Remove the tortillas from the oven. For each serving, place a tortilla on a large plate.
Spoon one-quarter of the tofu mixture over the tortilla and then top with one-quarter of the tomato sauce.
For a gluten-free option, use gluten-free tortillas instead of whole-grain ones.
With her love for good food, compassion for animals and enthusiasm for great music, multi-talented author, Laura Theodore, truly is the Jazzy Vegetarian. Experience the JazzyVegetarian @ www.jazzyvegetarian.com, www.lauratheodore.com, www.vegan-ease.com Streaming Online Television Channel: www.jazzyvegetariantv.com Social Media: https://www.facebook.com/JazzyVegetarian/ Youtube: https://www.youtube.com/user/thejazzyvegetarian.