The best tofu Tortilla Filling – VeGaN

Directions

• Firstly let’s prepare the “meat”. Preheat your oven to 200°C. Place your tofu in a bowl and break it down into smaller pieces. I break it down using my hands, but you can use a fork if you wish. Then add the smoked red paprika, garlic and onion powder and mix well. Now you can add 3-4 tablespoons of soy sauce and mix well. Heat up a bigger pan and roast the tofu without oil. Do not stir it and let it burn a bit. Once your tofu is crispy enough spread it evenly on your baking tray and put into the oven. Lower the heat to 150°C and bake for 15-20 minutes. Stir occasionally so it doesn’t burn. At the end, your tofu should be crispy and look like this 🙂
• Meanwhile, your tofu is in the oven you can prepare the salsa: quarter your tomatoes and remove the seeds, then chop into small cubes and place into a bowl. Finely chop the shallots, pickled jalapenos and the coriander leaves. Add to the chopped tomatoes and mix well. Add 2 tablespoons of olive oil, juice from the 1/2 of lime, a drizzle of Tabasco and mix well. Season with a pinch of salt. In case you prefer fresher taste you can add some additional lime juice.
• Once your tofu is done heat up 2 tablespoons of the vegetable oil in a bigger saucepan, add the onion and roast for 4-5 minutes or until slightly golden. Then add the garlic and roast for 1 minute. Now add the chopped bell peppers, stir well and roast for another 5-7 minutes. If you roast the peppers longer they will not be crunchy at the end. Now stir in the tomato puree and add the baked tofu. Mix well and cook for 1-2 minutes until all the ingredients combine. At the end add the corn, the beans, and the chopped coriander. Stir well, turn off the heat and serve. Enjoy 🙂