Ingredients

The following ingredients have 5 Servings
  • 12 oz organic extra firm tofu
  • 2 poblano peppers
  • 1 (14.5 oz) can diced tomatoes, drained
  • 1 clove garlic
  • 1 Tbsp fresh oregano leaves (chopped)
  • 1/2 cup diced onion
  • 1/2 tsp cumin
  • 1/4 tsp kosher salt
  • 4 tsp extra virgin olive oil (divided)
  • 1 chipotle pepper in adobo sauce
  • 1 Tbsp red wine vinegar
  • 1 cup reduced sodium black beans (rinsed)
  • 2 tomatoes (chopped)
  • 1 Tbsp fresh cilantro
  • 5 single packets guacamole (or substitute avocado)
  • 15 3 per serving small "street taco" sized corn tortillas
  • 5 lime wedges

Instruction

  • Layer the tofu with paper towels and press under a book or pot or something for 20 minutes to get moisture out. Chop.
  • Roast the poblano peppers. I did mine on the grill, turning regularly to get the skin all black and blistered. This can also be done under a broiler. Once done, transfer them to a large ziploc bag, seal, and let them steam. Once cool enough to handle, remove the skin and seeds. Place one pepper in a food processor. Dice the other pepper and set aside.
  • Toss the drained diced tomatoes in 1 tsp olive oil and layer on a bake sheet. Roast in a 400F oven or on the grill (indirect heat) for 30 minutes until slightly charred and awesome. Transfer to the food processor.
  • Along with the roasted tomatoes and one of the poblano peppers, add the garlic, oregano, onion, cumin, salt, chipotle pepper, red wine vinegar, and 1 teaspoon olive oil to the food processor. Process until smooth.
  • Heat the last 2 teaspoons olive oil in a large nonstick skillet over high heat. Add the tofu and cook, tossing regularly and breaking into small pieces with a spatula, until well browned.
  • To the browned tofu, add the chipotle-poblano-tomato sauce and the black beans. Add the reserved diced poblano pepper. Portion out to 5 containers. Top with fresh tomato and cilantro. Serve in corn tortillas with guacamole and a squeeze of lime. Yields 5 servings.