There’s something comforting about taco bowls –the heat, the spice, the density. My favorite to tuck into on blah days, rainy days and, heck, any day.
Lots of premade items in this bowl: Trader Joe’s Roasted Corn/Soy Chorizo/Salsa Style Refried Pinto Beans/Sweet & Spicy Pineapple BBQ Sauce. Plus roasted green pepper and shallot, Mexican cheese, cilantro, romaine, kale, Greek yogurt. And homemade chili tofu crumbles 👇
Recipe: Chili Tofu Crumbles
🌱Ingredients
– 1 Block of firm tofu
– Coconut aminos
– Liquid smoke
– Salt
– Pepper
– Chili powder (I used @traderjoes Chili Seasoning Blend)
– 2 Cloves of garlic
– Olive oil
🌱Make It
Wrap a block of tofu in linen towels and place under a heavy object (like a pot) to press the water out. Leave for 10-20 minutes.
Heat a swirl of olive oil on a non-stick pan, at medium heat. Take your block of tofu and, using
one hand, crumble it, moving from the corners inward. The consistency will range from sand-grain-like to curd-like.
Add the garlic, roughly chopped. Add the pepper, salt and chili powder. Add a small splash of liquid smoke (it goes a long way) and some heavy splashes of coconut aminos.
Stir frequently until mostly crispy, to prevent burning. About 15-20 minutes.
