Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 1 medium onion, (diced)
  • 3 garlic cloves, (minced)
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 1 teaspoon ancho chili powder
  • 1/2 teaspoon ground black pepper
  • 1 (14 ounce or 400 gram) package extra firm tofu, frozen and thawed
  • 1 bell pepper (any color — I prefer red), (diced)
  • 1/4 cup tomato sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons hot sauce of choice, (or to taste)
  • Salt, (to taste)
  • 8 corn tortillas, (warmed in a lightly oiled skillet (or premade taco shells, or small flour tortillas))
  • Toppings of choice

Instruction

  • Heat the oil in large skillet over medium-high heat. Add onion and cook it until soft and translucent, stirring occasionally, about 5 minutes. 
  • Stir in the garlic, cumin, paprika, ancho chile powder, and black pepper. Cook everything together for about 1 minute, until the mixture becomes very fragrant.
  • Crumble the tofu into the skillet, keeping it as chunky as you like. Stir to coat the tofu in spices. Cook everything for about 2 minutes, or until the tofu begins to brown. Be careful, as tofu that's been frozen tends to burn quicker. 
  • Stir in the bell pepper and cook it with the tofu for about 2 minutes, until it just begins to become tender. 
  • Stir in the tomato sauce, soy sauce, and hot sauce.
  • Continue to cook the mixture, stirring occasionally, just until everything is well mixed and the liquid dries up just a bit, about 2 minutes, adding a bit of water to the skillet if it dries too much.
  • Take the skillet off of the burner and season the mixture with salt to taste. Adjust any other seasonings to your liking.
  • Divide the mixture into tortillas or taco shells and top with toppings of choice.