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Shredded Tofu Taquitos
2022-08-11
https://www.metro.ca/userfiles/image/recipes/taquitos-tofu-effiloche-11978.jpg
PT20M
PT15M
PT35M
Prepare the filling. In a big pan over medium heat, sauté the onion with olive oil for 4-5 minutes. Add the minced garlic and cook for one more minute. Add the shredded tofu, spices, tomato paste, soy sauce, spicy sauce, vegetable broth/water and ½ tsp of salt. Stir well and cook for one more minute or so.Preheat the oven to 400F and place the grill in the middle. Place a parchment paper on a baking pan.Assemble the taquitos. Microwave the corn tortillas for 20-30 seconds, until soft. Brush each corn tortilla with olive oil on both sides. Add 2-3 tbsp of the filling mixture at one end of a tortilla and tightly roll it up. Place them one near each other on the baking pan, so they can hold their shape while cooking.Bake for 15-20 minutes, until golden.Serve the taquitos with garnishes of choice.NOTES:
*Shredded tofu: Using a box grater on the large round holes, firmly press the tofu into the grates while slowly moving down.**Avocao sauce : In a food processor or with a hand blender, puree 2 ripe avocados with the juice of 1 lime and 1/3 cup of plain yogurt. Season well and add a few tablespoons of water if needed.Source : Dash of Honey
4
4
1
4
4
1 yellow onion, diced
2 tablespoons (30 mL) of olive oil (and more for baking)
3 garlic cloves, minced
454* g 1 block of firm tofu, shredded
2 teaspoons (4.5 g) of paprika
2 teaspoons (4.5 g) of chili powder
1 teaspoon (2.25 g) of cumin powder
3 tablespoons (42 g) of tomato paste
2 tablespoons (30 mL) of soy sauce
La Cage Spicy Sauce to your preference
1/2 cup (125 mL) of vegetable broth or water
+/- 12-18 small corn tortillas
Serve them with : avocado sauce (see notes**), guacamole, feta or mozzarella cheese, diced tomatoes, salsa, corn kennels and/or coriander
Shredded Tofu Taquitos
4
Main course
0:20
Preparation
0:15
COOKING
0:35
TOTAL TIME
Ingredients
-
1
yellow onion, diced
-
2 tablespoons
(30 mL)of olive oil (and more for baking)
-
3
garlic cloves, minced
-
454* g
1 block of firm tofu, shredded
-
2 teaspoons
(4.5 g)of paprika
-
2 teaspoons
(4.5 g)of chili powder
-
1 teaspoon
(2.25 g)of cumin powder
-
3 tablespoons
(42 g)of tomato paste
-
2 tablespoons
(30 mL)of soy sauce
-
La Cage Spicy Sauce to your preference
-
1/2 cup
(125 mL)of vegetable broth or water
-
+/- 12-18 small corn tortillas
-
Serve them with : avocado sauce (see notes**), guacamole, feta or mozzarella cheese, diced tomatoes, salsa, corn kennels and/or coriander
Preparation
Prepare the filling. In a big pan over medium heat, sauté the onion with olive oil for 4-5 minutes. Add the minced garlic and cook for one more minute. Add the shredded tofu, spices, tomato paste, soy sauce, spicy sauce, vegetable broth/water and ½ tsp of salt. Stir well and cook for one more minute or so.
Preheat the oven to 400F and place the grill in the middle. Place a parchment paper on a baking pan.
Assemble the taquitos. Microwave the corn tortillas for 20-30 seconds, until soft. Brush each corn tortilla with olive oil on both sides. Add 2-3 tbsp of the filling mixture at one end of a tortilla and tightly roll it up. Place them one near each other on the baking pan, so they can hold their shape while cooking.
Bake for 15-20 minutes, until golden.
Serve the taquitos with garnishes of choice.
NOTES: *Shredded tofu: Using a box grater on the large round holes, firmly press the tofu into the grates while slowly moving down.
**Avocao sauce : In a food processor or with a hand blender, puree 2 ripe avocados with the juice of 1 lime and 1/3 cup of plain yogurt. Season well and add a few tablespoons of water if needed.
Source : Dash of Honey
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
