ironamma

A new wave of vegetarian cooking!

Amma’s Spinach Tofu Soft Tacos

Being a vegetarian, taco options can be limited at most places.  Usually beans are just substituted for the taco filling.  However, some great alternatives can be made including these tofu filled tacos.  By adding savory Indian spices, we can add some complimentary flavors to these veggies tacos giving them great color  and a unique taste.

This dinner was made at home with the family helping so you’ll see that they chopped rather than shredded the cabbage, and measurements weren’t necessarily exact.  But it turned out great and I encourage you all to give a shot and explore your palette.

I said "Veggie Tacos, please" not substitute beans!

Amma’s Spinach Tofu Soft Tacos

Ingredients:

2 cloves of garlic

1 package of Baby Spinach (Costco)

1/2 bunch of Fenugreek leaves (Methi)

4 small Thai chilis (or to taste)

1 Pack extra firm or firm tofu

1 1/2 Tablespoon olive oil

1/2 teaspoon small mustard seeds

1/2 teaspoon urad daal

Pinch asafoetida (Hing)

1/2 tsp sea salt

Half head of Red Cabbage (shredded)

Corn Tortillas

Lemons

Pepper

Optional:  Guacamole, Sour Cream, your favorite Hot Sauce

Preparation:

Microwave spinach for 2 minutes

Wash and coarsely chop fenugreek.

Place fenugreek and spinach in food processor until even blended

Heat oil in 4 quart pan on MED/HIGH

Bloom (Temper) mustard seeds and urad.

Reduce heat to LOW.

Add pinch of asafoetida, chopped chilis, minced garlic clove.

Crumble tofu and add, increase heat to MEDIUM

Cook 5 minutes, then add spinach/fenugreek

Stir until water is reduced

Add salt to tate

For Tacos:

Shred 3 cups of red cabbage, add lemon and pepper

Heat corn tortilla

Optional:  Add slice of jack or cheddar deli cheese while heating tortilla until begins to melt.  Remove

Add taco filling and cabbage

Optional:  Finish with Guacamole, Sour Cream, Favorite hot sauce

The Spinach Tofu filling works great in burritos or tostadas as well!

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