VOTE AT THESE COOKING WEB RINGS
TOFU TACO
INGREDIENTS:
 | 1/2 LB firm tofu, drained well & cut to 1-inch cubes |
| 1/3 cup vegetable oil |
| 1 LB potatoes, boiled & cut in 1-inch cubes |
| 1 onion, sliced |
| 2-3 Anaheim chilies, seeded & sliced into strips |
| 2 cups tomato, chopped |
| 1 tsp cumin |
| 1/2 tsp coriander |
| 1 tsp chili powder |
| 1/4 tsp crushed red chilies |
| 2 tsp salt |
| 1/2 tsp pepper |
DIRECTIONS: Put oil in a large skillet covering the bottom of the skillet well & heat over medium-high heat. Brown tofu cubes well on each side. Remove tofu from pan & drain on paper towels. Using the remaining oil sauté onion & chili until lightly browned. Add potatoes, cumin, coriander, chili powder & crushed chilies stirring well to combine. Add tomatoes, salt & pepper & cook on low stirring to mix flavors & let tomatoes release juice & soften somewhat. Serve in bowls of tofu & tomato-potato mixture with warm corn tortillas, shredded lettuce or cabbage & guacamole or salsa.
SERVINGS: 4-6 TIME: 20-30 minutes
SERVING TIPS: Great with pinto beans and fresh fruit salad
TOFU TACO