Ray’s Recipe for One: Tofu Tacos

Help, I am being held prisoner by vegans. They’re being nice to me, but I like my Greek yogurt. I like an occasional piece of chicken. I’ll even make a roll-up with Boar’s Head no salt added turkey. The vegans told me it is an intervention for my own good. Oh mercy, mercy. I have to eat broccoli, edema, kale, Brussel sprouts (ugh!), quinoa, and beans. Need I go on. Don’t get me wrong, I like broccoli, kale, quinoa, and beans. But life is more than that.

They promised to let me go if I promised to make tofu tacos. Hey, I live in San Antonio. A tofu taco? I’ll have a taco cartel on my case. And, rightly so. The vegans said it would be healthy, full of protein, and taste great. I’m not one to quibble. I agreed to make the dish and report it on my blog. You should have heard the cheering. They quickly cut the seaweed bonds from my hands, gave me a drink of champagne, or should I say wheat grass (where’s the Listerine, por favor). We had a group hug. They made me promise to take the tofu tacos to one of their vegan potluck dinners.

Here are a couple of tofu tips for carnivores: 1) You won’t find tofu at the meat counter. You won’t find it in the bakery or with the chips, although you may find vegans checking out the chips. I’m not suggesting the chip aisle is a good place to meet vegans. But you never know. Best bet, ask one of the store clerks where they keep it. Honestly, it is really, really hard for a guy to ask directions. We’d rather drive a hundred miles in a wrong direction and claim it’s a shortcut instead of asking for help. I can see Babe now nodding her head in agreement. When I finally set my hubris aside and asked for help, they told me the tofu was in its logical place, right next to the mushrooms, and packaged organic spinach. I don’t want to question the wisdom of the placed, but there must be a better place. 2) Only purchase the extra firm (hard as a brick, I wish) tofu. Tofu is really good for you. According to the BBC, “Tofu is a good source of protein and contains all eight essential amino acids. It is also an excellent source of iron and calcium and the minerals manganese, selenium and phosphorous. In addition, tofu is a good source of magnesium, copper, zinc and vitamin B1.”

I cut the block of tofu in half. I wrap the half I’m going to use in paper towels to dry it out. It’s going to be wet, so I have to use more paper towels. Paper towels are expensive, money doesn’t grow on trees unless its Bounty. My brand of choice. The squares in the 1st picture are not dominoes. They’re, mas o meno, all alike, but like fingerprints, none of my tofu squares are alike. I baste them with a mixture of EVOO, ginger, and turmeric. Ye gads you’re shouting the intervention got to him. Ray has to be deprogrammed. Trust me, it’s going to turn out. The third photo shows the tofu ready for the skillet.

Turn up the sizzle. I have the heat turned way up. I have a splash of EVOO in the pan and it’s popping. I put the tofu in and let it go. I have time to check my email, see who retweeted me on Twitter before I have to flip these babies. Gentle on the flipping, tofu is very sensitive. When the tofu is about 90% done, I add my cut up poblano, red, and green peppers and onion. We’re making tacos right? What’s a taco without that combo? I got this. It’s all under control. I think I’ll have a sip of my iced tea.

I transfer my tofu and veggies to a bowl. I get my tortillas ready. You can see the brand I use – low in calories, high in protein and fiber. If you see the lower left-hand corner of the tortilla package torn, it’s the way a guy opens a package. Why get the scissors when brute force is better. You’re looking at one healthy, good for the heart meal. After I roll and eat my tacos, I’m sending my vegan friends a thank you letter. They did not, however, convert me.



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