Ropa Vieja Inspired Tofu Tacos with Maduros

Not gonna lie, this was a clean out the fridge meal that worked out so synchronistically because I’m considering this a new staple— and it take just 20 minutes!

Ingredients:

1/2 block Firm or Extra Firm Tofu

1 T Nutritional yeast flakes

1 T Black bean garlic chili paste

Salsa Criollo (see this recipe)

1 Ripe plantains, cut on a diagonal

1 Haas Avocado, diced small

1 Vine ripened tomato, diced small

1 green onion sliced thinly on a diagonal

Oil for frying

Cilantro for garnish

2 T Vegan butter for frying tofu

Corn tortillas

Salt to taste

Vegenaise or vegan mayo

Method:

  1. First prep the salsa criollo using the linked recipe above.

  2. Crumble the tofu then mix in the black bean garlic chili paste. Set a skillet to medium high and melt the vegan butter.

  3. Stirfy the tofu until golden brown. Keep flipping it with a spatula to ensure it’s thoroughly browned. Add salt to taste. Then, add 2 T of salsa criollo and mix throughly. Fry for another 2 minutes then remove from heat.

  4. Heat up the tortillas until malleable and soft.

  5. Fry the maduros until golden brown, then julienne.

  6. I love a little layer of Vegenaise on the inside of the taco for some creaminess. Fill taco with the tofu, top with plantains, tomato, avocado, a salsa criollo dollop, and green onions.

Evanice Holz